Ingredients :
- 5/6 cups of water (I used the standard measuring cup)
- ½ to ¾ cup boiled Moong dal / Yellow dal
- 2 large tomatoes chopped finely
- 2/3 green chilly
- 5 leaves of curry leaves
- 1 tbsp of ground/pounded fresh cumin and black pepper powder (ratio ½ pepper: 1 cumin)
- 1 pinch of hing /asafoetida
- ½ tsp turmeric powder
- ¾ tbsp chopped fresh coriander leaves
- 2/3 tbsp lemon juice
- Salt to taste
- For the tempering
- 1 tsp ghee
- 1 tsp jeera/cumin seeds
How to make:
- In a kadai add water and all the ingredients except the cooked dal and lemon juice. Let all these boil well till the tomatoes are done. Then add the cooked dal. Depending on whether you want to serve as a soup or as a dish with rice you need to adjust the dal you put in. let it come to a boil. Add the lemon juice once you have switched off the flame. This is very important else you will get a bitter taste if you add the lemon juice and boil.
- In a tempering pan add the ghee and once warm add the jeera .
- Once it splutters add it to the rasam. Add some chopped fresh coriander to season on top. Piping hot soup/rasam is ready to serve
Add a Comment