Here is how Lemon Ginger Rasam may help you in weight reduction
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Before you jump to Lemon Ginger Rasam recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Advantageous For Your Health.
In this day and age of individuals are trying to live a healthier life and you are going to see that the use of coconut oil will help you accomplish this. Unlike other products you are able to purchase currently available this item is going to have a wide variety of health benefits for your body. You need to also be aware that coconut oil isn’t just something you are able to use inside your body to be healthy but also something you can use externally. If you are wondering what some of these benefits are you ought to be happy to realize that we’re going to be explaining to you in this post what a few of these benefits may be.
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We hope you got benefit from reading it, now let’s go back to lemon ginger rasam recipe. You can have lemon ginger rasam using 16 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Lemon Ginger Rasam:
- Prepare 1/4 cup pink masoor dal
- Provide 2 cup water
- Use 1 pinch turmeric powder
- Provide 1 and 1/2 inch ginger,grated
- Get 1 tomato, chopped
- Get 1 lemon
- You need Salt as required
- Get 1 handful green coriander
- Use 1 spring curry leaves
- Provide 3 green chillies, chopped
- Use 2 dry red chillies
- You need 4-5 black peppercorn
- Provide 1/2 tsp cumin seeds
- Prepare 1 tsp mustard seeds
- Take 2 pinch asafodtida (hing)
- Prepare 1 tbsp desi ghee
Steps to make Lemon Ginger Rasam:
- Soak dal for 30 minutes. Take soaked dal,2 cups of water, salt and turmeric. Pressure cook for 3 whistles. Let the steam release naturally. Mash the boiled dal.
- Increase water content of cooked dal. Add chopped ginger, 2 tbsp green coriander, chopped chilli, chopped tomatoes,3-4 curry leaves. Mix well allowed to boil for 10 minutes/ till tomatoes softened.
- Heat ghee in a kadhai. Add mustard seeds, red chillies, rest of curry leaves and asafoetida. Allow the mustard seeds to splutter and saute further for a minute on low flame.
- Crush cumin seeds and peppercorn and add to mustard seed mixture. Saute for 2 minutes on low flame.
- When the aroma come, add dal mixture.Mix well and allow to boil. Switch off the flame and add juice lemon. Mix well. Serve hot the immunity boosts lemon-ginger rasam and enjoy. - Thanks - **Adjust salt and water as per preference.
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