Tuesday, January 5, 2010

Ginger Lemon Rasam

- 1 tomato chopped
- 1 tbsp grated ginger (adjust according to taste)
- 3 green chilies split into half
- 1/2 tsp Turmeric
- 2 tbsp boiled toor dhal
- juice of 1 lemon

- 1/4 tsp ghee
- 1/2 tsp mustard seeds
- pinch of hing
- Sprig of curry leaves

1. In a vessel boil 4 cups of water, chopped tomatoes, chillies, ginger salt and turmeric. You should boil till the tomatoes are cooked.
2. Mix 1 cup water with the toor dhal and add it to the rasam. Let it simmer for a couple of minutes.
3. In a separate pan add ghee and all the seasoning ingredients. Once the mustard seeds start to crackle add it to the rasam.
4. Just before serving add the lemon juice. If you boil the rasam after adding the lemon it might turn bitter.

Garnish with cilantro and serve hot with rice


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