Rasam is a famous digestive served in Indian meals. The varieties range from Dhal Rasam, Pepper Rasam,Tomato Rasam...etc. Here is a tasty Lemon Rasam with Toor dhal. Healthy as well as tasty. On any given day, incase you forget to soak tamarind,  this rasam comes handy. At my home i prepare this rasam without even adding toor dhal or tomatoes. Will share that version later.


Toor Dhal- 1/4 cup
Tomato-1, big
Lemon-1 big
Turmeric powder- 1/2 teaspoon
Coriander powder/seeds- 1/4 teaspoon (optional)
Pepper- 1 tablespoon
Jeera- 1 teaspoon
Garlic- 3 cloves
Asafetida- 1/4 teaspoon
Mustard seeds- 1/4 teaspoon
Fenugreek/ methi seeds- 1/4 teaspoon
Curry leaves- 1 spig
Coriander leaves- handful
Oil- 2 teaspoons

  • Pressure cook the toor Dhal with 1and 1/2 cup water.
  • Grind pepper, jeera, garlic, coriander seeds as a coarse powder. Crush tomato using hand and add with this.
  • In a pan heat oil and splutter mustard seeds and fenugreek seeds.
  • Then add curry leaves and asafetida. Immediately add the ground powder and tomato.
  • Saute this mixture in oil for a minute and  add mashed toor dhal and mix well.
  • Add turmeric powder, coriander leaves, salt and add enough water to dilute the rasam.
  • Heat this mixture on low flame. Don't allow to boil . When it reaches frothy stage switch off the gas and add the lemon juice.
  • Note: If the rasam is boiled longer (over cooked) it gets a bitter taste.
  • Add lemon juice at the finishing stage. If you add earlier it may turn the whole lot bitter.