Simple Lemon Rasam

A tangy spicy soup from South India served in a cup or over rice. Nice with yogurt too. This is a family recipe. Timing assumes that your dal is pre-cooked. I always keep some cooked dal in the freezer, ready to use.

Ready In:
12mins
Serves:
Units:

ingredients

directions

  • Boil water.
  • Add dal, tumeric, salt.
  • Bring to boil again and turn off heat.
  • Meanwhile, in a small pan, heat oil. When hot, add mustard seeds. Cook until they pop.
  • Add mustard seeds with oil, ginger, asafoetida and chilis to soup.
  • When rasam is no longer super hot, add lemon and cilantro.
  • Stir and serve.
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RECIPE MADE WITH LOVE BY

@alvinakatz
Contributor
@alvinakatz
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"A tangy spicy soup from South India served in a cup or over rice. Nice with yogurt too. This is a family recipe. Timing assumes that your dal is pre-cooked. I always keep some cooked dal in the freezer, ready to use."
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  1. alvinakatz
    A tangy spicy soup from South India served in a cup or over rice. Nice with yogurt too. This is a family recipe. Timing assumes that your dal is pre-cooked. I always keep some cooked dal in the freezer, ready to use.
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