Moong Dal - Lemon Rasam.

Lemon Rasam is spicy liquid gravy. It taste savoury aromatic and yummy. 

Lemon Rasam is done normally when you have some problem with digestion or when do not feel hungry because of fever.

Lemon Rasam can be served as soup or you can have them with plain rice. This Lemon Rasam is very easy to prepare, healthy to have and simple ingredients to use.When you are really tired, a glass of rasam refreshes you and provides and boost energy. I have added moong dal because moong dal helps the rasam to be bit thick and it provides and boost energy.
Let us see some benefits of having " Lemon " in our diet.
Lemon helps in treating fever, obesity, respiratory disorders, cholera and high blood pressure. It also helps to treat indigestion and constipation problems.  Lemon helps in strengthening our immune system, cleanse our stomach and it is a good blood purifier. Lemon contains potassium and it helps to control blood pressure, dizziness and nausea and provides calms down both mind and body. It also helps to reduce mental stress and depression. Lemon has natural antiseptic properties and good skin care qualities. It cure skin related problems. It helps to reduce the pain of sunburns and remove the wrinkles and black heads. It has a rice source of many vitamins and minerals like, Vitamin C, Vitamin B6, Vitamin A, Vitamin E, folate and minerals like calcium, copper, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe now:

Things Needed :

To Cook :
Moong Dal : 2 Tablespoons
To Add : 
Lemons : 1
Green Chiily :3 to 4
Coriander Leaves : 2 Table spoons .( Cut it into small pieces).
Salt : As Required
Roasted spice powder :
Water : 2 to cups
Jaggery : 1 Teaspoon (Optional)
To Season :
Ghee : 1 Teaspoon
Mustard seeds : 1/3 Teaspoon
Jeera: 1 Teaspoon
Ingh ( Asfoetida ). A pinch.
Curry leaves : 8 to 10 Leaves.
To Dry roast :
Pepper : 6 to 8 pods
Jeera /Cumin seeds : 1 Teaspoon
Ingh/Asafoetida : A little

Method :

1. Wash and cook moong dal till soft.

2. Keep a pan on the fire and add a spoon of ghee
3. Add mustard seeds and jeera. Let it splutter
4. Add curry leaves and ingh. Add cooked dal and water.
5. Add salt and turmeric powder.

6. Let it boil nicely.
7. Dry roast 1/2 Teaspoon of jeera and pepper pods. ( 5 to 6 ) and dry grind once it is cooled.

8. Add jaggery and powdered spice mixture. Mix it well and let it boil for 2 to 3 minutes.

9. Put off the fire and add lemon extract. ( 1 full lemon juice).

10. Shift the lemon rasam to a serving dish and add coriander leaves and serve.

Note :

Boil Moong dal nicely. So it can be smashed well. Adding more chilly is optional. Adding tamarind instead of Lemon is optional. Adding a little bit jaggery is optional. (1 Tablespoon). This Lemon Rasam can be served as soup too.
Time : 20 Minutes.
Serves : 2 to 3.

Moong Daal and Lemon Rasam

Moong dal Lemon Rasam is a simple Rasam. It is an easy and healthy dish. We can have it as soup, with rice. It taste very good with tangy taste especially when you are sick.
I have used Moond dal, green chilly, lemon and ingh.

Things Needed :

Moong Daal : 1/2 Cup
Green Chilly 3 to 4
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons (cut in to small)
Ginger: 1 Tablespoon( Grated ).
Lemon : 1 ( Medium sized).
Salt : to taste
Ghee : 1 Tablespoon
Mustard Seeds: 1/2 Teaspoon
Urud Daal: 1/2 Teaspoon
Ingh/Asafoetida  : a pinch
Jeera: 1/2 Teaspoon
Turmeric powder: a pinch

Method :

1. Wash Moong Daal and cook with 1 cup of water.

2. Wash and cut green chilly, curry leaves (into small pieces).
3. Wash and cut lemon and keep it aside.
4. Keep a pan on the fire, add ghee and heat. Add mustard seeds and urid dal.
5. Let mustard seeds splutter. Add curry leaves and ingh. Add cooked dal.

