Name: Lemon Rasam
Yield: 4 servings
Ingredients: Toor / arhar dal — 2 tbsp, cooked (30 g); Water — 3⅓ cups (800 ml); Ginger, fresh — 2 tsp (10 g); Turmeric powder — ⅛ tsp (0.5 g); Black pepper — ½ tsp (1 g); Cumin (jeera) — ½ tsp (1 g); Ghee (cow) — 1½ tsp (8 g); Mustard seeds — ¼ tsp (1 g); Asafoetida (hing) — pinch (0.2 g); Curry leaves — 8 (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Lemon juice — 5 tsp (25 ml); Coriander leaves — 2 tbsp (8 g)

Method

How to cook it

Step 1: Boil water with ginger, turmeric, cooked mashed toor and salt 8 minutes.
Step 2: Add crushed pepper–cumin; heat until frothy.
Step 3: Temper ghee, mustard, hing, curry leaves.
Step 4: Off heat add lemon and coriander.

Nutrition

Per serving, estimated

51kcal

Energy

1.9g

Protein

2.2g

Fat

5.7g

Carbohydrate

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Lemon Rasam

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

Moong Dal Methi

Toor Dal with Drumstick

Gujarati Kadhi (Sweet–Sour, Light)

Majjige Huli (Karnataka Buttermilk Curry)

Also good this season

Jau (Barley)–Moong Savoury Porridge

Lauki–Chana Dal

Karela with Jaggery & Fennel (Soft)

Holi Thandai (warm or room temperature)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Toor / arhar dal	2 tbsp, cooked	30 g	150 g
Water	3⅓ cups	800 ml	4000 ml
Ginger, fresh	2 tsp	10 g	50 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Black pepper	½ tsp	1 g	5 g
Cumin (jeera)	½ tsp	1 g	5 g
Ghee (cow)	1½ tsp	8 g	40 g
Mustard seeds	¼ tsp	1 g	5 g
Asafoetida (hing)	pinch	0.2 g	1 g
Curry leaves	8	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Lemon juice	5 tsp	25 ml	125 ml
Coriander leaves	2 tbsp	8 g	40 g