Lemon Rasam

Method

1. 1

   Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.

2. 2

   Toast rasam spices: Dry roast 1 tsp black pepper, 1 tsp cumin and 1 sprig curry leaves in a pan 2 minutes. Grind coarsely.

3. 3

   Make base: In a pan add 1.5 cups water, half tsp turmeric and the ground rasam spices.

4. 4

   Add dal water: Add mashed dal water. Mix well and bring to a gentle boil.

5. 5

   Season: Add salt to taste.

6. 6

   Simmer: Cook on low heat 6-8 minutes until the rasam is thin and transparent.

7. 7

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli. Fry 30 seconds.

8. 8

   Add tempering: Pour ghee tempering into the rasam.

9. 9

   Add lemon juice: Remove from heat completely. Squeeze 2 lemons into the rasam and stir. Never heat rasam after adding lemon juice — it turns bitter.

10. 10

    Serve: Lemon rasam should be thin, pale golden and refreshingly sour. Garnish with coriander. Serve over rice or as a cooled summer soup.