Jain Rasam with Lemon and Coriander recipe

2015-07-20
Jain Rasam with Lemon and Coriander recipeJain Rasam with Lemon and Coriander recipeJain Rasam with Lemon and Coriander recipe
  • Yield : 1/2 Litre
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Today I would like to present Jain Rasam with Lemon and Coriander recipe – step by step.

Rasam is a spicy and tangy South Indian soup, traditionally prepared using tamarind juice with the addition of tomato, chili pepper, cumin and other spices as seasonings.

Jain Rasam is made with lemon and coriander – without tamarind, onion or garlic as in the traditional South Indian method.

It is warming, comforting and soothing especially if you have a sore throat and cold.

Try it and do let us know your feedback!

Ingredients

  • ¼ cup tuvar dal/pigeon pea lentils
  • pinch of turmeric powder
  • 1 cup water for pressure cooking
  • ⅓ cup chopped coriander/cilantro
  • 2 tsp cumin seeds
  • ½ tsp black pepper
  • 1 or 2 green chilies, chopped
  • Dried Ginger 1 tbsp (or 1 inch normal Ginger for non-Jains)
  • 1 tbsp cold processed sesame oil or any oil
  • ½ tsp mustard seeds
  • 12 to 15 curry leaves
  • 1 to 2 dry red chilies
  • a pinch of asafoetida/hing
  • ¼ tsp turmeric powder
  • water as required
  • 3 tbsp lemon juice
  • few coriander leaves for garnishing
  • salt as required

Method

Step 1

Rinse and add ¼ cup pigeon pea lentils (tuvar dal) in a pressure cooker with a pinch of turmeric powder.

Step 2

Add ¾ to 1 cup water and pressure cook for 9 whistles or till the dal has softened.

Step 3

When the pressure settles down on its own, check the dal and mash with a spoon (it should be mash-able). Keep the dal aside for now.

Step 4

In a small mixer, take ⅓ cup chopped coriander, 2 tsp cumin seeds, ½ tsp black pepper, 1 or 2 green chilies (chopped), ½ tbsp dried ginger (or fresh ginger chopped).

Step 5

Without adding water, grind to a coarse paste and keep aside.

Step 6

In a pan, heat 1 tbsp sesame oil or olive oil (for vegans) and add ½ tsp mustard seeds. Saute till the mustard seeds 'pop'.

Step 7

Then add 12 to 15 curry leaves and 1 to 2 dry red chilies. saute again till the red chilies darken a bit.

Step 8

Now add the ground coarse paste in this pan along with a pinch of asafoetida/hing and ¼ tsp turmeric powder. Stir well.

Step 9

Now add the cooked dal and 1 to 2 cups water. Stir well

Step 10

Season with salt and stir again.

Step 11

On a low to medium flame simmer the rasam for 5 minutes.

Step 12

Switch off the flame. wait for 1 minute (important) and then add 3 tbsp lemon juice. You can add more or less as per your taste.

Step 13

Instead of lemon you can also add mango powder (optional)

 

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