Lemon Rasam (South Indian Soup With Lemon)

One of the staple side dish in South India  is rasam. The name literally means juice. Depending upon which flavour you might like to add, you can create a variety of rasam. It has already been more than 5 years that I have settled in Bangalore and I have found this preparation to be very tangy and comforting. In summer days it rehydrates your body and your Vitamin C requirements are taken care of. 

The clear dal liquid before tempering...

Though I had learnt this simple tangy soup long time ago from one of our South Indian Aunty, it was only after I came in Banglore I started preparing it on a regular basis. Mostly rasam is added in rice however in case you want to include it as an accompanying preparation with snacks like papads, vadas etc. it too would taste good. 

Ingredients:

2 tbsp Tool dal (Arhar/ Tuvar)
2 cups of water +Pinch of Turmeric +Salt to taste {Step 1}


1 tsp Cumin seeds+ 1/2 tbsp Peppercorns {Step2}
1 big Roma Tomato 
1" inch Ginger, finely chopped
2 Green chillis, finely chopped
1/2 Kashmiri red chilly powder
1 tsp Rasam powder
1/2 tsp Mustard seeds
Pinch of Asafetida (hing)
1 Lemon
Fistful of Curry leaves
Cilantro a handful
1 1/2 tsp Ghee


Method:
Cook toor dal and mentioned ingredients of  Step 1 in a pressure cooker upto 3-4 whistles. Once the steam is released, mash the dal and keep aside for later use.
Step 2: In a mortal and pestle grind peppercorn and cumin seeds roughly. 

Put whole tomato in boiling water(1cup), add the rasam powder, salt and simmer for 4-5 minutes. Let it cool and then mash the tomato. Add the toor dal water in it and boil for about 2 minutes. Remove from heat and start preparing for seasoning.

Heat ghee on a tadka pan and add mustard seeds. Once it starts spluttering add chopped green chillies, ginger, asafetida, curry leaves and cilantro. Immediately add this to rasam water and allow it to cool, before you add lemon juice. Once it is cooled, add lemon juice. Serve with steamed rice and papad. I like to have this in a cup for a warm, tangy sip. 


User Comments & Tips:

• Rasam can also be given as a bowl of soup.
• I blanch tomato separately and then mash it up to get a nice color of rasam. But you can boil the tomato along with the dal (step 1) if you want so.
• I just can't emphasis much on the timing of adding lemon juice when the rasam is warm enough. As adding lime juice in hot rasam will make it bitter.