Lemon & Coconut Rasam

Prep Time: 15 min
Cooking Time: 10 min
Serves: 2 to 3

Ingredients

1. Toor dhal - little less than quarter cup
2. Turmeric powder - 1/4 tsp
3. Tomato - 1 medium sized
4. Green chillies (de seeded) - 2
5. Rasam powder - 2 tsp
6. Salt - 2 tsp
7. Sugar - 1/2 tsp
8. Water - 3/4 cup + 1/2 cup
9. Fresh grated coconut - 1 tbsp

For seasoning

1. Ghee - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin powder - 2 tsp
4. Asafoetida powder - a pinch

For garnishing

1. Lemon zest (grated) - Zest of one whole lemon
2. Lemon juice - juice of one whole zested lemon
3. Fresh grated tender ginger - 1/2 tsp
4. Cilantro (finely chopped) - 2 tbsp

Method

1. Wash & pressure cook toor dhal along with half cup of water and quarter teaspoon of turmeric powder.
2. Let the cooker cool down naturally; now open lid & mash cooked dhal with a ladle; set aside.
3. Wash & finely chop a tomato.
4. Heat a wok, add tomato chunks, de seeded green chillies, rasam powder, turmeric powder, salt, sugar, water & combine well.
5. Allow the above mixture to boil for about 3 to 4 min in low flame.
6. Now add the mashed toor dhal, grated coconut; stir well and heat in low flame until a frothy layer appears on top; switch off gas; do not allow to
7. boil after adding the mashed dhal.
8. Switch off gas, transfer contents to a vessel with a tight fitting lid.
9. Add grated lemon zest, lemon juice, fresh grated ginger, chopped cilantro and stir well; seal tightly with lid.
10. Heat ghee in a tadka ladle, add mustard seeds & let it splutter.
11. Add cumin powder, asafoetida powder; saute for few sec; switch off gas and add the seasoning to the rasam.
12. Stir well; seal tightly with lid and set aside for few min for all the flavors to blend in completely.
13. Serve hot with steamed rice or as a soup.

NOTE

• While grating the lemon zest (flavedo), take care not to grate the white pith part (albedo) along with the zest; white pith imparts bitter taste to the rasam.