How To Prepare Lemon Coriander Rasam | How To Prepare Lemon Coriander Rasam Instantly

How To Prepare Lemon Coriander Rasam | How To Prepare Lemon Coriander Rasam Instantly

How To Prepare Lemon Coriander Rasam | How To Prepare Lemon Coriander Rasam Instantly

Ingredients:

For cooking lentils:

 • 1/4 cup tuvar dal/pigeon pea lentils

 • a pinch of turmeric powder

 • Add to 1 cup water for pressure cooking

To be ground coarsely:

 • 1/3 cup chopped coriander/cilantro

 • 2 tsp cumin seeds

 • 1/2 tsp black pepper

 • 1 or 2 green chilies, chopped

 • 1/2 inch ginger, roughly chopped

 • 4 to 5 garlic cloves, roughly chopped

Tempering and preparing rasam:

 • 1 tbsp cold processed sesame oil or any oil

 • 1/2 tsp mustard seeds

 • 12 to 15 curry leaves

 • 1 to 2 dry red chilies

 • a pinch of asafoetida/hing

 • 1/4 tsp turmeric powder

 • 1 to 1.5 cups water, add water as required

 • 2.5 to 3 tbsp lemon juice, add lemon juice as per taste

 • salt as required

 • some coriander leaves for garnishing

Instructions:

 1. Rinse and then add 1/4 cup tuvar dal or pigeon pea lentils in a pressure cooker along with a pinch of turmeric powder.

 2. Add dal to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well.

 3. When the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. keep the dal aside.

 4. In a small grinder or chutney grinder, take ? cup chopped coriander, 2 tsp cumin seeds, 1/2 tsp black pepper, 1 or 2 green chilies (chopped), 1/2 inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).

 5. Without adding water grind to a coarse paste. keep aside.

 6. In a pan or pot, heat 1 tbsp sesame oil or any oil and add 1/2 tsp mustard seeds. saute till the mustard seeds start crackling.

 7. Then add 12 to 15 curry leaves and 1 to 2 dry red chilies. saute till the red chilies change their color and darken a bit. don't burn them.

 8. Now add the ground coarse paste along with a pinch of asafoetida/hing and 1/4 tsp turmeric powder. stir very well.

 9. Add the cooked dal and add 1 to 1.5 cups water. stir well.

 10.Season with salt and again stir.

 11.On a low to medium flame simmer the rasam for 5 to 6 minutes.

 12.Switch off the flame. wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. you can add more or less as required and as per your taste. instead of lemon you can also add lime juice.