Lemon Rasam

Ingredients

PREPARATION

• 1 tsp oil or ghee
• 2 cups water
• ½ cup tomato puree or sauce
• 2 tsp Prana Kitchens Rasa Mela
• 1 inch ginger shredded
• 1 green chili slit lengthwise
• ¼ tsp turmeric powder
  
• 1 tbsp jaggery shavings or powder
  
• Salt to taste
  

SEASONING

• 1 tsp oil or ghee
  
• ¼ tsp Mustard seeds
  
• ¼ tsp cumin seeds
• Pinch of asafoetida
  
• Some curry leaves (optional)
  
• 2 tbsp chopped cilantro
  
• ½ tsp dried hibiscus flower petals
• Juice of 1 medium lemon

• In a heavy bottomed pot, heat oil & sauté shredded ginger & green chili for 1 minute.
• Add tomato puree, turmeric, salt and water. Bring to a boil.
• Simmer on medium heat for about 5 mts until all flavors are well incorporated.
  
• Lower heat, add Prana Kitchens Rasa Mela, jaggery and cook for 2 mts. Remove from flame.
  
• Prepare seasoning by heating oil in a separate pan. Add mustard seeds. Once they splutter, add cumin seeds & asafoetida. Remove from heat and toss in curry leaves & hibiscus petals.
  
• Add lemon juice, seasoning, & chopped cilantro.
  
• Serve hot as an appetizer drink or enjoy with rice.
  
• Optional - top with 1/2 tsp of ghee before serving
  

Ayurveda calls Ghee a Rasayana - a nutriton carrier. Ghee pacifies Vata & Pitta constitutions & is suitable in moderation for Kapha Dosha.

Prep time 2 minutes

Ready in 15 minutes

Serves 2 people

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