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Lemon Rasam Soup

This interesting Indian-inspired soup comes from Greg Vankuyk at Stanley Street Station in East Sydney.



  • 1.

    Mash the dhal to a smooth consistency.

  • 2.

    Coarsely crush the spice mix in a pestle and mortar.

  • 3.

    Add all the ingredients, except the lemon juice, to a pot and bring to the boil. Boil for a few minutes, then remove from the heat and pour in the lemon juice.

  • 4.

    Heat 1 teaspoon of oil in a pan and toss the mustard seeds until fragrant.

  • 5.

    Pour the mustard seeds and asafetida over the soup. Cover with a lid and set aside for 5 minutes.

  • 6.

    Strain the soup and serve.


Note: Asafoetida is also known as devil's dung, stinking gum, asant and food of the gods. Look for it in good spice shops.

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