INGREDIENTS
Lemon Rasam
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 50 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Water - 200 milliliters
Split bengal gram - 2 tablespoons
Split pigeon peas - 2 tablespoons
Coriander seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Black peppercorns - 1 teaspoon
Cumin seeds - 1 teaspoon
Kashmiri red chili - 2
Curry leaves - 10 - 12
Tomato - 100 grams
Ginger - 1 tablespoon
Green chili - 4
Curry leaves - 5
Turmeric - 1/4 teaspoon
Prepared blended masala - 1 tablespoon
Water - 1 litre
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
Lemon juice - 2 tablespoons
Ghee - 1 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Dry red chili - 1
Curry leaves - 5
Asafoetida - 1/4 teaspoon