Lemon Rasam with Carrot Moong dal salad

Its a wonderful combination of both the Lemon Rasam with Carrot Moong dal salad(or Kosambari) thats how we call it here...I know you might be thinking...What!!! But mind it..this will taste yummy and delicious ...Just try it :) Lemon rasam is the only rasam which doesn't involve, Puli/Tamarind juice. So, easy to make when guests arrive suddenly. And Carrot Moong dal is as much easy as the rasam. No Cooking involved except tempering. Moreover, this has got different colors and you really enjoy eating :)

As you have noticed, i have already had lemon rasam as my early post :Lemon Rasam which involves Moong dal. This time i have changed to traditional toor dal. Its also yummy and got a different taste to it.

Here is the recipe of Lemon Rasam:

Water - 3 cups
Green chillies - 2 (slit in to half)
Tomatoes- 2 (2 small or 1 big) Chopped finely
Asafoetida/Hing/Perungayam - 1/2 tsp
Curry leaves - a few
Turmeric - 1 tsp
Toor dal - 2 big tsps
Sea salt - 1tsp ( usually,instead of normal salt, sea salt/kallu uppu )

Tempering:

Mustard - 1 tsp
Pepper-Jeera powder - 1/2 sp
Coriander leaves

Method:

1) In a small vessel or pathiram, take water,turmeric,tomatoes,curry leaves, Perungayam,green chillies and salt. Let it boil for about 15 -20 mts.
2)WHile that time, cook toor dal in the cooker and mix with the rasam above and wait till you get the boil and switch off the gas immediately.
3) In a small kadai with ghee(ghee only), put the mustard and wait till it splutters, then add Pepper-Jeera powder and garnish with Coriander leaves.

Now, comes the Carrot Moong dal Salad Recipe(Kosambari):-

As I said before, there is nothing to cook, except the tempering.Here's what you need:-

Ingredients:

Carrot - 4 long (grate it and keep it aside)
Moong dal - 1/2 cup (Let ti soak in water for about 1/2 hour and Drain the water after that)
Green chillies- 2
ginger - grated 1tsp
Lemon - 1

Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves and coriander leaves

Method:

1) In a vessel, keep the carrot and moong dal ready mixed with salt
2) In a kadai with ghee or Oil, add mustard and wait till it splutters and then add urad dal, green chillies, ginger.
3) Put those things in the vessel with carrot and moong dal and atlast add lime juice. When adding lime juice make sure it is off the stove. Garnish with curry leaves and coriander leaves.

Traditional Lemon Rasam - Lemony Rasam

"Where is the Mustard? Where is the Toor dal? Where is Daniya?" started my day with lots of questions after arranging things in the kitchen. I have moved to Chicago since my husband's new project over here.
After a long gap, I have resumed back my position in my kitchen. So, Why not prepare some traditional thing at home? I started with Lemon Rasam, which is my husband's favourite as well as my Mom's too. She can prepare it so nice so I try no to imitate her and try my own.

Its so simple and yummy and ofcourse, Easy too. Mostly people do put toor dal in that, but a traditional is use of Moong dal! yes, its Paitham parupu ( Moong Dal).The beauty of this rasam , does not require Tamarind juice at all. So simple and easy,isnt't?


Ingredients:

Water - 3-4 cups
Tomatoes - 1( medium ) or 2 ( small)
Green Chillies - 3-4
Grated Ginger- 1 spn
Turmeric Powder - 1/2 spn
Moong Dal ( Cooked) - 1/2 cup or less than 1/2 cup
Mustard- 1/2 spn
Lemon - 2
Asafoetida - a pinch
Coriander and Curry leaves

Method:

1) In a vessel, Pour Ghee and add Mustard. Wait till it splutters.
2) Then add Green chillies, Ginger and Tomatoes, Turmeric powder and fry for a minute or so.
3) Pour water , salt and let it boil for 10-15mts till the water becomes half the quantity you poured .
4) Switch off the gas and take the cooked moong dal ( Smashed nicely) and add it to the vessel.
5) Lit the gas again till you get the boil and switch off.
6) Atlast, add squeeze the lemon and see for your taste till you get the Lemony taste.

Garnish with coriander,curry leaves and ofcourse, Asafoetida.

NO RASAM PODI , NO TAMARIND JUICE...ISNT'T SIMPLE?

You will surely love it.