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Instant Lemon Rasam second method
Instant Lemon Rasam second method

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We hope you got insight from reading it, now let’s go back to instant lemon rasam second method recipe. You can have instant lemon rasam second method using 13 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Instant Lemon Rasam second method:
  1. You need 1 cup boiled and mashed Toor dal(broken pigeon pea)
  2. Take 2 tablespoon dhaniya seeds(coriander seeds)
  3. You need 1 teaspoon jeera(cumin seeds)
  4. Prepare 10-12 peppercorns
  5. You need 1 cup grated coconut(optional)
  6. Provide 1 tablespoon ghee
  7. Use 1/2 Teaspoon rai(mustard seeds)
  8. Get 2 pinches hing(asefetoda)
  9. Take 1 cup curry leaves
  10. Provide to taste Salt
  11. Get 1/2 litre water
  12. Take 1/4 teaspoon haldi(turmeric powder)
  13. Prepare 2 tablespoon lemon juice
Steps to make Instant Lemon Rasam second method:
  1. Boil and mash toor dal.
  2. In a blender, blend dhaniya seeds, jeera seeds and pepper corns.Make a fine powder. If you like add coconut and water to the above powder and blend it. Coconut is optional.
  3. Heat a pan. Add ghee. Then add rai, jeera and hing. Roast for a minute. Then add the Toor dal paste. Cook for a minute. Add water. Let it cook for a minute. Then add blended mixture, salt, turmeric and curry leaves. Let it cook for about 8 to 10 minutes. Switch off the flame.
  4. Add lemon juice to the rasam and serve it (hot) with rice. It can be taken as soup also. Good for winters.

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