LEMON RASAM
Ingredients for lemon rasam:
Lemon: 1 (Medium)
Toor Dhal: 50 gms
Green Chilies: 2 Nos
Pepper powder: Little
Cumin seeds: Little
Curry Leaves: Little
Coriander Leaves: Little
Salt: As per requirement
Oil: 2 table spoons
Preparing Lemon Rasam
Wash the toor dhal in running water and drain it. Take a pressure cooker or a heavy bottomed vessel and boil the toor dhal by pouring two glasses of water in it. Allow it to cook for fifteen minutes in the vessel. In case of pressure cooker, let the dhal cook for five minutes. After the cooking period, put the flame off and wait until the pressure goes down. Drain the dhal water in a vessel and keep it aside.
Take a kadai or a deep frying pan and pour two table spoon of oil in it. Add the cumin seeds and the chopped green chilies. Add the curry leaves and fry well. Add the pepper powder (little) and salt. Fry for two minutes and add the dhal water to this mixture. Let it boil well for three minutes.
Remove the vessel from the stove and add the juice of one medium sized lemon to it. Mix well and add the finely chopped coriander leaves to it. The lemon juice should be added after the vessel is taken out from the stove.
This lemon rasam is very healthy since it has dhal and lemon along with pepper. The preparation time is also very less.
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