Lemon Ginger Rasam Recipe | Inji Elumichai Rasam скачать в хорошем качестве

Lemon Ginger Rasam Recipe | Inji Elumichai Rasam

Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don't add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam. Quick and easy rasam and can be served with any stir-fry vegetable. Recipe - Detailed Recipe for Lemon Ginger Rasam - http://bit.ly/3a6Rd9B Liked this Video ? Click this link to subscribe to get Similar other videos - https://bit.ly/2KHjeZ0 WEBSITE: https://www.subbuskitchen.com FACEBOOK -  / subbuskitchen   YOUTUBE: ​    / subbuskitchenpage   INSTAGRAM -   / subbuskitchen   PINTEREST - https://www.pinterest.co.uk/subbalaks... INGREDIENTS ¼ cup Toor Dal (Pigeon pea) 1 nos Tomato big 5 nos Green Chili adjust to your spice level 1 inch Ginger 1 nos Lemon big ¼ tsp Turmeric Powder 3 cups Water 1½ tsp Salt adjust to your taste 2 tbsp Coriander Leaves finelly chopped TEMPERING 1 tbsp Ghee (Clarified butter) 1 tsp Mustard seeds 1 sprig Curry leaves INSTRUCTIONS PREPARATION Wash the Toor Dal in a vessal. Wash and chop the tomatoes into medium size pieces Slit the green chilies. Roughly crush the Ginger and keep it aside. COOKING DAL Take the dal. Add a pinch of turmeric and 1 cup of water. Pressure cook the dal for 4-5 whistles or till it gets mushy. Once the dal is cooked, take out the dal, strain the excess water and we will use the paruppu water later. Mash the cooked dal with back of a ladle. Set this dal aside. TEMPERING Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then, add curry leaves and give a mix. Add slit green chili, crushed ginger and roughly chopped tomatoes. Sauté for a min. MAKING RASAM Then add 1 cup of water along with pinch of turmeric powder. Allow the tomatoes to cook till its soft. Now add the reserved dal water along with mashed dal. Add 2 cups of water along with salt. Stir well. Keep the flame medium and wait for a frothy layer to form on the top. Switch off the flame GARNISHING Garnish with curry leaves, julienned ginger and freshly chopped coriander leaves. FINISHING LEMON GINGER RASAM Allowt he rasam to cool off for 5 mins. Then squeeze lemon and add the juice to the rasam. Taste the rasam and adjust the quantity of lemon juice. SERVING Relish the delicious Lemon Ginger Rasam with hot steaming rice along with a teaspoon of ghee. Serve with Potato Fry or any stir-fry vegetables.