Monday, August 1, 2011

Moong Dal - Lemon Rasam.

Lemon Rasam is spicy liquid gravy. It taste savoury aromatic and yummy. 




Lemon Rasam is done normally when you have some problem with digestion or when do not feel hungry because of fever.
Lemon Rasam can be served as soup or you can have them with plain rice. This Lemon Rasam is very easy to prepare, healthy to have and simple ingredients to use.When you are really tired, a glass of rasam refreshes you and provides and boost energy. I have added moong dal because moong dal helps the rasam to be bit thick and it provides and boost energy.
Let us see some benefits of having " Lemon " in our diet.
Lemon helps in treating fever, obesity, respiratory disorders, cholera and high blood pressure. It also helps to treat indigestion and constipation problems.  Lemon helps in strengthening our immune system, cleanse our stomach and it is a good blood purifier. Lemon contains potassium and it helps to control blood pressure, dizziness and nausea and provides calms down both mind and body. It also helps to reduce mental stress and depression. Lemon has natural antiseptic properties and good skin care qualities. It cure skin related problems. It helps to reduce the pain of sunburns and remove the wrinkles and black heads. It has a rice source of many vitamins and minerals like, Vitamin C, Vitamin B6, Vitamin A, Vitamin E, folate and minerals like calcium, copper, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe now:





Things Needed :

To Cook :
Moong Dal : 2 Tablespoons
To Add : 
Lemons : 1
Green Chiily :3 to 4
Coriander Leaves : 2 Table spoons .( Cut it into small pieces).
Salt : As Required
Roasted spice powder :
Water : 2 to cups
Jaggery : 1 Teaspoon (Optional)
To Season :
Ghee : 1 Teaspoon
Mustard seeds : 1/3 Teaspoon
Jeera: 1 Teaspoon
Ingh ( Asfoetida ). A pinch.
Curry leaves : 8 to 10 Leaves.
To Dry roast :
Pepper : 6 to 8 pods
Jeera /Cumin seeds : 1 Teaspoon
Ingh/Asafoetida : A little


Method :

1. Wash and cook moong dal till soft.

2. Keep a pan on the fire and add a spoon of ghee
3. Add mustard seeds and jeera. Let it splutter
4. Add curry leaves and ingh. Add cooked dal and water.
5. Add salt and turmeric powder.

6. Let it boil nicely.
7. Dry roast 1/2 Teaspoon of jeera and pepper pods. ( 5 to 6 ) and dry grind once it is cooled.

8. Add jaggery and powdered spice mixture. Mix it well and let it boil for 2 to 3 minutes.


9. Put off the fire and add lemon extract. ( 1 full lemon juice).

10. Shift the lemon rasam to a serving dish and add coriander leaves and serve.

Note :

Boil Moong dal nicely. So it can be smashed well. Adding more chilly is optional. Adding tamarind instead of Lemon is optional. Adding a little bit jaggery is optional. (1 Tablespoon). This Lemon Rasam can be served as soup too.
Time : 20 Minutes.
Serves : 2 to 3.

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