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Lime Juice rasam - Nimbehannu Saaru

Ingredients:

1. Toor Dhal/Bengal gram dhal - 1
2. Rasam powder/Saaru pudi (Optional) – ½ Tbsp
3. Lime - 1
4. Slit Green Chilies – 4
5. Red chili - 1
6. Grated ginger – ½ -1 Tbsp
7. Mustard seeds for seasoning
8. Jaggery/gur – ½ tbsp
9. Salt to taste
10. Jeera powder – 1 tbsp
11. Pepper powder -1/2 tbsp
12. Ghee – 1.5 tbsp
13. Hing – A ping
14. Karipatta/Curry leaves – 8-10 leaves
15. Cliantro/Kotombri - handful

Method

• Cook toor dhal 3-4 cups of water in a pressure cooker and keep aside.
• In a pot/vessel which you are going to prepare the rasam, add ½ tbsp ghee. Add the green chilies, red chilies and grated ginger and fry for a few seconds until the raw smell goes away.
• Filter the water from the cooked toor dhal and add it to the seasoning
• Add Jeera powder, pepper powder Karipatta leaves, salt, and turmeric to this and boil it for 2 minutes.
• Then add rasam/saaru powder and jaggery. Boil it for 3-5 more minutes until the rasam froths up.
• Add the juice of 1 lime/lemon to the saaru and boil for another minute and keep aside
• In a 1/2tbsp of ghee add the mustard seeds and let it sputter. Add a pinch of hing.
• Add this seasoning on top of the saaru/rasam . Finally add the chopped Cilantro