Lemon Rasam

An authentic South Indian recipe, made with tomato, lemon, curry leaves and asafoetida powder, it is an ideal side dish recipe.

Time: 40 minutes


  • 2/3 cup toor daal
  • 1 teaspoon minced green chilli
  • 3/4 teaspoon salt
  • 1 teaspoon mustard seeds
  • 4 red chilli
  • 1/2 teaspoon cumin
  • 1/2 teaspoon powdered red chilli
  • 1 handful chopped coriander leaves
  • 1/2 teaspoon turmeric
  • 300 gm diced tomato
  • 2 teaspoon ghee
  • 1/2 teaspoon powdered asafoetida
  • 10 curry leaves
  • 1/2 teaspoon ground black pepper
  • 1/4 cup lime juice


  • Combine dal with 4 cups water and turmeric in medium saucepan. Bring to a boil over medium heat. Reduce
  • heat to medium- low, partially cover, and simmer 45 minutes.
  • Remove to a blender or food processor, and blend until smooth. Measure, and return to saucepan. And enough
  • water to make 5 cups rasam.
  • Stir in ginger, chilli powder, tomatoes, and salt, and bring to a boil over medium heat. Reduce heat to medium-
  • low, and simmer, stirring occasionally for 5 minutes.
  • Meanwhile, heat the ghee in a skillet over medium heat. Add mustard seeds, asafetida powder, red chilli, curry
  • leaves, cumin, and pepper.
  • Cover, and heat 1 to 2 minutes, or until mustard seeds begin to pop. Pour into soup.
  • Remove soup from heat, and stir in lemon juice. Garnish with chopped cilantro.