Thursday, June 9, 2011

Lemon Rasam

1 cup boiled toor dhal
Lemon 1 small
Green chillies 1
Ginger 1/2 inch piece
Mustard seeds 1/2 tsp
Curry Leaves 8-10
Coriander leaves few springs
Cumin/Jeera powder 2 tsp
Pepper powder 2 tsp
Turmeric powder a small pinch
Salt to taste
Oil 1 tsp

Wash toor dhal and pressure cook adding turmeric powder ginger pieces and sufficient water.
Mash the toor dhal and keep aside.
Remove ends and finely chop green chilli.
Heat oil in a deep vessel.
Add mustard seeds,green chilly and curry leaves.
Add the mashed toor dhal and pour 4-6 cups of cold water and bring to boil.
Simmer for 5 minutes, then add salt, cumin powder and pepper powder. Mix well.
Cool it to room temperature.
Squeeze lemon and serve hot with rice and a dollop of ghee.

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