Lemon Green Moong Dal Rasam Recipe

Cooking Directions

• STEP 1.Wash and soak the split green gram lentils for 30 minutes.
• STEP 2.Pressure cook the lentils with water, turmeric powder, and salt until soft.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add tamarind pulp, rasam powder, and cooked lentils. Mix well.
• STEP 6.Add water to adjust the consistency and bring the rasam to a boil.
• STEP 7.Add lemon juice and simmer for a few minutes.
• STEP 8.Garnish with coriander leaves and serve hot with steamed rice or as a soup.

Cooking Tips

• Soaking the lentils helps in faster cooking and better digestion.
• Adjust the quantity of lemon juice according to your taste preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a spicier rasam, add finely chopped green chilies.

Storage and Serving

• Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency with water if needed.
• Serve the rasam hot with steamed rice, papad, and a side of vegetable curry for a complete meal.
• Alternatively, enjoy the rasam as a light and comforting soup on its own.