Lemon RasamBy : Resmi Manoj J
Can be served with hot steamed rice.It can also be served as an appetizer and even for common cold problems.

Method of preparation

1 cup cooked and mashed toor dal

Cumin - 1.5 tsp
Methi seeds- ¼ tsp
Pepper corn- ½ tsp
Red chilli- 2

Dry roast cumin, methi seeds, pepper corn and red chilli. Cool and grind this and keep aside.
Add 1 tbsp coconut oil/ghee/clarified butter to a hot pot. Add 1 red chili, 2 pinches of cumin and 1/2 tsp mustard. When they begin to splutter, add 7 to 8 pieces of crushed garlic, one inch ginger finely chopped, one green chilly slit lengthwise, 2 springs of curry leaves , 2 shallots finely sliced and 1/2 tsp hing. Saute well until the leaves turn crisp.
Add 1.5 cups chopped tomatoes, salt to taste and 1/2 tsp turmeric powder. Cover and cook until the tomatoes turn mushy. Now add pressure cooked toor dal. Add pepper, cumin n methi powder mix to the pot, mix and saute for 2 minutes. Add 3 to 4 cups water. Stir well. Add a small piece of jaggery, if needed and bring it to a boil. Allow to simmer for 5 minutes. Add chopped coriander leaves, mint leaves with stalks, to taste, Cover and switch off, open the lid and squeeze lemon juice of a medium sized lemon

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