Lemon rasam
Hello Flavor Seekers!
Welcome back to #TheHastyTastes, where flavor meets efficiency and passion stirs every pot! Whether you're juggling a packed schedule or treating yourself to a slow-cooked delight, we've got just the thing. Today’s spotlight? The soothing, zesty Lemon Rasam—a refreshing twist on the classic rasam, light on the stomach and big on flavor! Here’s what’s simmering on the menu today:
1. An Express Recipe: A cheerful 15-minute version for when time is tight but taste still matters.
2. A Passionate Recipe: A vibrant, layered version for those who like to cook with heart (and a bit more time). So grab that ladle—and let’s get tangy!
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Express Recipe (Zippy & Zesty Version) ⚡
Time Required: 15 minutes
Serves: 4
Ingredients
1/2 cup cooked toor dal (soft & mashed)
2 green chilies, slit
1/4 teaspoon turmeric powder
1/2 teaspoon black pepper powder
Salt to taste
Juice of 1 large lemon
4 cups water
Tempering
1 tablespoon ghee or oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 dried red chili
Pinch of hing (asafoetida)
Few curry leaves
Chopped coriander leaves (for garnish)
Instructions
1. Base Preperation: In a pot, mix the mashed toor dal with water, turmeric, green chilies, salt, and pepper. Bring to a gentle boil.
2. Simmer: Let it simmer for about 3–5 minutes to blend flavors.
3. Tempering Time: In a small pan, heat ghee. Add mustard seeds, cumin, red chili, hing, and curry leaves. Let them crackle and pour over the rasam.
4. Lemon Love: Switch off the flame and stir in the lemon juice. Garnish with coriander leaves.
5. Serve: Serve warm with rice or sip it like a tangy broth!
Speedy Tip
Add lemon only after turning off the heat to keep the citrus fresh and punchy.
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Passionate Recipe (For the Soulful Cook) 🧑🍳✨
Time Required: 30 minutes (with prep)
Serves: 4
Ingredients
1/2 cup toor dal, pressure cooked and mashed
1 green chili, slit
1 small tomato, chopped (optional, for a mild tang)
1/4 tsp turmeric powder
1 tsp rasam powder
Salt to taste
4 cups water
Juice of 1 large or 2 medium lemons
Few sprigs of fresh coriander
Tempering
1 tbsp ghee (for richness)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chili
Pinch of hing (asafoetida)
1 sprig curry leaves
( Optional: crushed black pepper for extra heat)
Instructions
1. Cook the Dal: Pressure cook toor dal with a cup of water, slit green chilli and turmeric powder on medium flame for 5 to 6 whistles until soft. If adding tomatoe, chop into pieces and add along with the toor dal.. Mash well and set aside.
2. Prepare the Broth: In a saucepan, add dal, salt, rasam powder and 4 cups water. Bring it to boil and immediately turn off the heat.
3. Tempering Ritual: In a small kadai, heat ghee. Add mustard seeds, cumin, red chili, hing, and curry leaves. Let them release their aroma and sizzle.
4. Final Touch: Add the tempering to the rasam. Stir well, and squeeze in fresh lemon juice.
5. Serve: Garnish with coriander and serve hot with rice or enjoy as a comforting drink.
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Nutritional Facts (Approx. per Serving):
Calories: 100–130 kcal
Protein: 3–4g
Fat: 5–7g
Carbs: 12–14g
Fiber: 2g
Sodium: Varies by salt
Vitamin C: High (thanks to that lemony goodness!)
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Why You’ll Love Lemon Rasam
Light & Digestive: Great for a reset day or a soothing meal.
Rich in Vitamin C: A warm way to boost immunity.
Soothing Spices: Great for sore throats or rainy evenings.
Versatile: Works with or without tomato, and even without dal if you're feeling extra light.
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Chef’s Tip
Add a pinch of crushed black pepper before serving for an added layer of warmth and depth.
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Conclusion
Lemon Rasam is the edible equivalent of a comforting hug—zesty, healing, and oh-so-satisfying. Whether you need a pick-me-up meal or just crave something simple and soulful, this rasam hits the spot. Which version are you going to whip up first—the breezy fix or the full-bodied brew? Let us know in the comments or tag us with your creations on socials using #TheHastyTastes. Until next time—stay zestful and keep cooking! 🙌 🍽️