Lemon Rasam
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (19)

Lemon Rasam

NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 10%
CARBS 17G51% OF CAL
4G FIBER0G ADDED2G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 5G36% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy and tangy South Indian lentil soup made with lemon, cumin, and dried chiles. Traditionally served over rice or eaten as a soup.

mainindiansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • ¼ cup pigeon pea lentils ((tur dal, tuvar dal or arhar dal))
  • 1 pinch turmeric powder ((ground turmeric))
  • ¾ to 1 cup water (- for pressure cooking lentils)
  • ⅓ cup chopped coriander leaves ((cilantro))
  • 2 teaspoon cumin seeds
  • ½ teaspoon black pepper
  • 1 or 2 green chilies (- chopped)
  • ½ inch ginger (- roughly chopped)
  • 4 to 5 garlic cloves (- small to medium-sized, roughly chopped)
  • 1 tablespoon sesame oil ((gingelly oil) or any neutral tasting oil)
  • ½ teaspoon mustard seeds
  • 12 to 15 curry leaves
  • 1 to 2 dry red chilies
  • 1 pinch asafoetida ((hing))
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • 1 to 1.5 cups water (or add water as required)
  • 2.5 to 3 tablespoons lemon juice (or add lemon juice as per taste)
  • salt (as required)
  • 2 to 3 tablespoon chopped coriander leaves (- for garnish)
PREP
15M
SODIUM
406MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.