Lemon Rasam Recipe (Nimbe Saaru) – A Flavorful South Indian Delight
Lemon Rasam, or Nimbe Saaru, is a wonderfully tangy and spicy South Indian soup made with dal, tomatoes, and a burst of aromatic spices. This refreshing rasam combines the goodness of Toor dal with a zingy lemon flavor, making it the perfect accompaniment to your meals. Whether served with hot steamed rice or as a comforting soup on a chilly day, Lemon Rasam is sure to brighten up your plate with its bold flavors.
Ingredients for Lemon Rasam (Nimbe Saaru)
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1/4 cup, boiled |
| Tomatoes | 2, roughly chopped |
| Green Chilli | 1, slit |
| Ginger | 1 inch, roughly chopped |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon, roughly pounded |
| Coriander Powder (Dhania) | 1 teaspoon, roughly pounded |
| Cumin Powder (Jeera) | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Coriander Leaves (Dhania) | Few sprigs, roughly chopped |
| Salt | To taste |
| Lemon | 1, juice extracted |
Ingredients for Seasoning
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Mustard Seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3
Instructions for Making Lemon Rasam (Nimbe Saaru)
-
Cook the Toor Dal:
Begin by pressure cooking the Toor dal (Arhar dal) along with 1 teaspoon of turmeric powder and 2 cups of water. Cook for 3 whistles or until the dal is tender and well-cooked. Allow the pressure to release naturally. Once done, whisk the dal well until it becomes smooth and creamy. Set it aside. -
-
Prepare the Tomato Base:
In the same pressure cooker, add the roughly chopped tomatoes, slit green chilli, chopped ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, and salt. Pour in another 2 cups of water and cook for 1 whistle. Turn off the heat and allow the pressure to release naturally. -
Combine the Dal and Tomato Mixture:
Once the tomato mixture is ready, add the cooked Toor dal into it. Stir in the fresh lemon juice and chopped coriander leaves. Check the salt and spice levels, adjusting if necessary. -
Prepare the Tempering (Tadka):
In a small pan, heat 1 tablespoon of ghee (or sesame oil). Once heated, add the mustard seeds and cumin seeds. Allow them to crackle and pop, releasing their flavors. Next, add the asafoetida powder and curry leaves, stirring them in for a few seconds to enhance the aroma. Turn off the heat. -
Final Touches:
Pour the hot tempering (tadka) over the rasam mixture and bring the rasam to a brisk boil. Let it simmer for about 2-3 minutes, allowing the rasam to froth up on the top, which indicates it’s ready. If you prefer a thinner consistency, add extra water at this stage and adjust the salt, spices, and lemon taste as needed. -
Serving:
Once the Lemon Rasam reaches the desired taste and consistency, turn off the heat. Transfer it to a serving bowl. Serve it hot with steamed rice or as a standalone soup. For a complete South Indian meal, pair it with a side of poriyal such as Carrot and Beans Poriyal, Potato Roast, or Beetroot Curry/Poriyal.
Tips for a Perfect Lemon Rasam
- Spice Levels: Adjust the quantity of green chilli and black pepper powder according to your preferred spice level.
- Consistency: If the rasam becomes too thick, feel free to add a little more water to achieve your desired consistency.
- Herbs: Fresh coriander leaves are essential for garnishing and adding a burst of freshness to the dish.
- Lemon: Always add lemon juice towards the end of cooking to preserve its fresh, tangy flavor.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 75 kcal |
| Carbohydrates | 12g |
| Protein | 4g |
| Fat | 3g |
| Fiber | 4g |
| Vitamin C | 10% of RDI |
| Sodium | 150mg |
Why You’ll Love This Lemon Rasam
This Lemon Rasam, or Nimbe Saaru, is not only a comforting dish but also packed with health benefits. The combination of turmeric, ginger, and black pepper helps in digestion, while the vitamin C from the lemon boosts immunity. The light, tangy broth paired with the aromatic tempering makes this dish irresistible. It’s a perfect addition to any South Indian meal or a flavorful soup for a light lunch or dinner.
Enjoy this simple yet delicious recipe that brings the essence of South India right to your table!
