The fruit is used for culinary and non culinary purposes throughout the world, primarily for its juice though the pulp and rind ( zest ) are also used for cooking and baking. 5 – 6 % of juice contain citric acid! that gives lemon a sour taste. Normally lemon juice and lemon rice is made. But this is quite different and easy to make.
Moong Dal. . : 1/2 cup
Turmeric. : 1/2 tsp
Green chillies. : 5
Lemons. : 1 1/2 or 2
Salt. : According to taste.
Coriander leaves. : For garnish
Mustard seeds. : 1 1/2 tsp
Garlic. : 5 – 6 cloves
Curry Leaves. : 1 sprig
Pressure cook Moong Dal for 3 whistles, smash them and keep aside. Chop Green chillies and extract juice from lemon and keep aside. Now heat the vessel with Dal and water ( to make Dal thinner ) . Add Turmeric, Lemon juice, Salt , Green chillies and bring it to boil.
When they are done, take off from the stove. Keep a small pan TO TEMPER , add oil , Mustard seeds, Garlic, Curry leaves. When the garlic turns brown, take off from the stove and add it to the rasam. Garnish with coriander leaves.
. Now enjoy the souvery and spicy rasam with rice. This goes well with moor molaga ( curd chillie ) and papad at the side. This is easy to make and yummy to taste…
Lemon juice may vary according to the size of the lemon .
Do not boil Dal too much , as the lemon juice is added to that, boiling May change the taste of rasam. Just remove when the bubbles raise.