Ginger Lemon Rasam

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Celery and Coconut Cream Soup, Best Pumpkin Soup, Easy Drumstick Rasam

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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.