Ingredients and Method to make Lemon Rasam with Tomato
1/4 cup Split pigeon peas (tur dhal/ tuvaram parappu)
2 medium tomatoes blanched, peeled and mashed ( I used roma variety)
1/2 tsp cumin seeds
1/2 tsp whole black pepper
4 Thai or Indian variety green chilies (or to taste)
1 inch piece ginger
salt to taste
2 to 3 tbsp lemon juice (or to taste) (see notes)
2 tbsp finely cut cilantro (coriander leaves/ kothamalli) for garnish
Seasoning
2 tsp clarified butter (ghee/ nei)
1/2 tsp mustards seeds ( rai/ kadagu)
1/2 tsp cumin seeds (jeera/ jeeragam)
Soak split pigeon peas in sufficient water for 30 minutes and cook until soft. Keep cooked dhal aside.
Coarsely powder cumin seeds + whole black pepper and keep aside. Blanch, peel and mash the tomatoes and keep aside. Check out this post if you want to learn how to blanch tomatoes. Mince green chilies and ginger together and keep aside.
In a medium sized pan, add mashed tomatoes, minced green chilies + ginger and 2 cups of water and place on heat. Let the mixture simmer together for a few minutes.
Mash the cooked dhal and add to the simmering tomato mixture. Add powdered cumin + black pepper and salt to taste and allow the mixture to simmer for a few more minutes.
In another small pan, heat clarified butter. Add mustard seeds to it, when the seeds begin to splutter, add cumin seeds. When the cumin seeds begin to sizzle, pour the entire mixture into the simmering rasam.
Adjust consistency if required and allow to simmer an additional minute or so.
The copyright of this content belongs to Veginspirations.com
Remove from heat, add lemon juice, mix well. Garnish with cilantro and serve hot over a bed of plain steamed rice with a curry on the side.
Notes:
Adjust lemon juice to achieve required tartness. I used a combination of lemon and lime juice because my lemon was not tart enough for me :-)
If you refrigerate the balance of this rasam, re heat gently over low to medium low heat until warm to slightly hot, do not re heat it to a full boil, serve over a bed of hot steaming rice.
1/4 cup Split pigeon peas (tur dhal/ tuvaram parappu)
2 medium tomatoes blanched, peeled and mashed ( I used roma variety)
1/2 tsp cumin seeds
1/2 tsp whole black pepper
4 Thai or Indian variety green chilies (or to taste)
1 inch piece ginger
salt to taste
2 to 3 tbsp lemon juice (or to taste) (see notes)
2 tbsp finely cut cilantro (coriander leaves/ kothamalli) for garnish
Seasoning
2 tsp clarified butter (ghee/ nei)
1/2 tsp mustards seeds ( rai/ kadagu)
1/2 tsp cumin seeds (jeera/ jeeragam)
Soak split pigeon peas in sufficient water for 30 minutes and cook until soft. Keep cooked dhal aside.
Coarsely powder cumin seeds + whole black pepper and keep aside. Blanch, peel and mash the tomatoes and keep aside. Check out this post if you want to learn how to blanch tomatoes. Mince green chilies and ginger together and keep aside.
In a medium sized pan, add mashed tomatoes, minced green chilies + ginger and 2 cups of water and place on heat. Let the mixture simmer together for a few minutes.
Mash the cooked dhal and add to the simmering tomato mixture. Add powdered cumin + black pepper and salt to taste and allow the mixture to simmer for a few more minutes.
In another small pan, heat clarified butter. Add mustard seeds to it, when the seeds begin to splutter, add cumin seeds. When the cumin seeds begin to sizzle, pour the entire mixture into the simmering rasam.
Adjust consistency if required and allow to simmer an additional minute or so.
The copyright of this content belongs to Veginspirations.com
Remove from heat, add lemon juice, mix well. Garnish with cilantro and serve hot over a bed of plain steamed rice with a curry on the side.
Notes:
Adjust lemon juice to achieve required tartness. I used a combination of lemon and lime juice because my lemon was not tart enough for me :-)
If you refrigerate the balance of this rasam, re heat gently over low to medium low heat until warm to slightly hot, do not re heat it to a full boil, serve over a bed of hot steaming rice.
