A spicy lemony soup from South India. Drink it plain, or pour over rice. Also good combined with yogurt. You can substitute 2 lemons or 2 limes instead of one of each. Prep time listed assumes you have some pre-cooked dal handy in the freezer or fridge.
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- 1 teaspoon salt
- 1 pinch asafetida powder
- 1 tomato, chopped
- 1 small green chili pepper, cut lengthwise
- 2 cups hot water
- 1 cup cooked dal, toor preferred
- 1 teaspoon sambhar powder
- 1/2 teaspoon mustard seeds
- 3 curry leaves
- 1 lemon
- 1 lime
- 2 teaspoons vegetable oil or 2 teaspoons ghee
- 2 sprigs coriander leaves (optional)
- 1Bring to a boil the water, tomato, salt, asafoetida, and chili.
- 2Add the dal and simmer until everything is soft.
- 3Add the rasam powder and simmer for 2 minutes.
- 4In a small pan heat the oil. Add mustard seeds and heat on high until they pop.
- 5Add cooked mustard seeds and curry leaves to the soup.
- 6Garnish with corriander leaves if desired.
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Nutritional Facts for Lemon Rasam
Serving Size: 1 (131 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 26.9
- Calories from Fat 15
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 391.9 mg
- Total Carbohydrate 3.6 g
- Dietary Fiber 0.9 g
- Sugars 1.3 g
- Protein 0.5 g
The following items or measurements are not included: