Lemon Rasam
Prep time
Cook time
Total time
This delicious Garlic Rasam or Poondu Rasam will leave you asking for more.
Recipe type: Rasam
Cuisine: Indian
Serves: 4-6
  • ¼ cup split peas cooked with enough water so you have about 2 cups of liquid remaining after cooking
  • 1 tbsp rasam powder
  • 2 green chillies, sliced
  • 1 sprig curry leaves
  • 8 cloves garlic, thinly sliced
  • 1 large tomato, diced
  • Juice of ½ lemon
  • 1 tsp canola or other vegetable oil
  • 1 tsp mustard seeds
  • A pinch of asafetida (hing)
  • 2 tbsp cilantro, chopped, for garnish
  1. Heat the oil in a saucepan.
  2. Add the hing and mustard seeds.
  3. When the mustard sputters, add the garlic.
  4. Stir the garlic around for a minute or until it turns a light golden-brown. Do not allow it to get too dark as it will turn bitter.
  5. Add curry leaves, green chillies, and tomato.
  6. Cook until the tomato begins to break down.
  7. Add the rasam powder and cook for a minute.
  8. Add the lentils and the cooking liquid.
  9. Add salt and allow the rasam to come to a boil.
  10. Lower the heat and simmer on a low flame about 10 minutes.
  11. Add the lemon juice.
  12. Check salt and turn off heat. Garnish with cilantro.
  13. Serve hot with rice or just by itself, like a soup.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/screaming-hot-garlic-and-lemon-rasam/