Lemon Rasam | Nimbu Rasam

Lemon - 1 (Big size), Cooked toor dal - 1 cup, Ginger - 1 inch, Green chilli - 2 , Hing - 1 tsp, Cumin powder - 1 tbsp, Turmeric powder- 1/2 tsp, Salt, Pepper powder- 1/2 tsp, cumin seeds - 1 tsp, Curry leaves, Coriander leaves, Ghee - 1 tbsp


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.

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