Nimbu Saaru/Lemon Rasam
(from Nandini’s recipe box)
Source: http://www.monsoonspice.com/2007/05/nimbu-saarulemon-rasam.html
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
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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.
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Lightly mash the dal and transfer it into heavy bottomed vessel.
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To this add chopped onion, tomato, slit green chillies, crushed ginger, jaggary, two cups of water and salt to taste.
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Cook this on a medium flame for 10 minutes till it starts to boil.
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Reduce the flame and add little more water if desired and cook for further 5 minutes till all the flavours blend well.
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Turn off the gas and mix lemon juice to it. You can add more lemon juice based on your preference.
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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.
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Serve it hot garnished with coriander leaves with rice and papad or chapati.