Lemon Recipe

This vibrant dish transforms simple pantry staples into a deeply aromatic and tangy meal. The star is a freshly ground spice blend, featuring dry-roasted coriander, mustard seeds, and chilies, which infuses the broth with warmth and complexity. Balanced by the bright acidity of fresh lemon juice and the earthy depth of simmered lentils, it offers a perfect harmony of flavors. It is light yet satisfying, making it an ideal weeknight dinner or a comforting remedy on rainy days. Easy to prepare with minimal fuss, this recipe delivers restaurant-quality flavor using ingredients you likely already have on hand.

Cooking Method: Frying, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 940.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant dish transforms simple pantry staples into a deeply aromatic and tangy meal. The star is a freshly ground spice blend, featuring dry-roasted coriander, mustard seeds, and chilies, which infuses the broth with warmth and complexity. Balanced by the bright acidity of fresh lemon juice and the earthy depth of simmered lentils, it offers a perfect harmony of flavors. It is light yet satisfying, making it an ideal weeknight dinner or a comforting remedy on rainy days. Easy to prepare with minimal fuss, this recipe delivers restaurant-quality flavor using ingredients you likely already have on hand.

Ingredients

1 teaspoon Salt
1 teaspoon Coriander seeds
1 teaspoon Black peppercorns
1 teaspoon Black mustard seeds
3 Dried chilies, broken into pieces
10 Curry leaves
1 cup Lentils (such as Toor or Moong)
1/2 cup Lemon juice (freshly squeezed)
1/2 teaspoon Cumin seeds
1/2 teaspoon Fenugreek seeds
1 pinch Asafoetida powder
1 cup Freshly chopped coriander leaves (cilantro)
4 cups Water

Directions

1
Rinse the lentils thoroughly under cold water until the water runs clear.
2
In a pressure cooker or heavy-bottomed pot, combine the washed lentils and 4 cups of water.
3
Cook the lentils for 30 to 40 minutes, or until they are soft and begin to disintegrate.
4
Meanwhile, in a non-stick wok or skillet over low heat, add the coriander seeds, black peppercorns, black mustard seeds, cumin seeds, fenugreek seeds, and broken dried chilies.
5
Dry-roast the spices for 2 to 3 minutes, stirring continuously until they become fragrant and the chilies are crisp. Be careful not to burn them.
6
Remove the pan from heat and allow the roasted spices to cool completely.
7
Once cooled, grind the roasted spices into a fine powder using a blender, spice grinder, or mortar and pestle.
8
Add the asafoetida powder to the ground spice mix and blend briefly to combine. This is your homemade Rasam Masala.
9
Strain the cooked lentils, reserving the cooking liquid. Mash or puree the lentils with a ladle or blender until smooth.
10
Return the pureed lentils to the pot along with the reserved liquid. Bring to a gentle simmer.
11
Stir in the homemade Rasam Masala, salt, and curry leaves. Simmer for 5 minutes to meld the flavors.
12
Remove from heat and let the mixture cool slightly.
13
Stir in the fresh lemon juice and chopped coriander leaves just before serving to preserve the bright citrus flavor.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 940.0kcal

% Daily Value *
Total Fat 20.8g32%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 4930.0mg206%
Total Carbohydrate 218.2g73%
Dietary Fiber 70.5g282%
Sugars 1.0g
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover rasam in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day. Reheat gently; avoid boiling after adding lemon juice to prevent bitterness.

For a smoother texture, blend the entire soup after cooking. You can also add a teaspoon of ghee or oil with mustard seeds tempered at the end for added richness.

Ensure the roasted spices are completely cool before grinding to prevent condensation in the grinder, which can make the powder clumpy.

Keywords: rasam, masala, lentils, spice blend, dry roast, lemon, mustard seeds, coriander, dried chilies, curry leaves, vegan, spicy, broth, comfort food, weeknight dinner, homemade spice, citrus, aromatic, plant-based

Read it online: https://www.chefs-mate.com/recipe/lemon-recipe-58/