Lemon Rasam
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 75 grams
Water - 200 milliliters
Turmeric - 1/8 teaspoon
Salt - 1 teaspoon
Green chili - 1/2 teaspoon
Water - 500 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin - 2 teaspoons
Dry red chili - 3
Curry leaves - 10 - 12
Asafoetida - 1/8 teaspoon
Garlic paste - 2 1/2 tablespoons
Tomato puree - 350 grams
Black pepper - 1/2 teaspoon
Water - 300 milliliters
Tamarind pulp - 65 grams
Lemon juice - 1 1/2 teaspoons
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 75 grams split pigeon peas, 200 milliliters water and soak for 1 - 2 hours.
2. Drain the pigeon peas and transfer it to a pressure cooker, add 1/8 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon green chili, 500 milliliters water and mxi it well.
3. Cover it with a lid and cook till you hear 2 whistles.
4. Open the lid and keep aside.
5. Heat 2 tablespoons oil in a skillet, add 1 teaspoon mustard seeds, 2 teaspoons cumin and stir well.
6. Add 3 dry red chili, 10 - 12 curry leaves , 1/8 teaspoon asafoetida and stir again.
7. Then, add 2 1/2 tablespoons garlic paste and saute for a minute.
8. Now, add 350 grams tomato puree, 1/2 teaspoon black pepper, 300 milliliters water and mix it well.
9. Bring it to a boil.
10. Now, add the cooked dal in it and mix it well.
11. Bring it to a boil again.
12. Then, add 65 grams tamarind pulp, 1 1/2 teaspoons lemon juice and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Garnish with coriander.
15. Serve hot with rice.