Lemon Juice Recipe - Lemon Saaru Recipe
A vegetarian South Indian Recipes recipe with arhar dal (split toor dal) - boiled, tomatoes - roughly chopped, green chilli - slit. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
- 1
To begin making Lemon Recipe - Nimbe Saaru, first pressure cook toor dal along with turmeric and 2 cups of water for 3 whistles or until cooked
arhar dal (split toor dal) - boiled(1/4 cup)turmeric powder (haldi)(1 teaspoon)turmeric powder (haldi) - roughly pounded(1/2 teaspoon)lemon - juice extracted(1) - 2
Allow the pressure to release naturally
- 3
Once the dal is cooked, whisk it well until dal is smooth and keep aside
- 4
Into a pressure cooker, add the chopped tomatoes, slit green chilli, ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, salt, 2 cups of water and pressure cook for 1 whistle and turn off the heat
tomatoes - roughly chopped(2)green chilli - slit(1)inch ginger - roughly chopped(1)turmeric powder (haldi)(1 teaspoon)turmeric powder (haldi) - roughly pounded(1/2 teaspoon)coriander powder (dhania) - roughly pounded(1 teaspoon)cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)coriander (dhania) leaves - few sprigssalt - to tastecumin seeds (jeera)(1 teaspoon) - 5
Allow the pressure to release naturally
- 6
Add the cooked dal, to the cooked tomato rasam, squeeze the lemon juice and stir in the coriander leaves
coriander powder (dhania) - roughly pounded(1 teaspoon)coriander (dhania) leaves - few sprigslemon - juice extracted(1)sprig curry leaves(1) - 7
Check the salt and spices and adjust to taste
salt - to taste - 8
In a tadka pan over medium heat, add 1 tablespoon ghee
ghee - or sesame oil(1 tablespoon) - 9
Once the oil is heated up, add the mustard seeds, cumin seeds and allow it to crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 10
Add the asafoetida powder and curry leaves, stir it in and turn off the heat
turmeric powder (haldi)(1 teaspoon)turmeric powder (haldi) - roughly pounded(1/2 teaspoon)coriander powder (dhania) - roughly pounded(1 teaspoon)cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)coriander (dhania) leaves - few sprigssprig curry leaves(1)asafoetida (hing)(1/4 teaspoon) - 11
Pour this tempering over the cooked Lemon Rasam and bring the rasam to a brisk boil
lemon - juice extracted(1) - 12
Boil for 2 to 3 minutes until you see the rasam frothing on the top
- 13
Adjust the consistency of the Lemon Rasam, by adding extra water if required
lemon - juice extracted(1) - 14
Check the salt and spices and lemon taste and adjust accordingly
salt - to tastelemon - juice extracted(1) - 15
Once done, turn off the heat, transfer the Lemon Rasam to a serving bowl and serve hot
lemon - juice extracted(1) - 16
Serve the Lemon Rasam along with hot steamed rice and a poriyal like Carrot and Beans Poriyal, Potato Roast and Beetroot Curry/Poriyal to make a sumptuous weeknight dinner or lunch
lemon - juice extracted(1)sprig curry leaves(1)
Nutrition Facts
Per serving
Rate this recipe
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Lemon Juice Recipe - Lemon Saaru Recipe
A vegetarian South Indian Recipes recipe with arhar dal (split toor dal) - boiled, tomatoes - roughly chopped, green chilli - slit. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Directions
16 steps- 1
To begin making Lemon Recipe - Nimbe Saaru, first pressure cook toor dal along with turmeric and 2 cups of water for 3 whistles or until cooked
arhar dal (split toor dal) - boiled(1/4 cup)turmeric powder (haldi)(1 teaspoon)turmeric powder (haldi) - roughly pounded(1/2 teaspoon)lemon - juice extracted(1) - 2
Allow the pressure to release naturally
- 3
Once the dal is cooked, whisk it well until dal is smooth and keep aside
- 4
Into a pressure cooker, add the chopped tomatoes, slit green chilli, ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, salt, 2 cups of water and pressure cook for 1 whistle and turn off the heat
tomatoes - roughly chopped(2)green chilli - slit(1)inch ginger - roughly chopped(1)turmeric powder (haldi)(1 teaspoon)turmeric powder (haldi) - roughly pounded(1/2 teaspoon)coriander powder (dhania) - roughly pounded(1 teaspoon)cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)coriander (dhania) leaves - few sprigssalt - to tastecumin seeds (jeera)(1 teaspoon) - 5
Allow the pressure to release naturally
- 6
Add the cooked dal, to the cooked tomato rasam, squeeze the lemon juice and stir in the coriander leaves
coriander powder (dhania) - roughly pounded(1 teaspoon)coriander (dhania) leaves - few sprigslemon - juice extracted(1)sprig curry leaves(1) - 7
Check the salt and spices and adjust to taste
salt - to taste - 8
In a tadka pan over medium heat, add 1 tablespoon ghee
ghee - or sesame oil(1 tablespoon) - 9
Once the oil is heated up, add the mustard seeds, cumin seeds and allow it to crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 10
Add the asafoetida powder and curry leaves, stir it in and turn off the heat
turmeric powder (haldi)(1 teaspoon)turmeric powder (haldi) - roughly pounded(1/2 teaspoon)coriander powder (dhania) - roughly pounded(1 teaspoon)cumin powder (jeera)(1 teaspoon)black pepper powder(1/2 teaspoon)coriander (dhania) leaves - few sprigssprig curry leaves(1)asafoetida (hing)(1/4 teaspoon) - 11
Pour this tempering over the cooked Lemon Rasam and bring the rasam to a brisk boil
lemon - juice extracted(1) - 12
Boil for 2 to 3 minutes until you see the rasam frothing on the top
- 13
Adjust the consistency of the Lemon Rasam, by adding extra water if required
lemon - juice extracted(1) - 14
Check the salt and spices and lemon taste and adjust accordingly
salt - to tastelemon - juice extracted(1) - 15
Once done, turn off the heat, transfer the Lemon Rasam to a serving bowl and serve hot
lemon - juice extracted(1) - 16
Serve the Lemon Rasam along with hot steamed rice and a poriyal like Carrot and Beans Poriyal, Potato Roast and Beetroot Curry/Poriyal to make a sumptuous weeknight dinner or lunch
lemon - juice extracted(1)sprig curry leaves(1)
About this recipe
A vegetarian South Indian Recipes recipe with arhar dal (split toor dal) - boiled, tomatoes - roughly chopped, green chilli - slit. Ready in 30 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
