Deepak Pandey Bronze Director Kanpur 9 F R OM T H E K I T C H E N O F INGREDIENTS: FOR LEMON RASAM: • 1 tomato, chopped • 2 inch ginger, finely chopped • 3 chillies, finely chopped • A few curry leaves • 2 tbsp coriander, finely chopped • ½ tsp turmeric • 1 tsp salt • 5 cups water • 1½ cup toor dal • 2 tbsp coconut, grated • 2 tbsp coriander, finely chopped • 2 tbsp lemon juice FOR TEMPERING: • 3 tsp LITE HOUSE Rice Bran Oil • 1 tsp cumin • 1 dried red chilli, broken • A few curry leaves • A pinch of hing Lemon Rasam Prepared by Deepak Pandey METHOD: • In a large kadai, take tomato, ginger, chillies, a few curry leaves and coriander. • Also add turmeric, salt and 5 cups water. • Mix well, then cover and boil for 15 minutes, till the tomato is soft and all the flavours are in the water. • Add toor dal and bring the whole thing to a boil. • Prepare the tempering by heating LITE HOUSE Rice Bran Oil. • Splutter cumin, dried red chilli, a few curry leaves and a pinch of hing. • Pour the tempering over the rasam. • Also add coconut, coriander and lemon juice. Mix well. • Finally, enjoy lemon rasam with steamed rice or you can drink it as a soup.