By: Payal
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Rasam is a popular South Indian dish, and there are many variations of it. This recipe focuses on a tangy and refreshing version made with arhar dal, spices and a splash of lemon.
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The spices used in this rasam – such as hing, black pepper, jeera, and lemon – may help relieve acidity and bloating. This recipe is often considered good for digestion, metabolism, and overall gut health.
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Half bowl boiled arhar dal
1 tomato, chopped
1-inch ginger, thinly sliced
2 green chillies, chopped
4–5 sprigs of curry leaves
1 tsp coriander leaves
Salt and sugar, to taste
1 lemon
1 tbsp ghee
1 tsp mustard seeds
1 red chilli
Water, if needed
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Boil tomato, ginger, green chillies, 2–3 sprigs of curry leaves, and coriander leaves together.
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Once the mixture turns mushy, add boiled dal to it. Adjust salt and sugar to your taste.
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Add water to reach the desired consistency and allow it to boil. Lower the flame and add lemon juice.
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Prepare a tadka using ghee, mustard seeds, red chilli and curry leaves. Pour this over the rasam.
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Turn off the flame immediately. Serve this lemon rasam hot with plain idli or crisp papad.
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Avoid using imli (tamarind) in this recipe. Tamarind adds a stronger tang, and too much sourness can overpower the delicate balance of flavours in lemon rasam.
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