Lemon Rasam Recipe

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Directions

• Heat ghee in a pan and add slit green chilies and crushed ginger and saute it for 2 minute and then add chopped tomatoes and stir-fry for a minutes and remove this from flame and keep it aside
• In a vessel and add moong dal, sauteed tomatoes, green chilies and ginger and add 2 cups of water and allow the moong dal to cook completely.
• After the tomatoes and dal are cooked completely add another 2 cups of water and boil it.
• When the froth starts forming on the top of the rasam add chopped coriander leaves and remove it from flame
• Heat ghee in a pan and add mustard seeds and when the mustard seeds start to sputter, add curry leaves and fry for 10 seconds.
• Add these seasoned ingredients to the rasam and a low the rasam to cool down and then add the lemon juice and adjust the lemon juice according to your taste.
• Serve it with plain rice.

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Meghna Nath