Rasam with Lemon recipe
Thuvar dhall 1/2 cup
Tomatoes 4
Lemon 1
Hing a small pinch
Cumin powder 1/2 t-spoon
Cumin seeds 1/4 t-spoon
Pepper powder 1/2 t-spoon
Turmeric 1/4 t-spoon
Ginger finely chopped
Green chillies 6 cut length wise
Mustard 1/4 t-spoon
Red Chillies 2
Ghee 1/2 t-spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Salt 1 t-spoon (or to taste)
Cook thuvar dhall with turmeric, with 2 cups of water.
Add chopped tomatoes, green chilles, ginger, hing, and
salt, to this and let this cook for 5-10 minutes.
Heat some ghee, splutter mustard, then add cumin seeds,
red chillies, and curry leaves, and add cumin powder, and
pepper powder before mixing this to the boiling rasam.
Squeeze
lemonjuice and garnish with chopped cilantro.
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