Lemon rasam recipe – Indian lentil soup
Lime rasam – Nimbe saru – Limbache saar. This Lemon Rasam Recipe is a refreshing Indian lentil recipe. It is served with Rice or as a hot drink, or as an appetizer. It is good for digestion. This thin Indian lentil soup is called as rasam, sar, saaru, charu in south Indian languages. It is a welcome change from the regular tamarind or tomato rasam that is served as a soup or with steamed Rice. The main ingredients in this lemon rasam are yellow lentil called Tuvar dal and lime/lemon juice. Lime rasam is a very tasty preparation and a very welcome drink in the hot as well as cold weather. When you are recovering from some illness or feeling that your tongue can not taste any thing, this is the saaru or lime rasam will bring your taste buds back. Washing and soaking dal about 30 minutes before cooking will cook the toor dal faster, and save time.We use only the fresh spices and herbs for this lemon rasam.
Equipment
- 1 deep pan for making rasam
- 1 Tadka pan for making tempering
Ingredients
How to make Lime – Lemon Rasam Recipe
Ingredients for Lime rasam:
- Toor dal – 1/4 cup
- Ginger – 1 cm piece grated or chopped fine
- Curry leaves – a sprig.
- Coriander leaves – 1 tbsp chopped.
- Salt – 1 tea spoon or to taste.
- Water – 3-4 cups.
- Lime or lemon juice- 1 to 2 tbsp according to taste.
- Chilies – green or red chopped – 1-2 according to taste
- Jaggery or sugar – 1 or 2 tsp according to taste.
- Garlic optional – 1 or 2 pieces-pods.
Ingredients for tempering:
- Oil/ghee – 1 tsp
- Rai Mustard seeds – 1 tsp
- Jeera Cumin seeds – 1 tsp
- Hing Asafoetida – 1 pinch
- Haldi – Turmeric powder – 1/4 teaspoon.
Instructions
Making lime rasam:
- Cook toovar dal and mash it well.
- Cooked toor dal
- Cooked mashed toor dal
- In a deep pan, heat oil/ghee.
- Add mustard and cumin seeds. When they stop crackling, add hing(asafetida) and turmeric powder, chopped chili pieces and curry leaves.
- Add ginger and garlic(if adding)
- Add mashed dal
- Add 2-3 cup water. Bring to boil.
- Boil for 5 minutes. Add salt and jaggery or sugar.
- Add more water if needed. Boil for 5 minutes.
- Add chopped coriander leaves. Take off flame.
- Keep covered for 5- 10 minutes.
- Add the lime juice and stir well to mix.
- Lime Rasam is ready. Serve hot as a soup or with plain steamed rice.
Notes
Tips:
- For variation you may add 1/2 tsp rasam powder when the rasam is boiling.
- Most of the time I make this rasam without garlic. I love the combination of fresh ginger and lime flavors.
Enjoy