Inji lemon Rasam is a quick traditional healthy and tasty Indian soup. The pressure cooker version is super easy to make. it is also a great home remedy for the common cold, cough, and sore throat.
INSTANT 15 MINS RASAM
Rasam is an Indian soup, a comforting drink. it is not only a tasty rice accompaniment but also the best appetizer. no rasam powder for this quick rasam.
CAN I USE TAMARIND FOR GINGER LEMON RASAM?
Tomato and lemon sourness goes well with ginger flavor so I generally skip tamarind for this rasam. If you are adding tamarind flavor might vary.
CAN I ADD RED CHILLI?
Ginger and green chilli spice is enough for the rasam. You can add a little red chilli and pepper spice
TIPS TO ADD LEMON JUICE
LEMON BASED RECIPES
RASAM RECIPES
HOME REMEDY-BASED RECIPES
Ingredients
Pressure cooker
1/4 cup Toor Dal 3/4 cup Water 1/2 teaspoon turmeric powder 1/4 teaspoon sesame oil 1 teaspoon ginger, tightly pressed 2 green chili 1 teaspoon ghee Coriander leaves 1 tomato
Rasam
Sugar lemon juice Required salt Coriander leaves
To temper
1/2 tablespoon ghee 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1 green chili 1/4 teaspoon ginger Asafoetida
how to make lemon ginger rasam with step-by-step pictures
Soak Toor Dal in warm water for 1 hour and drain the water
Add ghee and saute ginger, tomatoes, and green chilli for a minute
Furthermore, add coriander leaves and turmeric powder
Saute till tomatoes turn slightly mushy
Add Dal, sesame oil, and water; mix well
pressure cook for 5 whistles and simmer for 1 minute
Do natural pressure release Remove chilli and mash the dal
Add water, and salt and Sprinkle chopped coriander leaves; Cook till the rasam boils frothy
Turn off the stove Mix sugar and salt with lemon juice
Add to the rasam; mix well
In a small pan add ghee when the ghee is hot add mustard seeds and let it splutter
Furthermore add cumin seeds, green chili, ginger, and asafoetida; roast and transfer
