Garlic and Lemon Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1/4 cup - split peas cooked with enough water so that you have about 2 cups of liquid remaining after cooking
  • 1 tbsp - rasam powder
  • 2 green chillies, sliced
  • 1 sprig curry leaves
  • 8 cloves garlic, thinly sliced
  • 1 large tomato, diced
  • 1/2 lemon - juice
  • 1 tsp - canola or other vegetable oil
  • 1 tsp - mustard seeds
  • A pinch of asafetida (hing)
  • 2 tbsp - cilantro, chopped, for garnish

How to Make Garlic and Lemon Rasam

  • Heat the oil in a saucepan.
  • Add the hing and mustard seeds.
  • When the mustard splutters, add the garlic.
  • Stir the garlic around for a minute or until it turns a light golden-brown. Do not allow it to get too dark as it will turn bitter.
  • Add curry leaves, green chillies, and tomato.
  • Cook until the tomato begins to break down.
  • Add the rasam powder and cook for a minute.
  • Add the lentils and the cooking liquid.
  • Add salt and allow the rasam to come to a boil.
  • Lower the heat and simmer on a low flame about 10 minutes.
  • Add the lemon juice.
  • Check salt and turn off heat.
  • Garnish with cilantro.
  • Serve hot with rice or just by itself, like a soup.
  • Recipe Courtesy: Holy Cow Vegan