Nimbu (Lemon) Rasam (4 servings)


Ripe Tomatoes  2 (medium-sized)
Arahar dal  1 handful

Turmeric Powder  1/4 tsp
Rasam Powder/Sambar  powder 1½ tsp

Salt 1 tsp
Juice from fresh Lemon  1 large or 2 medium-sized
Ginger  2″ piece (grated)
Green chill 1(slit )

Asafoetida  one pinch

Curry Leaves  3 sprigs

Coriander leaves  2 tsp (finely cut)


Ghee  1 tsp

Pepper powder ¾ tsp or 1 tsp(if you like a strong flavor)
Cumin seeds 1 tsp
Mustard seeds 1 tsp


Add turmeric powder to  arahar dal and pressure cook till soft . Mash it well and keep aside.

While the dal is cooking, puree tomato, transfer to the cooking pot, add grated ginger, slit chili, sambar powder, salt and add two glasses of water. Let the mix boil for about 5 minutes or  till the raw flavor disappears.
Add the cooked dal to the mix and add two more glasses of water.

As the rasam starts boiling and looks frothy,  add curry leaves and coriander leaves and remove from flame.

Heat ghee in a small pan add mustard seeds and as they start spluttering add cumin seeds, asafotida, pepper powder and add to rasam.

Add lemon juice and mix well

Chef’s Note: you can substitute arahar dal with moong dal for a variation in taste.


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