Lunch
Lemon Juice Recipe - Lemon Saaru Recipe Made Simple
If you enjoy Lemon Juice Recipe - Lemon Saaru Recipe Made Simple cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
20 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 1/4 cup Arhar dal (Split Toor Dal) - boiled
- 2 Tomatoes - roughly chopped
- 1 Green Chilli - slit
- 1 inch Ginger - roughly chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Turmeric powder (Haldi) - roughly pounded
- 1 teaspoon Coriander Powder (Dhania) - roughly pounded
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Black pepper powder
- Coriander (Dhania) Leaves - few sprigs
- Salt - to taste
- 1 Lemon - juice extracted
- 1 tablespoon Ghee - or sesame oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
Instructions
1
To begin making Lemon preparation guide - Nimbe Saaru, first pressure make toor dal along with turmeric and 2 cups of aqua for 3 whistles or until cooked.
2
Allow the pressure to release naturally.Once the dal is cooked, beat it well until dal is creamy and keep aside.Into a pressure cooker, toss in the finely sliced tomatoes, slit green chilli, ginger, coriander dusting fragrant element, cumin dusting fragrant element, turmeric dusting fragrant element, black pepper dusting fragrant element, seasoning, 2 cups of aqua and pressure make for 1 whistle and turn off the burning up.
3
Allow the pressure to release naturally.toss in the cooked dal, to the cooked tomato rasam, squeeze the lemon extract and swirl around in the coriander leaves.
4
Check the seasoning and spices and adjust to palate.In a tadka cooking vessel over medium burning up, toss in 1 tablespoon ghee.
5
Once the shortening is heated up, toss in the mustard seeds, cumin seeds and allow it to crackle.
6
toss in the asafoetida dusting fragrant element and curry leaves, swirl around it in and turn off the burning up.empty this tempering over the cooked Lemon Rasam and bring the rasam to a brisk bubble.
7
bubble for 2 to 3 moments until you see the rasam frothing on the top.Adjust the consistency of the Lemon Rasam, by adding extra aqua if required.
8
Check the seasoning and spices and lemon palate and adjust accordingly.Once done, turn off the burning up, transfer the Lemon Rasam to a serving dish and offer burning.offer the Lemon Rasam along with burning steamed rice and a poriyal like Carrot and Beans Poriyal, Potato char and Beetroot Curry/Poriyal to make a sumptuous weeknight dinner or lunch.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
20 minsTotal Time
30 minsMaster Chef
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