How to make Elimachi Rasam -
Rasam with predominant flavour of lemon.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Split Pigeon Pea, Lemon Juice (नींबु का रस)
Cuisine : Tamil Nadu, Karnataka
Course : Main Course Vegetarian
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For more recipes related to Elimachi Rasam checkout Dhansak, Mangalorean Toi, Dal Capsicum Sabzi, Jain Dal Dhokli . You can also find more Main Course Vegetarian recipes like Sambariya Kacha Kolar Dalna Bhaingan Bhatinda Dudhi Ja Kofta
Elimachi Rasam Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Elimachi Rasam Recipe
Split Pigeon Pea 2 tablespoons
Lemon Juice grated 1/4 teaspoon
Tomato chopped 1 medium
Split pigeon pea (toor dal/arhar dal) 1/2 cup
Cumin seeds 1 teaspoon
Black peppercorns 1/2 teaspoon
Ginger finely chopped 1 inch piece
Turmeric powder 1/2 teaspoon
Salt to taste
Ghee 1 tablespoon
Mustard seeds 1/2 teaspoon
Dried red chillies 2
Curry leaves 4-6
Green chillies 2
Asafoetida a pinch
coriander leaves chopped 1 tablespoon
Method
Step 1
Pressure-cook the split pigeon pea with 2 cups water till 3 whistles are given out.
Step 2
Open the lid when pressure reduces, strain and keep dal water aside.
Step 3
Mash the cooked dal. Crush cumin seeds, black peppercorns and ginger lightly and keep aside.
Step 4
Heat the dal water in a deep non-stick pan with tomato and crushed masala.
Step 5
Bring it to a boil, reduce heat and simmer for 5-8 minutes.
Step 6
Add mashed dal, turmeric powder and salt and continue to simmer for 3-4 minutes more.
Step 7
Add lemon juice and the rind and mix well.
Step 8
Heat ghee in a small non-stick pan, add mustard seeds and when they splutter, add dried red chillies, curry leaves, green chillies and asafoetida.
Step 9
Pour tadka into the rasam and cover immediately to trap the aroma.
Step 10
Garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 619 Kcal
Carbohydrates : 80.5 gm
Protein : 30.8 gm
Fat : 19.3 gm
Other : Fiber- 16.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
