Name: Ginger and Lime Rasam recipe by Aparna Prabhu at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/3 cup split pigeon peas/ toor/tuvar dal; 2 tsp freshly grated ginger; 1 tsp peppercorns; 1 tsp cumin seeds; 1 green chili; 1/2 tsp turmeric powder; 1/2 tsp asafetida powder/hing; 3 cups water; Salt to taste; Juice of 2 limes (medium size if large use 1 only)

ABOUT Ginger and Lime Rasam RECIPE

A perfect blend of flavours and the comfort of rasam.

Ingredients Serving: 6

1/3 cup split pigeon peas/ toor/tuvar dal
2 tsp freshly grated ginger
1 tsp peppercorns
1 tsp cumin seeds
1 green chili
1/2 tsp turmeric powder
1/2 tsp asafetida powder/hing
3 cups water
Salt to taste
Juice of 2 limes (medium size if large use 1 only)

Instructions

Wash the dal well and add it to the pressure cooker with 3 cups of water.
Assemble the ginger, pepper, cumin, chili, turmeric and asafoetida and grind to a fine paste in a mixer grinder or a blender (if you have mortar and pestle you can use that too).
Add the ground paste to the dal and pressure cook for 4-5 whistles on medium flame or until done.
Turn off the heat and wait for the pressure to release.
Once the pressure is released mix well with a whisk and add salt and boil for 2 minutes.
Now turn off the stove/flame and put in the lime juice and serve hot with rice or serve it as a soup.

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