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from Laura's cookbook

Lemon Rasam

TAGS:
soup
indian
lunch

     






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Ingredients:
  • 1/2 C Red Gram Dal
  • 4 Tomatoes (large & finely chopped)
  • 1 lemon
  • 1 tsp Garlic (grated)
  • 1-inch piece Ginger (grated)
  • 1-2: Green chilies finely chopped
  • 1-2 : Whole dried red chili (halved)
  • 2 tbsp: Oil
  • 2 cups: Water
  • 1/4 tsp Curry
  • 1/4 tsp Coriander
  • 1/2 tsp chili powder
  • 1/4 tsp: ground Mustard
  • 1/4 tsp: Cumin seeds
  • 1/2 tsp Cumin powder
  • 1/2 tsp: Turmeric powder
  • 1/2 tsp black pepper
  • A pinch: Asafoetida
  • Salt to taste
  • Preparation:
    1. 1. Pick, wash and pressure cook the dal and keep side.
    2. 2. Heat 2 tbsp oil in a pan and add dry spices. Cook over medium heat for about minutes to activate. Then add garlic, ginger, tomatoes chilies, saute then add 1 cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.
    3. 3. Serve hot garnished with coriander leaves.

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    modified: 2015.01.25 | created: 2010.12.29





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