Get all the ingredients ready. |
|
In a sauce pan add ginger, turmeric powder, cumin powder, pepper powder, green chilli, salt and water 3 cups. Boil for 10 minutes. |
|
Now, add cooked toor dal. Make sure to pressure cook the toor dal for 5 whistles. |
|
To adjust the consistency. |
|
Boil 3 minutes on medium flames. |
|
For tempering, heat the pan with ghee, add mustard seeds, when it splutter, add hing curry leaves, red dry chilli. |
|
Pour the tempering on the prepared rasam, add coriander leaves and keep aside to cool. |
|
Then, add lemon juice and mix well. |
|
Lemon Rasam | Nimbu Rasam is ready to serve. |
|
No comments:
Post a Comment