6. Mix it well and add required water. Add salt and turmeric powder. Add green chilly.
7. Let it boil nicely. Put off the fire and add lemon extract. ( 1 lemon ). Add cut coriander leaves.
8. Now shift the ready Moong Dal Rasam to a serving bowl.

Note :

Moong dal should be cooked well. Adding more chilly is optional. Use of ghee to season is optional.
Add required water. You can use tamarind instead of lemon juice. Use of more lemon is optional. Adding garlic to Rasam is optional.
Time : 20 Minutes
Serves : 2 to 3..

Toor Dal Rasam ( Udupi Special)

 Udupi Saaru/Rasam is very famous. We kannadigas love to have this tomato saaru with plain rice. 

Ready to serve Toor Dal Rasam

Rasam is cooked using toor dal, tomatoes and spices. Udupi Saaru has special aroma in it. We do use toor dal and it binds the spice and all ingredients nicely and the "Saaru" (that is what we call it). Rasam means the juice of particular content. Here it does mean the aromatic juicy, spicy bit watery content.
Toor dal Rasam of Udupi is very famous and aromatic side dish. Toor Dal, tomato and some spices used to prepare this Rasam. We call this as Saaru ( bit watery ). Having Toor - Tomato Saru with Hot rice and a spoon of ghee makes you happy person. You can also serve this Rasam as a welcome drink or soup.
Udupi Saaru has a special aroma because we have a practice of using the fresh masala. The spices are nicely roasted/fried and then dry ground to get the fresh saaru (rasam) powder. Adding ghee/coconut oil is another step to make the saaru more tasty.
This is purely Udupi style rasam and I have used Ingh/Asafoetida which brought from my home town.
Lets see some benefits of having Toor dal in our diet.
Toor Dal is also referred as lentils or split pigeon peas. Toor dal is an excellent source of carbohydrates. It provides many of the nutrients to our body. Toor dal contain protein, fat, fiber. It contain minerals like calcium, magnesium, potassium.B Vitamins and Iron. It is high in dietary fibre , low in saturated fat and and cholesterol free. It contain folic acid which is necessary for women. (Especially during pregnancy).Here is a recipe of Toor Dal Rasam and I am sure every one in the family will surely love this Rasam.

Things Needed :

Toor Dal : 1/2  Cup
Tomatoes : 2
Tamarind : a small lemon size ( 2 Table spoons of tamarind pulp).
Salt : to Taste
Rasam Powder : 2 Table spoons.
Asafoetida : a pinch
Turmeric powder : a pinch
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Urid dal :  1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 table spoons ( or handful)
For Rasam powder :
Coriander seeds : 2 Table spoons
Jeera : 1/2 Tea spoon
Methi : 1/4 tea spoon
Red chilly : 5 to 6
Curry leaves : 5 to 6

Method : 

1. Wash and cook Toor dal in a pressure cooker and leave it for cooling.
2. Wash and soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.

3. Wash curry and coriander leaves. Wash tomatoes and cut it in to small pieces. ( Dee seed the tomatoes and then cut).
4. Dry roast methi, coriander seeds , red chillies, cumin seeds one by one and add ingh and curry leaves.
5. Dry grind the roasted spices when it is cool and keep it aside.
6. Keep a big pan on the fire and heat. Add boiled toor dal. Smash it nicely and then add.

7. Add tamarind pulp, turmeric powder, cut tomatoes and salt. Let it boil nicely for 2 to 3 minutes. Add 2 cups of water.

8. Now add powdered spice ( rasam powder) and mix it well. Let it boil nicely for 2 to 3 minutes.

9. Keep a small pan on the fire and put oil and heat. Add urid dal and mustard seeds. Let the mustard seeds splutter.
10. Add little ingh and curry leaves and put this splutter to cooked Rasam.

11. Now shift the saaru to a serving bowl. Add coriander leaves.

12. Add a Table spoon of ghee and serve with rice or serve as a soup.

Note : 

Toor dal should be cooked well. Adding little jaggery to rasam is optional. Adding more or less water is optional. You can add coconut oil instead of Ghee.You can also use MTR or Maiyya's Rasam Powder. But remember fresh Home Made Rasam Powder gives a classic touch, means fresh and yummy. I have used home made rasam powder. I have also used 1 Green chilly since it adds to the taste.
Time : 30 Minutes
Serves : 4 to 5.