These form the soups for the soul and a favorite with the family.
Lime Rasam
Rasams are soups / broths in a Tamil home. They form the second course of a meal. They can be served mixed with steaming hot rice or had as a soup.
Tasty Tips: You may add a few pieces of ginger while boiling the water with the spices. It gives an added aroma and is highly healthy. This is a second course main dish and is served with a green vegetable on the side. Tambram food rocks!
Servings 5
Prep Time 30mins
Cook Time 5mins
Ingredients
Broth
1/4cuppigeon peas / thuvar dal
2mediumtomatoes (quartered)
2wholegreen chillis
1tbslime juice / lemon juice
1/2tspturmeric powder
1/4tspasafetida / hing powder
1/2tspsalt
Seasoning
1/4tspmustard seeds
1tspoil or ghee
Instructions
Slit the green chillis and soak the dal for 30 minutes in hot water, adding a little of turmeric powder to it.
Cook it to a mushy softness and keep aside.
Heat oil in a pan and pop the mustard.
To this, add 2 cups of water and boil.
Add chopped tomatoes, popped mustard seeds, green chillis, turmeric powder, asafetida powder and salt.
Cover and simmer over a medium heat for five minutes or until the tomatoes are tender but remain whole.
Add the cooked lentil and 1½ cups of water and simmer for three minutes on a medium flame.