10 June, 2017
NIMBE HANNINA SAARU/LEMON RASAM
You can also call it as Lemon lentil soup…. ! During lemon season and summer season lemon saaru/rasam is made very often in almost all the south Indian house hold and that specially in our Brahmins community. It is eaten with hot steaming rice with one or two accompaniments like…Palya or Usli or Kosambari. There are plenty of health benefits of using lemon in our diet. Since the lemon is used for that sourness in the saaru/rasam, no need to use tamarind. The method followed is very easy and it is definitely a less time consuming saaru/rasam recipe (though recipe of any kind of saaru is always quicker one)
Please click here for some more rasam recipes mint saaru , carrot saaru , spinach saaru , menthya saaru , Potato saaru , pineapple saaru , watermelon saaru
Some more lemon recipes crushed corn lemon rice , Lemon-ginger-chilli pickle , nimbe gojju , nimbe panaka , Lemon pickle
Ingredients :
- Pigeon pea/toor dal/togari bele – 1 cup
- Water – 8 cups
- Green chilli – 4 nos., (adjust)
- Lemon juice – 1/4 cup
- Grated fresh coconut – 2 tbsp (optional)
- Salt to taste
other ingredients :
- Ghee – 1 tbsp
- Mustard seeds -1/3 tsp
- Cumin seeds – 1&1/2 tsp
- Black pepper powder – 1/4 tsp
- Curry leaves – 1 tbsp
- Hing – 1/4 tsp
- Coriander leaves – 1 tbsp
- Fenugreek powder – 1/2 tbsp (I use this much, but you can adjust)
- Turmeric powder – 1/2 tsp
PROCEDURE :
- Wash and cook pigeon pea with 4 cups of water, then slightly mash it
- Now add in remaining 4 cups of water, slit green chilli, salt and allow it to boil
- Mean while prepare tempering using all the ingredients under the heading ‘ other ingredients ‘, (don’t burn)
- Now pour this prepared tempering over the boiling lentil-water mixture
- Add in coconut now if you are using it
- Add in lemon juice, and turn off the flame, remove from the stove
- Serve with hot steaming rice or as a soup
You can turn this saaru into carrot-lemon saaru, for that – you just need to add in 1/2 cup of carrot paste (grind the chopped carrot in the mixie using little water into a fine paste) above at the first step ie just before adding slit green chili and salt to the water, then proceed with the same procedure.
