Lemon Rasam

The Lemon Rasam is a hybrid between rasam and dal. It’s made in the same way as rasam except that the tangy ingredient used is lemon instead of tamarind. It has a unique flavor of the rasam powder and lemon the combination of which also gives rise to a wonderful aroma. I remember my grandmother ladling out steaming lemon rasam over piping hot rice with a spoon of ghee melting into it. This tastes awesome even with chapatti. You can use either moong dal or tuar/arhar dal for this recipe. I’ve used moong dal in mine.


  • 1 cup moong dal
  • 1 lemon
  • 1 Tomato
  • Salt
  • 1 pinch turmeric powder
  • 2 tsp rasam powder
  • 1 string Coriander  leaves
  • 1 tsp oil
  • 1 tsp mustard seeds


  • Pressure cook the moong dal and keep it aside
  • In a pan, heat some oil and add mustard seeds
  • Once it crackles, add the chopped tomato
  • Take the dal and whip it with a ladle or egg beater for 3 minutes so that it becomes one mass of a liquid
  • Pour the dal into the tomato
  • Add salt, turmeric, rasam powder and bring to a boil
  • Just before taking it off the fire, squeeze the lemon juice into the dal
  • Garnish with coriander leaves and serve hot with rice/chapattis.

Preparation time: 20 minutes

Serves: 2

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