14 December 2012,01:01 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Grind together the ginger and green chillies. Set aside.
  • Powder the cumin seeds and peppercorns. Set aside.
  • Add 220 ml of water to the cooked dhal, salt, turmeric powder, ginger-chilli paste and quartered tomatoes and bring to the boil on low heat.
  • Heat the ghee and add all the ingredients for the tempering.
  • Sprinkle in the pepper-cumin seed powder. When the mustard seeds splutter, add to the rasam. Turn off the heat.
  • Mix in the lime or lemon juice. Garnish with chopped coriander leaves.
  • Serve hot with rice.


  • 30 grams red gram dhal, cooked
  • ½ teaspoon turmeric powder
  • 2 tomatoes, quartered
  • 1" piece ginger, scraped and shredded
  • 4 green chillies
  • ½ teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • Juice of 1 lime or lemon
  • Salt to taste
  • A small bunch of coriander leaves, chopped fine for garnishing


  • 1 teaspoon ghee
  • 1 teaspoon mustard seeds
  • ½ teaspoon asafetida powder
  • 1 dry red chilli, halved
  • A few curry leaves

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