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“A spicy lemony soup from South India. Drink it plain, or pour over rice. Also good combined with yogurt. You can substitute 2 lemons or 2 limes instead of one of each. Prep time listed assumes you have some pre-cooked dal handy in the freezer or fridge.”
READY IN:
17mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring to a boil the water, tomato, salt, asafoetida, and chili.
  2. Add the dal and simmer until everything is soft.
  3. Add the rasam powder and simmer for 2 minutes.
  4. In a small pan heat the oil. Add mustard seeds and heat on high until they pop.
  5. Add cooked mustard seeds and curry leaves to the soup.
  6. Garnish with corriander leaves if desired.

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