Lemon Ginger Rasam

Lemon Ginger Rasam

One of my recent addictions, yes not additions but addictions :) especially\ during winter 

Ingredients 
Dry Ingredients

1 tbsp toor dal

1.5 tbsp coriander Seeds (dhania)

3 dry red chillies

1/2 tbsp Pepper

1 tsp Cumin (Jeera)
pinch of Turmeric


Wet Ingredients
1/2 lemon juiced
4 Cups of Water
i tbsp grated fresh ginger

Salt to taste

Seasoning

4-5 Curry Leaves
5 Springs of fresh Cilantro
1.5 tsp vegetable oil
1/2 tsp mustard seed
1 red chilli
pinch of asafoetida for taste


Grind the dry ingredients to a powder. No roasting required. In a sauce pan, bring the dry ingredients, ginger  and water to a rolling boil. add salt to taste, and the lemon juice. In a separate pan (I use an egg poacher), add all the seasoning ingredients, except  asafoetida Cilantro and curry leaves. once the mustard start to splutter, add curry leaves and asafoetida. saute for few seconds, and add to the boiled mix. season with Cilantro and close with a lid, for the aromatics to kick-in.

Lemon Ginger Rasam is ready. Server with hot rice and ghee. or enjoy sipping it.