Lemon and ginger are rich in vitamin C and antioxidants that help protect you against viral infections. It also helps boost digestion. Tap to read the lemon-ginger rasam recipe to boost immunity in the winter season.
Ingredients
Two tablespoons of cumin seeds, 12-15 black peppercorns, two tablespoons of soaked toor dal, two green chillies, two inches of ginger, one whole tomato, 2.5-3 cups of water, one tablespoon of salt, one teaspoon of turmeric powder, 10-12 curry leaves.
Other ingredients
1-2 tablespoons of rasam powder, a few coriander leaves, two tablespoons of ghee, two-third teaspoon of mustard seeds, half a teaspoon of fenugreek seeds, one dry red chilli, pinch of hing (asafoetida), and one lemon.
Grind spices
Take a mixer and add garlic, ginger, green chillies, curry leaves, black pepper, black pepper. Grind it into a smooth powder.
Cook rasam
Take a pressure cooker and add the spice powder with water, soaked toor dal, tomatoes, turmeric, cumin seeds, and salt. Cook it on a low flame for 3-4 whistles.
Add rasam powder
Now, add rasam powder with salt, curry leaves, and chopped tomatoes. Let this simmer for 3-4 minutes.
Prepare to temper
Take a pan heat some ghee and add mustard seeds, fenugreek seeds, red chillies, curry leaves, cumin seeds, and asafoetida. Cook it until it starts to sputter.
Add the tempering and serve
Add prepared tempering and stir it well. Squeeze some lemon juice and garnish it with coriander leaves on top. Serve it warm.
Information credits
This recipe is taken from the food blogger Shubhangini @bliss_is_food. She has more than 25000 followers.