Lemon Rasam

#rasam #tasty #yummy Lemon Rasam Servings - 2 - 3 INGREDIENTSS plit pigeon peas - 50 grams Salt - 1/2 teaspoon Turmeric - 1/4 teaspoon Water - 200 milliliters Split bengal gram - 2 tablespoons Split pigeon peas - 2 tablespoons Coriander seeds - 1 teaspoon Fenugreek seeds - 1 teaspoon Black peppercorns - 1 teaspoon Cumin seeds - 1 teaspoon Kashmiri red chili - 2 Curry leaves - 10 - 12 Tomato - 100 grams Ginger - 1 tablespoon Green chili - 4 Curry leaves - 5 Turmeric - 1/4 teaspoon Prepared blended masala - 1 tablespoon Water - 1 litre Salt - 1/2 teaspoon Coriander - 2 tablespoons Lemon juice - 2 tablespoons Ghee - 1 tablespoon Mustard seeds - 1 teaspoon Cumin seeds - 1/2 teaspoon Dry red chili - 1 Curry leaves - 5 Asafoetida - 1/4 teaspoon PREPARATION 1. Take a pressure cooker, add 50 grams split pigeon peas, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 200 milliliters water and mix it well. 2. Cover it with lid and cook until you hear 5 - 6 whistles. 3. Open the lid and give it a nice stir. 4. Remove it from heat and keep aside. 5. Take a pan, add 2 tablespoons split bengal gram, 2 tablespoons split pigeon peas and dry roast for 2 - 3 minutes or until it turns golden brown in color. 6. Remove it from heat and keep aside. 7. Take a another pan, add 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 2 kashmiri red chili, 10 - 12 curry leaves and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color. 8. Transfer this into a blender, add the dry roasted dals in it and blend it into a fine powder. 9. Take a heavy skillet, add 100 grams tomato, 1 tablespoon ginger, 4 green chili, 5 curry leaves, 1/4 teaspoon turmeric, 1 tablespoon prepared blended masala and mix it well. 10. Cook for 3 - 5 minutes on medium heat. 11. Add 1 litre water and mix it well. 12. Bring it to a boil. 13. Now, add the cooked dal, 1/2 teaspoon salt and mix it well. 14. Bring it to a boil again. 15. Add 2 tablespoons coriander and mix it well. 16. Add 2 tablespoons lemon jucie and mix it again. 17. Cook for 3 - 5 minutes on medium heat. 18. Remove it from heat and keep aside. 19. Heat 1 tablespoon ghee in a pan, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 dry red chili, 5 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes. 20. Pour the tempering over the lemon rasam. 21. Serve. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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