Lemon Rasam | Nimmakaya Pappu Charu Complete Recipe + Ingredients List

What is Lemon Rasam | Nimmakaya Pappu Charu? – An introduction

Embarking on a culinary journey, every spoonful promises authenticity, and the humble lemon rasam does not disappoint. It’s the South Indian zest in a bowl, a tangy and spicy concootion that not only titillates your taste buds but also comforts your soul, especially during those rainy days or when under the weather. Usually served with rice, it can also stand proud as a soup, carrying the essence of Indian spices in every sip. So, let’s dive into how you can create this magic in your kitchen. Recipe:

Lemon Rasam | Nimmakaya Pappu Charu Ingredients List

• ½ cup toor dal ((split pigeon peas))
• 1½ cups water ( for dal)
• 3 to 4 cups water ((for thin rasam
• use 4))
• 1 large tomato (or 2 small)
• 1 inch ginger ((peeled and chopped))
• 1 green chilli ((slit
• optional))
• 1¼ teaspoon salt ( as needed)
• 1 pinch turmeric
• 2 to 3 teaspoons rasam powder ((adjust to taste
• refer notes for substitute))
• 1 handful coriander leaves (with tender stalks chopped)
• 1 tablespoon ghee ( or oil)
• 1 sprig curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 pinch methi seeds ( (optional))
• 1 dried red chilli (broken)
• 1 pinch hing ((asafetida))
• 1 large lemon ( (adjust as needed))

Lemon Rasam | Nimmakaya Pappu Charu Recipe

• Rinse 1 cup of dal thoroughly until the water runs clear.
• Add the dal into a pressure cooker with 1½ cups of water and cook for 3-4 whistles on medium flame. Upon pressure release, mash the lentils until smooth.
• If using a saucepot, cook the dal on medium heat until tender. Remove any foam that surfaces, adding boiling water as necessary for the desired consistency.
• In an Instant Pot, place the dal on a steam rack and set to cook for 10 minutes, allowing the pressure to release naturally afterwards.
• In a separate pot, combine 4 cups of water, diced tomatoes, 1 teaspoon of turmeric powder, 1 to 2 tablespoons of rasam powder, a slit green chilli (if using), and an inch of crushed ginger. Simmer until the tomatoes disintegrate.
• Stir in the mashed dal and season with salt to taste. Allow the mixture to reach a rolling boil, then stir in freshly chopped coriander leaves.
• For the tadka, heat The OG Oil or ghee in a small tadka pan. Add 1 teaspoon each of mustard and cumin seeds, a pinch of fenugreek (methi) seeds, and two dry red chillies.
• Once the seeds sputter, infuse the tadka with curry leaves and a pinch of asafoetida (hing), then combine with the rasam.
• Lower the heat and let the rasam simmer for about 2 minutes. After slightly cooling, adjust the salt and add freshly squeezed lemon juice to taste.
• Serve the lemon rasam as it is or with freshly cooked rice.

Healthier Version of Lemon Rasam | Nimmakaya Pappu Charu Recipe

• Opt for a low-glycemic index alternative like moong dal to make the dish even healthier.
• To cut down the calorie content, you can use a spray of The OG Oil for the tadka, minimizing the oil used.
• Swap traditional white rice with brown rice for added fiber and nutrients if pairing the rasam as a soup with rice.
• Optionally, add a handful of spinach or kale to incorporate green leafy vegetables, enhancing both nutritional value and color.

Lemon Rasam | Nimmakaya Pappu Charu Recipe Nutritional Facts

Lemon Rasam | Nimmakaya Pappu Charu is a Indian dish with a calorie count of 125 kcal calories per serving. Per serving, it is estimated to have 9 g carbohydrates, 1 g proteins, 10 g fats, 258 mg sodium and 2 g sugar!

In essence, lemon rasam is a testament to simplicity and flavor. It embodies home cooking that warms not just the palate but also the heart. This lemony-spiced broth is versatile and forgiving; go ahead and play with the ingredients, adjusting to your taste. Whether as a zesty soup or a side to rice, it offers a lively kick and comforting warmth in every spoonful. Enjoy this dimension of Indian cuisine where taste and health joyfully intermingle.