Lemon Rasam (Nimbe Saaru) Recipe
Introduction:
Lemon Rasam, also known as Nimbe Saaru, is a tangy, flavorful, and comforting South Indian soup that’s traditionally enjoyed as a starter or side dish with rice. This simple yet aromatic dish uses ingredients like toor dal (split pigeon peas), tomatoes, and fresh lemon juice, enhanced by a fragrant tempering of mustard seeds, cumin seeds, curry leaves, and asafoetida. Perfect for any occasion, this light and refreshing rasam is an excellent choice for a wholesome lunch or dinner. Serve it alongside steamed rice and a vegetable stir-fry, like Carrot and Beans Poriyal, for a fulfilling meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) – boiled | 1/4 cup |
| Tomatoes – roughly chopped | 2 |
| Green Chilli – slit | 1 |
| Ginger – roughly chopped | 1 inch |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Turmeric Powder (Haldi) – pounded | 1/2 teaspoon |
| Coriander Powder (Dhania) – pounded | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Fresh Coriander Leaves (Dhania) | Few sprigs |
| Salt – to taste | As needed |
| Lemon – juice extracted | 1 |
| Ghee or Sesame Oil | 1 tablespoon |
| Mustard Seeds | 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
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Cook the Dal:
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-
-
Prepare the Tomato Mixture:
- In a separate pressure cooker, combine the chopped tomatoes, slit green chili, ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, and salt. Add 2 cups of water and cook for 1 whistle. Once done, turn off the heat and let the pressure release naturally.
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Mix the Dal and Tomato Mixture:
- After the pressure has released, open the cooker and add the cooked dal to the tomato rasam mixture. Stir in the fresh lemon juice and coriander leaves. Taste and adjust the salt and spices as needed.
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Prepare the Tadka (Tempering):
- In a small tadka pan, heat 1 tablespoon of ghee or sesame oil over medium heat. Once hot, add the mustard seeds and cumin seeds, allowing them to crackle. Add the asafoetida powder and curry leaves, stir well, and turn off the heat.
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Finish the Rasam:
- Pour the tempering (tadka) over the rasam and bring the entire mixture to a brisk boil. Let it boil for 2-3 minutes, allowing the flavors to meld together and the rasam to froth on top.
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Adjust Consistency and Flavor:
- If the rasam is too thick, add extra water to reach your desired consistency. Taste again and adjust the salt, spices, or lemon juice to suit your preference.
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Serve:
- Turn off the heat and transfer the Lemon Rasam to a serving bowl. Serve hot with steamed rice and a vegetable side dish such as Carrot and Beans Poriyal, Potato Roast, or Beetroot Curry/Poriyal to complete your meal.
Tips for Best Results:
- Adjusting Spice Levels: The level of spice in your rasam can be adjusted based on personal preference. If you prefer a milder rasam, you can reduce the amount of green chili or black pepper powder.
- Consistency: Rasam is typically a thin soup, but you can thicken it slightly by reducing the amount of water or increasing the dal.
- Tempering: The ghee or sesame oil tempering adds a beautiful flavor to the rasam. You can also try using coconut oil for a more traditional South Indian touch.
Lemon Rasam is a soul-soothing dish that perfectly complements a South Indian-style meal, bringing together the delicate balance of tanginess from the lemon and the comforting warmth of spices. It is light yet packed with flavors, making it a great option for a wholesome lunch or dinner that can be served to guests or enjoyed as a weeknight meal.
