Lime Rasam

Name: Lime Rasam
Total time: 30 min
Yield: 2 people
Ingredients: 3–4 dried red chillies; 80 g split pigeon peas (tuvar dhal); 10 peppercorns; 5 g coriander seeds; 5 g cumin seeds (jeera); 3 g turmeric powder; 50 g curry leaves; 2 limes; 1 L water; Vegetable or sunflower oil; clarified butter (ghee); 5 g mustard seeds (rai) and cumin seeds (jeera); 2 g asafoetida powder (hing); curry leaves

Lime Rasam

Hot lentil and lime soup.

Cook Time

30 minutes

Servings

people

Ingredients

3–4 dried red chillies
80 g split pigeon peas (tuvar dhal)
10 peppercorns
5 g coriander seeds
5 g cumin seeds (jeera)
3 g turmeric powder
50 g curry leaves
2 limes
1 L water
Vegetable or sunflower oil

Optional Seasoning

clarified butter (ghee)
5 g mustard seeds (rai) and cumin seeds (jeera)
2 g asafoetida powder (hing)
curry leaves

Cook Time

30 minutes

Servings

people

Ingredients

3–4 dried red chillies
80 g split pigeon peas (tuvar dhal)
10 peppercorns
5 g coriander seeds
5 g cumin seeds (jeera)
3 g turmeric powder
50 g curry leaves
2 limes
1 L water
Vegetable or sunflower oil

Optional Seasoning

clarified butter (ghee)
5 g mustard seeds (rai) and cumin seeds (jeera)
2 g asafoetida powder (hing)
curry leaves

Instructions

Take a pan and dry fry the red chillies, 10 g tuvar dhal, peppercorns, coriander seeds, and jeera.
Grind to form a rasam powder and keep aside.
In another pan, add the remaining tuvar dhal and cover with enough water to boil.
Add the turmeric powder and a splash of oil to the pan. Cook until the tuvar dhal is soft and well done.
Add the remaining water, rasam powder and the juice of two limes to the mix.
Add any of the optional seasonings if desired.
Boil the mixture and serve hot with coriander to garnish.

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Lime Rasam

Sathya Sai Baba says…