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Lemon rasam recipe, Nimmakaya charu, How to make lemon charu

Lemon rasam/charu is a must have recipe in my monthly cooking during summer as it is infused with tangy lemon flavor. This rasam is prepared using toor dal so i usually pressure cook little extra dal while making sambar so that i can make this delicious rasam. It is different from the regular rasam/charu and is good for health as well.

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Ingredients to cook dal

  • Toor dal – ¼ cup
  • Tomato – 1
  • Cumin seeds – ¼ tsp
  • Turmeric powder a pinch


  • Mustard seeds – ½ tsp
  • Dried red chili – 1
  • Garlic – 1
  • Green chili – 1
  • Lemon juice – 2 tbsp
  • Salt to taste
  • Hing a pinch
  • Curry leaves a spring
  • Cilantro for garnish

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lemon rasam

  1. Cook dal in a pressure cooker by adding toor dal, cumin seeds, tomato, turmeric powder and water for 2 whistles. Mash it well.
  2. In a pan add red chili, mustard seeds after it splutters add crushed garlic and mashed toor dal. Give it a quick stir and add 1- 2 cup water and salt to get charu/ rasam consistency. When it boils put off the flame and add lemon juice and cilantro to enhance its flavors.
  3. Serve it hot with rice!


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