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LEMON RASAM / NIMBEHANNU SAARU

LEMON RASAM / NIMBEHANNU SAARU

Preethi Prasad
TodayLEMON RASAM WRITE UP
Lemon Rasam is a delightful South Indian dish known for its tangy and refreshing flavor. Unlike traditional rasam, which often uses tamarind, Lemon Rasam is primarily flavored with fresh lemon juice, giving it a unique citrusy twist. This dish is light, healthy, and often enjoyed as a soup or paired with steamed rice.
5 from 31 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine INDIAN CUISINE
Servings 2

Equipment

  • 1 Pressure Cooker
  • 1 Heavy Bottom Pan
  • 1 Spatula

Ingredients
  

  • 3/4 Cup Boiled and mashed toor dal
  • 2 Nos Medium tomatoes
  • 2 Nos Green chilies, finely chopped
  • 2 Inches Piece of ginger, grated
  • 3 Cups Water
  • Salt to Taste
  • 1/2 Cup Finely chopped coriander leaves
  • 2 Sprigs Curry leaves
  • 1/2 Tsp Mustard seeds (rai)
  • 1/2 Tsp Cumin seeds (jeera)
  • 2 Nos Dry red chilies
  • 1 Tbsp Ghee
  • Juice of one large lemon
  • 1/4 Tsp Asafetida / Hing

Instructions
 

Prepare the Dal:

  • Pressure-cook the Toor dal upto 2 whistles or until soft. Mash it well and set it aside.

Cook the Base:

  • In a wide-bottomed pan, combine water, chopped tomatoes, grated ginger, green chilies, and half of the chopped coriander.
    Place it on medium heat and let it simmer until the tomatoes become soft and mushy. Mix well.

Add the Dal:

  • Add the mashed dal to the pan and mix thoroughly. Let it simmer for 5 minutes.

Prepare the Tadka (Tempering):

  • Heat ghee in a small pan. Add mustard seeds and torn red chilies. Once the mustard seeds splutter, add cumin seeds, curry leaves, and a pinch of hing. Turn off the heat.

Combine:

  • Pour the prepared tadka into the pan with the dal mixture. Stir well and let it simmer for another 2-3 minutes.

Finish with Lemon Juice:

  • Switch off the heat and stir in the fresh lemon juice.

Garnish & Serve:

  • Garnish with the remaining chopped coriander. Serve hot as a soup or pair it with rice, kootu, spicy kozhambu, and papad.

Notes

Flavor Enhancements:

  1. Tamarind Tang: For a slightly deeper tanginess, you can add a small amount of tamarind paste along with the dal. Balance it with lemon juice at the end for a unique twist.
  2. Spiced-Up Tadka: Add crushed garlic or finely chopped shallots to the tadka for an extra layer of flavor. Let them brown slightly in the ghee before adding the other ingredients.
  3. Roasted Spices: Toast cumin seeds and black pepper before grinding them to add an earthy depth to your rasam.
  4. Dry Roasted Lentils: Lightly roast a tablespoon of toor dal and grind it into a coarse powder. Add this to the boiling rasam for a nuttier flavor.

Presentation Ideas:

  1. Serve in small cups as a warming starter soup, garnished with a slice of lemon and a sprig of coriander.
  2. Pair with crispy masala papad or spiced appalam for a delightful texture contrast.

Healthy Adjustments:

  1. To make it more gut-friendly, you could replace ghee with cold-pressed coconut oil or sesame oil.
  2. Reduce green chilies for a milder version if serving to kids or those with sensitive palates.
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