Lemon Pepper Rasam
Tangy, spicy Lemon Pepper Rasam is a healthy south Indian style soup or accompaniment for rice. The simple, comforting drink also serves as a traditional home remedy to fight cough & cold. Additive free Sarda Farms ghee used in this easy recipe, lends an authentic flavour to the Lemon Pepper Rasam
- 2-3 tablespoons Sarda Farms Ghee
- 3-4 tablespoons Toovar Dal (split pigeon peas)
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 garlic cloves, peeled and crushed
- ½ teaspoon Turmeric powder
- ¼ teaspoon hing (Asafoetida)
- 10-12 curry leaves
- Salt to taste
- Juice of 1-1 ½ lime
- Chopped fresh coriander leaves for garnish
Wash and pressure cook the dal with 3 cups of water, turmeric powder and few drops of ghee till the dal becomes soft. (about 2 whistles and 15 minutes on low heat)
Meanwhile dry roast the pepper and cumin in a pan on low heat.
Cool and crush them coarsely in a mortar and pestle.
In a sauce pan heat 2 tablespoons of ghee.
Add the crushed pepper, cumin, curry leaves, garlic, hing and saute for a few seconds.
Carefully add the cooked dal along with the water.
Add salt, bring the rasam to a boil and cook on low flame for 2 minutes.
Take it off the heat.
Squeeze lime juice, mix and serve immediately garnished with coriander leaves.
Top with 1-2 teaspoons of ghee (optional)
Notes: This recipe makes watery, thin consistency Rasam, perfect to be served as a soup. Reduce the quantity of water (1 ½-2 cups) or increase the quantity of dal, to make it thicker, if you would like to serve this along with hot steamed rice.
You can prep in advance by cooking the dal, which can be refrigerated for 2 days. You can also roast the pepper, cumin in advance. Crush and store for 5-6 days in an airtight container. If you have both these things handy, the rasam hardly take 5 minutes.