Friday, May 2, 2014

Lemon Rasam

One of my all time favorite dishes is a Lemon Rasam, the rough western equivalent to which would be a "Thin Lentil Soup w/ Lemon". The key differences between the western soup and the eastern rasam, one might say, would be in the ingredients and the way in which it is prepared.

Here is my recipe.

2 cups cooked dal (lentils)
1 lemon
1/4 cup chopped cilantro
1 tbsp mustard seeds
4-5 curry leaves
1 tbsp ghee
1 tbsp rasam powder

In a sauce pan, bring two cups of water to a boil
Add the cooked dal
Squeeze the lemon and add the juice to the dal
Add the rasam powder and the chili powder
Turn down the heat to medium or low

In a separate pan, heat up the ghee, add the mustard seeds, add a pinch of asafetida.
Turn off the heat and add the curry leaves to the hot ghee.
Add this mix to the rasam in the sauce pan
Garnish with chopped cilantro
Add salt to taste
Close-up of the yummy tasting Lemon Rasam!
Lemon Rasam is traditionally eaten with rice and veggies. Now-a-days, I take the rasam as a sipping soup (thanks to Shaheen for the phrasing) or with veggies. Mostly, just by itself, as I am trying to lay off white rice and bread.

With or without rice, Lemon Rasam is a great tasting dish.

Bon app├ętit :)

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