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“A tangy spicy soup from South India served in a cup or over rice. Nice with yogurt too. This is a family recipe. Timing assumes that your dal is pre-cooked. I always keep some cooked dal in the freezer, ready to use.”
READY IN:
12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil water.
  2. Add dal, tumeric, salt.
  3. Bring to boil again and turn off heat.
  4. Meanwhile, in a small pan, heat oil. When hot, add mustard seeds. Cook until they pop.
  5. Add mustard seeds with oil, ginger, asafoetida and chilis to soup.
  6. When rasam is no longer super hot, add lemon and cilantro.
  7. Stir and serve.

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