Kattu saaru / Kattina Saaru /Lemon rasam

Kattu Saaru / Lemon rasam is an easy to prepare rasam made using split pigeon peas / Tuvar dal and does not involve the usage of rasam powder.I like to make this rasam of thin consistency. This ginger- lemon infused rasam is perfect for a cold rainy day.

INGREDIENTS:

• Tuval dal or Split pigeon peas : 1/2 cup
• Turmeric powder : 1/4 tsp + 1/4 tsp
• Tomato : 1/2 cup chopped
• Ginger : 2 tbsp grated
• Green chillies : 4
• Jaggery (powdered) : 2 tbsp (Adjust according to taste)
• Asafoetida: 1/4 tsp
• Lemon juice: 2 tbsp
• Salt as per taste
• Oil : 1 tsp
• Cilantro : 2 tbsp chopped

For the tempering:

• Ghee or Clarified butter : 1 tbsp 
• Cumin seeds : 1/2 tsp 
• Dry red chilli : 1 
• Curry leaves : 5-6

PROCEDURE:

• Wash the split pigeon peas, add 1 1/2 cups water, 1 tsp oil and 1/4 tsp turmeric to them and pressure cook them . Once done, mash them until smooth.

• Heat 3 cups of water. Add tomatoes. ginger ,chillies and jaggery to it and cook until tomatoes are cooked. 

• Add the mashed dal and turmeric powder and mix well.
• Add salt

• Lastly, add chopped cilantro, asafoetida and lemon juice . Simmer for 5 minutes and turn off the heat.

• To prepare the tempering, heat ghee/clarified butter. When hot, add cumin seeds, red chillies and curry leaves. When the seeds start to splutter, turn off the heat and pour this tempering over the hot rasam.

• Serve piping hot rasam with steamed rice.