Lemon Rasam Recipe

Name: Lemon Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1 pinch asafetida powder; 1 tomatoes, chopped; 1 small green chili pepper, cut lengthwise; 2 cups hot water; 1 cup cooked dal, toor preferred; 1 teaspoon sambhar powder; ½ teaspoon mustard seeds; 3 curry leaves; 1 lemon; 1 lime; 2 teaspoons vegetable oil or 2 teaspoons ghee; 2 sprigs coriander leaves (optional)

Servings: persons

1 teaspoon salt
1 pinch asafetida powder
1 tomatoes, chopped
1 small green chili pepper, cut lengthwise
2 cups hot water
1 cup cooked dal, toor preferred
1 teaspoon sambhar powder
½ teaspoon mustard seeds
3 curry leaves
1 lemon
1 lime
2 teaspoons vegetable oil or 2 teaspoons ghee
2 sprigs coriander leaves (optional)

1
Bring to a boil the water, tomato, salt, asafoetida, and chili.
2
Add the dal and simmer until everything is soft.
3
Add the rasam powder and simmer for 2 minutes.
4
In a small pan heat the oil.
5
Add mustard seeds and heat on high until they pop.
6
Add cooked mustard seeds and curry leaves to the soup.
7
Garnish with corriander leaves if desired.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon salt, 1 pinch asafetida powder, 1 tomatoes, chopped, 1 small green chili pepper, cut lengthwise, and more.

Yes, Lemon Rasam falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Rasam

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