LEMON RASAM RECIPE / NIMBU RASAM / NIMBEHANNU ( KATTU ) SAARU
Ingredients
- 1 cup moong dal, cooked
- 1 medium sized tomato, chopped ( optional )
- 1 inch Ginger, finely chopped
- 3-4 no green chili, slit lengthwise
- few Curry Leaves
- few Coriander leaves, finely chopped
- 1/2 tsp turmeric / haldi
- 1 Lemon
- Salt to taste
FOR TEMPERING:
- 1 tbsp Ghee
- 1 tsp Mustard
- 1/2 tsp Cumin / Jeera
- 1 no Red chili, broken
- pinch Asafoetida/ hing
- 1/2 tsp Pepper, crushed (optional)
Instructions
- Pressure cook moong dal nicely for 3-4 whistles adding a pinch of Haldi. Dal should be cooked completely.
- In a large vessel add tomatoes, ginger, chilli, and turmeric.
- Add around 3-4 cups water. Boil for 10 minutes or till tomatoes turns soft and mushy. If you want, can mash the tomatoes well using a laddle.
- Next , add pressure cooked mashed moong dal.
- Add salt, Curry leaves and chopped coriander leaves. Mix well. Add some more water and adjust consistency as required.
- Boil for 3-4 minutes on medium flame. Switch off .
- Squeeze lime after switching off rasam .. else sometimes rasam might turn bitter .
- Meanwhile, prepare the tempering by heating up ghee .Once the ghee is hot, add mustard seeds, cumin seeds . Once it splutters add red chilli, curry leaves, asafoetida and pepper.
- Once the tempering splutters, pour the tempering onto prepared lemon rasam.
- Serve lemon rasam/kat saaru / nimbehannu saaru hot with steamed rice. enjoy with a tsp of ghee drizzled on top and some papad / palya on the side .
Notes
- i always make this rasam using moong dal only . you can try with Tuvar dal too .. but i wouldn't recommend .
- Don't skip ginger , hing and ghee.