Plain Lemon Rasam

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 1/4 cup - cooked toor dal
  • 1 tbsp - ghee
  • 1 tsp - mustard seeds
  • 1 tsp - cumin (jeera) seeds
  • 1 tsp - fenugreek seeds
  • 1-2 - green chillies
  • 1 pinch - asafoetida
  • 1 - lime (juice)
  • 3/4 cup - water
  • Salt to taste

How to Make Plain Lemon Rasam

  • Mash the toor dal coarsely and set aside.
  • Heat ghee in a pan, add mustard seeds, cumin seeds and fenugreek seeds.
  • When the mustard seeds starts spluttering, add asafetida and slit green chillies.
  • Fry for a minute.
  • Now, add the mashed toor dal and water and bring it to boil.
  • Remove the pan from the stove and add the lemon juice.
  • Never add the lemon juice when the rasam is boiling.