Loading...
A light, tangy, and comforting South Indian soup made with cooked lentils, tomatoes, and a generous squeeze of fresh lemon juice. This Andhra classic is perfect with hot steamed rice or as a soothing drink.
Cook the Dal
Prepare the Rasam Base
Combine and Simmer
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A light, tangy, and comforting South Indian soup made with cooked lentils, tomatoes, and a generous squeeze of fresh lemon juice. This Andhra classic is perfect with hot steamed rice or as a soothing drink.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 142.65 calories per serving with 6.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or soup.
Prepare the Tempering (Tadka)
Finish and Garnish
Add 3-4 cloves of lightly crushed garlic to the tempering for a robust, pungent flavor that complements the lemon.
For a lighter and quicker-cooking alternative, substitute the toor dal with an equal amount of yellow moong dal.
Add 1/2 teaspoon of freshly crushed black peppercorns along with the rasam powder for an extra layer of heat.
You can add finely chopped carrots or drumsticks to the rasam base in Step 2 and cook until tender for added nutrition and texture.
The combination of lentils, cumin, and hing (asafoetida) makes this rasam excellent for digestion, helping to prevent bloating and gas.
Rich in Vitamin C from the fresh lemon juice and antioxidants from tomatoes and spices, this rasam helps strengthen the immune system.
The warm, soupy consistency is deeply comforting and helps with hydration, making it an ideal food when recovering from a cold or fever.
As a light, water-based soup, it is very low in calories and fat, making it a perfect addition to a weight management diet.
One cup of Lemon Rasam contains approximately 70-90 calories, making it a very light and low-calorie dish. The exact count can vary based on the amount of ghee used.
Yes, Lemon Rasam is very healthy. It's packed with protein from lentils, Vitamin C from lemon, and beneficial spices. It's known to aid digestion, boost immunity, and is excellent for relieving cold and flu symptoms.
The most common reason for a bitter rasam is boiling it after adding the lemon juice. The heat breaks down the compounds in the lemon juice, creating a bitter taste. Always add lemon juice after turning off the heat.
Absolutely. You can cook the toor dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, until the dal is completely soft and mashable. Soaking the dal for 30 minutes beforehand can speed up the process.
Lemon Rasam is best enjoyed fresh. However, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop until just warm, but do not bring it to a boil.