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Lemon Rasam Soup

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


  • 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


  • 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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