Lemon Rasam
User Reviews
4.9
60 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
3
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Calories
133 kcal
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Course
Main Course
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Cuisine
Indian
Lemon Rasam
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This Lemon Rasam is a spicy, tangy, delicious rasam made with lemon juice, lentils, spices and herbs. It can served over hot steamed rice or had as soup.
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Ingredients
For cooking lentils
- ¼ cup pigeon pea lentils (tur dal, tuvar dal or arhar dal)
- 1 pinch turmeric powder (ground turmeric)
- ¾ to 1 cup water - for pressure cooking lentils
To be ground coarsely
- ⅓ cup chopped coriander leaves (cilantro)
- 2 teaspoon cumin seeds
- ½ teaspoon black pepper
- 1 or 2 green chilies - chopped
- ½ inch ginger - roughly chopped
- 4 to 5 garlic cloves - small to medium-sized, roughly chopped
Tempering and making lemon rasam
- 1 tablespoon sesame oil (gingelly oil) or any neutral tasting oil
- ½ teaspoon mustard seeds
- 12 to 15 curry leaves
- 1 to 2 dry red chilies
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 to 1.5 cups water or add water as required
- 2.5 to 3 tablespoons lemon juice or add lemon juice as per taste
- salt as required
- 2 to 3 tablespoon chopped coriander leaves - for garnish
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Instructions
Cooking lentils
- Rinse and then add the tur dal or pigeon pea lentils in a pressure cooker together with a pinch of turmeric powder.
- Add ¾ to 1 cup water and pressure cook on medium heat for 8 to 9 whistles or till the dal has softened and cooked really well.
- When the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. Keep the cooked lentils aside.
Making lemon rasam
- In a small grinder or chutney grinder, take the chopped coriander, cumin seeds, black peppercorns and roughly chopped green chilies, ginger, garlic cloves.
- Without adding water grind to a coarse or semi-fine paste. Keep aside.
- In a pan or pot, heat sesame oil or any oil and add mustard seeds on low to medium-low heat. Fry till the mustard seeds start crackling.
- Then add curry leaves and red chilies. Fry till the red chilies change their color and darken a bit. Don't burn them.
- Now add the ground coarse herbs and spices paste along with a pinch of asafoetida (hing) and turmeric powder. Stir and mix very well on low heat.
- Add the cooked lentils and add 1 to 1.5 cups water. Stir again to mix well.
- Season with salt and again stir.
- On a low to medium heat simmer the rasam for 5 to 6 minutes.
- Switch off the heat. Wait for 1 minute and then add 2.5 to 3 tablespoons of the lemon juice.
- You can add more or less as required and as per your taste. Instead of lemon you can also add lime juice. Stir to combine.
- Garnish with coriander leaves and serve lemon rasam with steamed rice or drink it as a soup.
Notes
- Instead of lemon juice, you can use lime juice but add as required depending on your taste preferences.
- Use fresh coriander and other herbs to get the best flavors. Make sure the lemons or limes are also fresh.
- It is best to savor this lemon rasam as soon as it is made. The flavors and taste change when the rasam is refrigerated.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
550mg
(23%)
Potassium
240mg
(7%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
346IU
(7%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
47mg
Vitamin B6
1mg
Vitamin C
93mg
(103%)
Vitamin E
1mg
Vitamin K
9µg
Calcium
57mg
(6%)
Vitamin B9 (Folate)
552µg
Iron
2mg
(11%)
Magnesium
33mg
Phosphorus
94mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 550mg | 23% |
| Potassium | 240mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 346IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 47mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 93mg | 103% |
| Vitamin E | 1mg | |
| Vitamin K | 9µg | |
| Calcium | 57mg | 6% |
| Vitamin B9 (Folate) | 552µg | |
| Iron | 2mg | 11% |
| Magnesium | 33mg | 8% |
| Phosphorus | 94mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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