10 December 2012,01:56 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Add the tomatoes, ginger and spice powders to the creamy dhal. Adjust seasoning with salt.
  • Pour in 2 cups of water, mix well and simmer for about 5-7 minutes.
  • Stir in the lemon or lime juice.
  • For the tempering, put the oil in a small skillet over medium heat. When the oil is hot but not smoking, add the red chili and cumin seeds.
  • Fry over medium heat, till cumin seeds are golden brown.
  • Pour contents of skillet into the rasam. Mix and serve warm.


  • 75 grams finely chopped tomatoes
  • 2 tablespoon minced fresh ginger
  • 45 grams moong dhal washed, drained and cooked with half of turmeric powder to creamy consistency  
  • ¼ teaspoon asafetida powder
  • 1 teaspoon cumin powder
  • Salt, to taste
  • ½ teaspoon lemon or lime juice


  • 1 dried red chili
  • 1 teaspoon Cooking oil
  • ½ teaspoon cumin seeds

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