Lemon Juice Recipe - Lemon Saaru Recipe

Step 1: To begin making Lemon Recipe - Nimbe Saaru, first pressure cook toor dal along with turmeric and 2 cups of water for 3 whistles or until cooked

Step 2: Allow the pressure to release naturally

Step 3: Once the dal is cooked, whisk it well until dal is smooth and keep aside

Step 4: Into a pressure cooker, add the chopped tomatoes, slit green chilli, ginger, coriander powder, cumin powder, turmeric powder, black pepper powder, salt, 2 cups of water and pressure cook for 1 whistle and turn off the heat

Step 5: Allow the pressure to release naturally

Step 6: Add the cooked dal, to the cooked tomato rasam, squeeze the lemon juice and stir in the coriander leaves

Step 7: Check the salt and spices and adjust to taste

Step 8: In a tadka pan over medium heat, add 1 tablespoon ghee

Step 9: Once the oil is heated up, add the mustard seeds, cumin seeds and allow it to crackle

Step 10: Add the asafoetida powder and curry leaves, stir it in and turn off the heat

Step 11: Pour this tempering over the cooked Lemon Rasam and bring the rasam to a brisk boil

Step 12: Boil for 2 to 3 minutes until you see the rasam frothing on the top

Step 13: Adjust the consistency of the Lemon Rasam, by adding extra water if required

Step 14: Check the salt and spices and lemon taste and adjust accordingly

Step 15: Once done, turn off the heat, transfer the Lemon Rasam to a serving bowl and serve hot

Step 16: Serve the Lemon Rasam along with hot steamed rice and a poriyal like Carrot and Beans Poriyal, Potato Roast and Beetroot Curry/Poriyal to make a sumptuous weeknight dinner or lunch