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5 from 14 votes

Lemon Rasam

This coriander lemon rasam is a spicy, tangy rasam made with lemon juice and coriander leaves.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: main course
Cuisine: south indian
Servings: 3 to 4
Author: Dassana Amit


For cooking lentils

  • ¼ cup Pigeon pea lentils (tuvar dal or arhar dal)
  • 1 pinch Turmeric powder
  • ¾ to 1 cup Water for pressure cooking

To be ground coarsely

  • cup Chopped coriander leaves (cilantro leaves)
  • 2 teaspoon Cumin seeds
  • ½ teaspoon Black pepper
  • 1 or 2 Green chilies, Chopped
  • ½ inch Ginger, Roughly chopped
  • 4 to 5 Garlic cloves, Roughly chopped

Tempering and making lemon rasam

  • 1 tablespoon Cold processed sesame oil Or any oil
  • ½ teaspoon Mustard seeds
  • 12 to 15 Curry leaves
  • 1 to 2 Dry red chilies
  • 1 pinch Asafoetida (hing)
  • ¼ teaspoon Turmeric powder
  • 1 to 1.5 cups Water, Add water as required
  • 2.5 to 3 tablespoon Lemon juice, Add lemon juice as per taste
  • Salt as required
  • Some coriander leaves for garnishing


cooking dal

  • Rinse and then add 1/4 cup tuvar dal or pigeon pea lentils in a pressure cooker along with a pinch of turmeric powder.
  • Add 3/4 to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well.
  • When the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. Keep the dal aside.

making lemon rasam

  • In a small grinder or chutney grinder, take 1/3 cup chopped coriander, 2 tsp cumin seeds, 1/2 tsp black pepper, 1 or 2 green chilies (chopped), 1/2 inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).
  • Without adding water grind to a coarse paste. Keep aside.
  • In a pan or pot, heat 1 tbsp sesame oil or any oil and add 1/2 tsp mustard seeds. Saute till the mustard seeds start crackling.
  • Then add 12 to 15 curry leaves and 1 to 2 dry red chilies. Saute till the red chilies change their color and darken a bit. Don't burn them.
  • Now add the ground coarse paste along with a pinch of asafoetida/hing and 1/4 tsp turmeric powder. Stir very well.
  • Add the cooked dal and add 1 to 1.5 cups water. Stir well.
  • Season with salt and again stir.
  • On a low to medium flame simmer the rasam for 5 to 6 minutes.
  • Switch off the flame. Wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. 
  • You can add more or less as required and as per your taste. Instead of lemon you can also add lime juice. stir very well.
  • Garnish with some coriander leaves & serve lemon rasam with steamed rice.