Lemon Cilantro Soup - Lemon Coriander Rasam
By :Subhadra Burugula
Protein rich lentil soup flavored with lots of cilantro and lemon.
Votes: 1
Rating: 5
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Course Soup
Cuisine Indian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cilantro, Lemon, Lentils
Prep Time 8 minutes
Cook Time 17 minutes
Servings
4 servings
Ingredients
To grind into coarse paste
  • 1 small bunch cilantro or coriander
  • 2 tsp cumin seeds
  • 1 tsp black pepper
  • 2 green chili (or to taste)
  • 1 1/2 tbsp Ginger
  • 3-4 cloves Ginger-Garlic paste
Other ingredients
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 spig curry leaves
  • 1 whole red chili (optional)
  • few pinches of Hing or Asafoetida (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp toor dal (aka Pigeon peas or yellow lentils)
  • 1 lemon juiced (or adjust to taste)
  • Salt to taste
  • water as needed for desired consistency
Course Soup
Cuisine Indian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cilantro, Lemon, Lentils
Prep Time 8 minutes
Cook Time 17 minutes
Servings
4 servings
Ingredients
To grind into coarse paste
  • 1 small bunch cilantro or coriander
  • 2 tsp cumin seeds
  • 1 tsp black pepper
  • 2 green chili (or to taste)
  • 1 1/2 tbsp Ginger
  • 3-4 cloves Ginger-Garlic paste
Other ingredients
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 spig curry leaves
  • 1 whole red chili (optional)
  • few pinches of Hing or Asafoetida (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp toor dal (aka Pigeon peas or yellow lentils)
  • 1 lemon juiced (or adjust to taste)
  • Salt to taste
  • water as needed for desired consistency
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. Grind all the ingredients under "to grind" into a coarse paste without using water and keep aside.
  2. Put instant pot on saute mode high and add oil.
  3. Once oil is hot add mustard seeds, curry leaves, red chili, hing and turmeric powder. Fry for a minute.
  4. Now add ground cilantro paste and fry for 2 minutes.
  5. Now add the Toor dal and water. Along with salt. Mix well. (see notes)
  6. Turn off saute mode and put the lid. Vent to sealing position.
  7. Do manual high 8 mins. I did natural release but you can do quick release after 5 mins in warm mode.
  8. After opening the lid, check for consistency, if desired add water and put on saute mode for 2 to 3 mins.
  9. Now add lemon juice and garnish with cilantro.
  10. Serve hot or accompanied with rice for stir fry.
Recipe Notes

If the soup became too sour add sugar to cut down the sourness.
Lemon juice can be replace with lime juice.
Yellow lentils can be replace with red lentils or even cooked chickpeas.
Lentils can be skipped to make thin broth like soup (cut down the cooking time to 3 mins).

1 reply
  1. Adrien
    Adrien says:

    I think there might be an error in the quantity given for toor dal? The description suggests this is meant to be fairly lentil forward so if 1/2 is right 1/2 cup of them sounds more plausible to me, but I’d think 1/2 tsp of toor dal is probably 5-10 individual pea pieces at most and seems to me very few even as a seasoning as I know dals are sometimes used. (But then 1/2 tsp may just have come from the turmeric and be unconnected to the correct quantity.)

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