Lemon Rasam (Elumichai Rasam)

 

A bright, tangy, and comforting South Indian soup made with fresh lemon juice instead of tamarind. Light on the stomach and quick to make, it's the perfect way to put your homemade rasam powder to use.

4

servings

Ingredients

• 0.3 cups toor dal (split pigeon peas)
• 4 cups cups water, divided
• 1 medium tomato, chopped
• 2 teaspoons tsp rasam powder
• 0.5 teaspoons ground turmeric
• 1 teaspoons salt
• 3 tablespoons tbsp fresh lemon juice
• 2 tablespoons tbsp fresh cilantro, chopped
• 1 tablespoons tbsp ghee or oil
• 1 teaspoons mustard seeds
• 1 dried red chili
• 8 curry leaves, fresh
• 0.1 teaspoons asafoetida (hing)
• 2 garlic cloves, lightly crushed

Steps

Cook the dal: Rinse 0.3 cups toor dal (split pigeon peas) and add to a pressure cooker or pot with 2 cups of the water. Cook until soft and mushy (3-4 whistles in a pressure cooker, or about 20 minutes  on the stovetop). Mash well and set aside.

Combine base ingredients: In a pot, combine the mashed dal with the remaining 2 cups 4 cups cups water, divided, 1 medium tomato, chopped, 2 teaspoons tsp rasam powder, 0.5 teaspoons ground turmeric, and 1 teaspoons salt. Bring to a gentle boil.

Simmer: Reduce heat and simmer gently until the tomato softens and the flavors meld together. The rasam should look slightly frothy on top — this is normal.

Add lemon juice: Turn off the heat completely. Do not let it boil after this point. Stir in 3 tablespoons tbsp fresh lemon juice and 2 tablespoons tbsp fresh cilantro, chopped.

Make the tempering: In a small pan, heat 1 tablespoons tbsp ghee or oil. Add 1 teaspoons mustard seeds and let them pop. Add 1 dried red chili, 8 curry leaves, fresh, 0.1 teaspoons asafoetida (hing), and 2 garlic cloves, lightly crushed. Saute for 40 seconds  until the garlic turns fragrant and lightly golden.

Finish and serve: Pour the hot tempering over the rasam. Cover the pot for a minute to let the aromas infuse, then stir gently before serving.

Notes

Always add lemon juice after turning off the heat \u2014 boiling it can turn the rasam bitter. Adjust rasam powder and lemon juice to taste; lemon rasam should be brighter and more citrus-forward than tamarind-based versions. Serve hot with steamed rice and a side of papad, or sip it on its own like a soup, especially when you're feeling under the weather.