Simple, practical, and full of everyday flavour, Lemon Rasam Recipe | Nimbu Rasam Recipe | South Indian Lemon Rasam is a vegetarian south indian rasam made with toor dal, tomato, and chilli in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: rasam
- Cuisine: south indian
Ingredients
for pressure cooking:
- 1 cup toor dal
- 1 tomato (chopped)
- 5 chilli
- 1 inch ginger (grated)
- few curry leaves
- ½ tsp turmeric
- 1 tsp salt
- 1 tsp oil
- 3 cup water
other ingredients:
- 3 cup water
- ½ tsp salt
- ½ tsp pepper (crushed)
- 2 tbsp coriander (chopped)
- ½ lemon
- !for tadka:
- 2 tbsp ghee
- 1 tsp mustard
- 1 tsp cumin
- pinch hing
- 2 dried red chilli (broken)
- few curry leaves
Method
- Firstly, in a pressure cooker take 1 cup toor dal, 1 tomato, 5 chilli, 1 inch ginger and few curry leaves.
- Also add ½ tsp turmeric, 1 tsp salt, 1 tsp oil and 3 cup water.
- Pressure cook for 5 whistles or until the dal is cooked well.
- Whisk the dal to make it a silky smooth texture.
- Pour in 3 cup water, ½ tsp salt and ½ tsp pepper. Mix well.
- Boil for 3 minutes or until flavours are well absorbed.
- Now to prepare the tempering, heat 2 tbsp ghee. Add, 1 tsp mustard, 1 tsp cumin, pinch hing, 2 dried red chilli and few curry leaves.
- Splutter the tempering and pour over rasam.
- Also add 2 tbsp coriander, ½ lemon and mix well.
- Finally, enjoy Lemon Rasam Recipe with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
