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Lemon Rasam Soup

Lemon Rasam Soup

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

Ingredients

  • 5 tablespoons cooked thuar dhal (red gram dhal)
  • Juice from 1 big lemon or 2 small lemons
  • 2 1/2 cups water
  • Pinch of powdered asafoetida (see note)
  • 1-2 green chillies, slit lengthwise
  • 1 teaspoon mustard seeds
  • Salt and sugar to taste
  • Spice Mix
  • 1 teaspoon cumin seeds
  • ¾ teaspoon black pepper
  • Pinch of turmeric powder
  • 1 1/2 tablespoons chopped coriander
  • 1 1/2 tablespoons curry leaves
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Method

  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.
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Notes & Tips

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