Lemon Rasam Recipe

Name: Lemon Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 tsp. ground turmeric; ⅔ cup dry toor dal (split pigeon peas); 1 Tbs. grated fresh ginger (from 1-inch piece); 2 serrano chiles, stemmed, seeded, and minced; 1 14.5-oz. can plum tomatoes, drained and diced; 3/4 tsp. salt; 2 tsp. ghee; 1 tsp. brown mustard seeds; 1/2 tsp. asafetida powder; 1 red Kashmiri chile (dried red Indian chile), or any hot dried red chile, halved; 10 curry leaves, optional; 1/2 tsp. ground cumin; 1/2 tsp. ground black pepper; 1/4 cup lemon juice; Chopped cilantro, for garnish

Servings: persons

1/4 tsp. ground turmeric
⅔ cup dry toor dal (split pigeon peas)
1 Tbs. grated fresh ginger (from 1-inch piece)
2 serrano chiles, stemmed, seeded, and minced
1 14.5-oz. can plum tomatoes, drained and diced
3/4 tsp. salt
2 tsp. ghee
1 tsp. brown mustard seeds
1/2 tsp. asafetida powder
1 red Kashmiri chile (dried red Indian chile), or any hot dried red chile, halved
10 curry leaves, optional
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 cup lemon juice
Chopped cilantro, for garnish

1
Combine toor dal with 4 cups water and turmeric in medium saucepan.
2
Bring to a boil over medium heat.
3
Reduce heat to medium-low, partially cover, and simmer 45 minutes, or until toor dal is soft.
4
Transfer to blender or food processor, and blend until smooth.
5
Measure, and return to saucepan.
6
Add enough water to make 5 cups.
7
Stir in ginger, serrano chiles, tomatoes, and salt, and bring to a boil over medium heat.
8
Reduce heat to medium-low, and simmer 5 minutes to marry flavors, stirring occasionally.
9
Meanwhile, heat ghee in skillet over medium heat.
10
Add mustard seeds; asafetida powder; red chile; curry leaves, if using; cumin; and pepper.
11
Cover and heat 1 to 2 minutes, or until mustard seeds begin to pop.
12
Pour into soup.
13
Remove soup from heat, and stir in lemon juice.
14
Season with salt and pepper, if desired.
15
Serve garnished with chopped cilantro.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 1/4 tsp. ground turmeric, ⅔ cup dry toor dal (split pigeon peas), 1 Tbs. grated fresh ginger (from 1-inch piece), 2 serrano chiles, stemmed, seeded, and minced, and more.

Yes, Lemon Rasam falls under the General 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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