Lemon Rasam

Lemon Rasam is a variation of lentil soup without the need for adding tamarind to make it tangy. I find it less time consuming because I don't have to worry about soaking tamarind, extracting the pulp etc. Even one less step seems to be a time saver on weeknights. 

Since we love lemony, citrusy flavors, I am always keen on making sure the lemon flavor comes through. Some lemon rasams don't have any hint of lemon in them because the juice just imparts its tartness and disappears amid the other spices. The lemons in the U.S are notoriously low in flavor (especially their juice) when compared to the brightly flavored smaller ones we get in India. So, I add some lemon zest to the rasam to amplify its flavor. So depending on your lemons, either add/avoid the lemon zest and adjust the amount of juice that you finally add.

This is a bright and refreshing rasam.

Ingredients:

1. 1/4 cup raw toor dhal / yellow lentils / tuvaram paruppu, cooked until mushy
2. 2 small-medium tomatoes, chopped
3. 2.5 cups water
4. 2 teaspoons grated/crushed ginger
5. 1 green chilly, crushed
6. 2 teaspoons rasam powder
7. 1/2 teaspoon turmeric powder
8. 1 teaspoon salt, or as needed
9. 1 teaspoon brown sugar / jaggery
10. 1 teaspoon ghee / clarified butter
11. 1/2 teaspoon black mustard seeds
12. 1/2 teaspoon jeera / cumin seeds
13. 1/4 teaspoon hing / asafoetida
14. handful fresh coriander leaves / cilantro, chopped
15. 3-4 tablespoons lemon juice (depending on how tart the juice is)
16. 1 teaspoon lemon zest (just the yellow portion) / or a few slices of lemon (optional, but recommended to infuse more lemon flavor)

Preparation:

1. In a medium saucepan, bring to boil - water, tomatoes, crushed ginger, green chilly, rasam powder, turmeric powder, salt and lemon zest (if adding). Boil for 10 minutes or so on medium heat until the tomatoes are cooked and the spices don't smell raw
2. Add the cooked dhal/lentils to the rasam and stir well. Continue to cook the rasam on low-medium heat for 10 minutes until the corners of the rasam bubble and froth slightly. 
3. Remove from heat, add lemon juice and stir well. Mix in the brown sugar or jaggery. Taste and adjust seasonings - salt and/or lemon juice. If it tastes too tart, add a little more brown sugar.
4. Heat some ghee in a pan. When hot, splutter mustard seeds, add jeera/cumin seeds and hing. Mix for a few seconds and add it to the rasam. 
5. Garnish with cilantro. If you are adding lemon slices, add them now and take them out within 20-30 minutes. The lemon slices infuse more flavor to the rasam, but the white pith in the rind quickly turns the rasam bitter, so remember to remove them soon.

Serve with warm rice.