Lemon/Ginger/Coriander rasam is a detoxifying and soothing rasam. This rasam is soothing and comforting to the palate on days when you feel like having a light meal.
Moong dhal – 2 tablespoon (pressure cooked)
Rasam powder -1/2 tsp
Salt – to taste
Hing – 1/2 tsp
Turmeric powder – 1tsp
Lemon or Lime – 1
Ginger – 2 small pieces
Coriander – few leaves
Green chillies -2
Ghee – 1 tsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Curry leaves – few
1.In a mixer jar, place the ginger and green chillies and grind it to a paste using little water. Now add coriander leaves and give a pulse. Do not grind to a fine paste. This is to avoid getting dark green colour.
2. Pressure cook the moong dhal . Take 2 tablespoons of this and place it in the vessel in which you are cooking the rasam.
3. To the moong dhal, add the grounded paste. Add rasam powder, turmeric, salt and hing. Add about 1 1/2 cups of water.
4. Switch on the stove and cook the rasam until it slightly boils. When it starts boiling, dilute the rasam by adding another 1 1/2 cups of water. Immediately reduce the flame and simmer it. Simmer it until it forms a foamy layer on top.
5. In a pan, add 1 tsp ghee, add mustard seeds and allow it splutter. Now add jeera and curry leaves . Add this tempering to the rasam.
6. Before serving, squeeze 1 lime or lemon.
Serve this with steamed rice with ghee.
1.Do not boil the rasam too much. When it starts to boil, reduce the flame and simmer it until forms a froth on top.
2. For variation , try using toor dhal instead of moong dhal.