Nimbu Saaru/Lemon Rasam

Categories: saaru/Rasam

Ingredients

• 3/4 cup Toor Dal/Masoor Dal
• 1 large Tomato, finely chopped
• 2 tbsp Onion, finely chopped
• 2-3 Green Chilli, slit
• 1 inch Ginger, crushed
• 3-4 tbsp Lemon Juice
• Samll Jaggary Piece
• 2 tbsp Coriander Leaves, finely chopped
• 1/4 tsp Turmeric Powder
• Salt to taste
• For Tempering:
• 1 tsp Jeera/Cumin Seeds
• 1 tsp Mustard
• 1 Dry Red Chilli, broken
• Pinch of Hing/Asafoetida
• Few Curry Leaves
• 1 tsp Ghee/Oil

Directions

1. Add turmeric powder, a tsp of oil and 1 and half cups of water to the toor/masoor dal and cook it in pressure cooker for 10-15 minutes until done. Cool the cooker before opening the lid.

2. Lightly mash the dal and transfer it into heavy bottomed vessel.

3. To this add chopped onion, tomato, slit green chillies, crushed ginger, jaggary, two cups of water and salt to taste.

4. Cook this on a medium flame for 10 minutes till it starts to boil.

5. Reduce the flame and add little more water if desired and cook for further 5 minutes till all the flavours blend well.

6. Turn off the gas and mix lemon juice to it. You can add more lemon juice based on your preference.

7. In a tempering pan heat ghee and add jeera, mustard, curry leaves and hing. When mustard starts to pop and splutter transfer this to the saaru and mix well.

8. Serve it hot garnished with coriander leaves with rice and papad or chapati.

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