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
Ingredients
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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Directions
Cook dal in a pressure cooker by adding toor dal, cumin seeds, tomato, turmeric powder and water for 2 whistles. Mash it well.
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.