A mild, tangy, and aromatic rasam made with fresh lemon juice, tempered spices, and simple ingredients. Light, soothing, and full of flavor!
🧂 Ingredients
For Rasam:
¼ cup toor dal (pigeon peas)
2 cups water (for boiling dal)
1 small tomato, chopped
1 green chili (slit)
1½ to 2 cups water (for rasam consistency)
Salt to taste
2 tbsp lemon juice (freshly squeezed, adjust to taste)
Fresh coriander leaves (for garnish)
For Rasam Spice Mix:
1 tsp black peppercorns
1 tsp cumin seeds
2–3 garlic cloves
4–5 curry leaves
Pound coarsely in a mortar-pestle or crush together.
Or use 1 tbsp Welza Lemon Rasam Masala for ease.
For Tempering:
1 tsp ghee or oil
½ tsp mustard seeds
A pinch of hing (asafoetida)
A few curry leaves
1 dried red chili (broken)
👩🍳 Instructions
1. Cook the Dal
Rinse toor dal and pressure cook with 2 cups water until soft and mushy.
Mash the dal and set aside.
2. Prepare Rasam
In a pot, add mashed dal, chopped tomato, green chili, salt, and 1½–2 cups water.
Bring to a gentle boil for about 6–7 minutes until tomatoes soften.
Add the crushed spice mix (or Welza Lemon Rasam Masala) and simmer for another 2–3 minutes.
Important: Do not add lemon juice while boiling. It will turn bitter.
3. Tempering
Heat ghee in a small pan.
Add mustard seeds. Once they splutter, add hing, dried red chili, and curry leaves.
Pour this tempering over the rasam.
4. Add Lemon Juice
Turn off the heat. Let the rasam cool for 2–3 minutes.
Then add fresh lemon juice and mix well.
5. Garnish & Serve
Garnish with fresh coriander leaves.
Serve hot with steamed rice, papad, or sip it warm like a soup.
💡 Tips:
Always add lemon juice after turning off the flame to preserve its freshness and prevent bitterness.
Adjust the pepper and lemon levels based on your spice/tang preference.
For a richer version, use a bit of ghee-fried garlic in the tempering.
🌿 Light, Tangy, and Soulful
Welza Lemon Rasam Masala — Quick Flavor Without Compromise
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🍲 Classic Rasam Recipe