Lemon Rasam
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Dal
- b.Rinse the toor dal thoroughly under running water.
- c.In a pressure cooker, combine the rinsed dal, 1.5 cups of water, and the turmeric powder.
- d.Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 12-15 minutes).
- e.Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth paste.
- 2
Step 2
- a.Prepare the Rasam Base
- b.In a medium-sized pot or saucepan, add the finely chopped tomatoes, slit green chilies, rasam powder, salt, and the remaining 2.5 cups of water.
- c.Bring the mixture to a rolling boil over medium-high heat.
- d.Reduce the heat and let it simmer for 8-10 minutes, allowing the tomatoes to become soft and pulpy and the flavors of the spices to infuse into the water.
- 3
Step 3
- a.Combine and Simmer
- b.Pour the mashed dal into the pot with the simmering tomato and spice mixture.
- c.Stir well to combine, ensuring there are no lumps. If the rasam seems too thick, you can add a little hot water to reach your desired consistency.
- d.Bring the rasam to a gentle simmer and cook for another 4-5 minutes. Avoid a hard boil at this stage. You should see a light froth forming on top.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the rasam is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the mustard seeds and wait for them to splutter.
- d.Immediately add the cumin seeds, broken dried red chilies, hing, and curry leaves. Be careful as the curry leaves may splutter.
- e.Sauté for about 30 seconds until the chilies darken slightly and the mixture is fragrant.
- 5
Step 5
- a.Finish and Garnish
- b.Pour the hot tempering directly into the simmering rasam. You will hear a satisfying sizzle.
- c.Stir gently and immediately turn off the heat.
- d.Squeeze the juice from the large lemon into the rasam. Add the finely chopped coriander leaves.
- e.Give it one final gentle stir. Cover the pot and let the rasam rest for at least 5 minutes for the flavors to meld beautifully before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Crucially, do not boil the rasam after adding lemon juice, as it will turn bitter and lose its fresh aroma.
- 2Use ripe, juicy tomatoes for a naturally sweet and tangy flavor base.
- 3For a more pungent flavor, you can add 2-3 crushed garlic cloves to the tempering along with the cumin seeds.
- 4Letting the rasam rest after adding the tempering is key to allowing the flavors to fully infuse.
- 5If your rasam powder is not spicy enough, you can add a pinch of black pepper powder along with it.
Adapt it for your goals.
Garlic Lemon Rasam
Add 3-4 cloves of lightly crushed garlic to the tempering for a robust, pungent flavor that complements the lemon.
Moong Dal VersionMoong Dal Version
For a lighter and quicker-cooking alternative, substitute the toor dal with an equal amount of yellow moong dal.
Spicier VersionSpicier Version
Add 1/2 teaspoon of freshly crushed black peppercorns along with the rasam powder for an extra layer of heat.
With VegetablesWith Vegetables
You can add finely chopped carrots or drumsticks to the rasam base in Step 2 and cook until tender for added nutrition and texture.
Why this is on our healthy list.
Aids Digestion
The combination of lentils, cumin, and hing (asafoetida) makes this rasam excellent for digestion, helping to prevent bloating and gas.
Immunity Booster
Rich in Vitamin C from the fresh lemon juice and antioxidants from tomatoes and spices, this rasam helps strengthen the immune system.
Comforting and Hydrating
The warm, soupy consistency is deeply comforting and helps with hydration, making it an ideal food when recovering from a cold or fever.
Low in Calories
As a light, water-based soup, it is very low in calories and fat, making it a perfect addition to a weight management diet.
Frequently asked questions
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.