Skip to main content
Lemon Rasam Recipe

Time and servings

Nutrition

Per servings.

​
About

This is an easy yet healthy rasam or thin soup recipe made with lentil water and a hint of fresh herbs and spices. Once Lemon Rasam or Nimbu Rasam is prepared, it is topped with a generous amount of lemon juice, hence the name lemon rasam. It is typically served just before the meal as soup or as an appetiser with rice before the sambar rice meal. It also carries medicinal health benefits, and hence, it is served during indigestion or constipation problems. There are many different ways to make this simple Lemon Rasam recipe. The most common way is to make it with leftover lentil-cooked water, which gives it a thin, watery consistency. However, it can also be made with moderate thickness by adding the cooked lentils to diluted water. The other way is to make it without lentils; it is cooked with water, herbs, spices, and lemon topping.

​
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

​
Instructions

  1. Firstly, in a pressure cooker take 1 cup toor dal, 1 tomato, 5 chilli, 1 inch ginger and few curry leaves.
  2. Also add ½ tsp turmeric, 1 tsp salt, 1 tsp oil and 3 cup water.
  3. Pressure cook for 5 whistles or until the dal is cooked well.
  4. Whisk the dal to make it a silky smooth texture.
  5. Pour in 3 cup water, ½ tsp salt and ½ tsp pepper. Mix well.
  6. Boil for 3 minutes or until flavours are well absorbed.
  7. 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.
  8. Splutter the tempering and pour over rasam.
  9. Also add 2 tbsp coriander, ½ lemon and mix well.
  10. Finally, enjoy Lemon Rasam Recipe with hot steamed rice.

​
Step-by-step

1
Firstly, in a pressure cooker take 1 cup toor dal, 1 tomato, 5 chilli, 1 inch ginger and few curry leaves.
2
Also add ½ tsp turmeric, 1 tsp salt, 1 tsp oil and 3 cup water.
3
Pressure cook for 5 whistles or until the dal is cooked well.
4
Whisk the dal to make it a silky smooth texture.
5
Pour in 3 cup water, ½ tsp salt and ½ tsp pepper. Mix well.
6
Boil for 3 minutes or until flavours are well absorbed.
7
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.
8
Splutter the tempering and pour over rasam.
9
Also add 2 tbsp coriander, ½ lemon and mix well.
10
Finally, enjoy Lemon Rasam Recipe with hot steamed rice.Multi-Purpose South Indian Nimbu Rasam

​
Video

​
Notes

  • Firstly, make sure to make the rasam slightly watery consistency for enhanced flavour.
  • Also, turn off the flame and lemon juice to prevent rasam from turning bitter.
  • Additionally, whisk the dal really well to get silky smooth texture.
  • Finally, Lemon Rasam Recipe tastes great when flavours of ginger is also present.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/south-indian-lemon-rasam-recipe/