Ginger Lemon Rasam

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 cup - toor dal and moong dal (mixed)
  • 2 - large tomatoes
  • 1/2 cup - water
  • 6 - green chillies
  • A few curry leaves
  • 1/2 tsp - rasam powder
  • 2 pinches - asafoetida
  • 1 - ginger
  • 1 - lemon
  • Salt - to taste
  • To Garnish:
  • 1/2 tsp - cumin seeds
  • 1 tsp - mustard seeds
  • 1 tbsp - ghee
  • A small bunch of coriander

How to Make Ginger Lemon Rasam

  • Pressure cook toor dal and moong dal.
  • Then in a heavy bottom vessel cut the tomatoes into quarters, slit the green chillies, smash ginger and add 1.5 cups water.
  • Add salt, curry leaves and asafoetida. Bring to boil.
  • Wait till the liquid reduces to 1/4.
  • Add 1.5 cups of water to the cooked dal and mix well (add more water if required).
  • Add to the liquid and simmer for a few minutes for it to froth.
  • Squeeze lemon and add the juice to the rasam.
  • Heat ghee in a small pan, add mustard, remaining cumin seeds and allow to splutter, add it carefully to the rasam.
  • Add finely chopped coriander.
  • Check and add salt if required.
  • Keep aside covered for 10 minutes before serving.
  • Mix well and serve hot as a soup or with steaming hot plain rice and papads.