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Lemon Rasam Recipe - Nimbe Saaru Recipe

Lemon Rasam Recipe - Nimbe Saaru Recipe

By Admin
Prep Time Total in 30 M
Course Lunch
Cuisine South Indian Recipes
Diet Vegetarian

The Lemon Rasam Recipe, is a delicious spicy and tangy rasam that is made very simple using dal and tomatoes and flavored with ginger, green chillies and lemon.

Ingredients

  • 1/4 cup Arhar dal (Split Toor Dal)
  • boiled
  • 2 Tomatoes
  • roughly chopped
  • 1 Green Chilli
  • slit
  • 1 inch Ginger
  • roughly chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • roughly pounded
  • 1 teaspoon Coriander Powder (Dhania)
  • roughly pounded
  • 1 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Black pepper powder
  • Coriander (Dhania) Leaves
  • few sprigs
  • roughly chopped
  • Salt
  • to taste
  • 1 Lemon
  • juice extracted
  • Ingredients for Seasoning
  • 1 tablespoon Ghee
  • or sesame oil
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 sprig Curry leaves
  • 1/4 teaspoon Asafoetida (hing)

Instructions

Step 1

To begin making Lemon Recipe - Nimbe Saaru, first pressure cook toor dal along with turmeric and 2 cups of water for 3 whistles or until cooked

Step 2

Allow the pressure to release naturally

Step 3

Once the dal is cooked, whisk it well until dal is smooth and keep aside

Step 4

Into a pressure cooker, add the chopped tomatoes, slit green chilli, ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, salt, 2 cups of water and pressure cook for 1 whistle and turn off the heat

Step 5

Allow the pressure to release naturally

Step 6

Add the cooked dal, to the cooked tomato rasam, squeeze the lemon juice and stir in the coriander leaves

Step 7

Check the salt and spices and adjust to taste

Step 8

In a tadka pan over medium heat, add 1 tablespoon ghee

Step 9

Once the oil is heated up, add the mustard seeds, cumin seeds and allow it to crackle

Step 10

Add the asafoetida powder and curry leaves, stir it in and turn off the heat

Step 11

Pour this tempering over the cooked Lemon Rasam and bring the rasam to a brisk boil

Step 12

Boil for 2 to 3 minutes until you see the rasam frothing on the top

Step 13

Adjust the consistency of the Lemon Rasam, by adding extra water if required

Step 14

Check the salt and spices and lemon taste and adjust accordingly

Step 15

Once done, turn off the heat, transfer the Lemon Rasam to a serving bowl and serve hot

Step 16

Serve the Lemon Rasam along with hot steamed rice and a poriyal like Carrot and Beans Poriyal, Potato Roast and Beetroot Curry/Poriyal to make a sumptuous weeknight dinner or lunch

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