Lemon Cilantro Soup – Lemon Coriander Rasam
Protein rich lentil soup flavored with lots of cilantro and lemon.
Servings Prep Time
4servings 8minutes
Cook Time
Servings Prep Time
4servings 8minutes
Cook Time
To grind into coarse paste
  • 1small bunch cilantro or coriander
  • 2tsp cumin seeds
  • 1tsp black pepper
  • 2 green chili(or to taste)
  • 1 1/2tbsp Ginger
  • 3-4cloves Ginger-Garlic paste
Other ingredients
  • 1tbsp oil
  • 1/2tsp mustard seeds
  • 1 spig curry leaves
  • 1whole red chili(optional)
  • few pinches of Hing or Asafoetida(optional)
  • 1/2tsp turmeric powder
  • 1/2tsp toor dal (aka Pigeon peas or yellow lentils)
  • 1 lemonjuiced (or adjust to taste)
  • Salt to taste
  • water as needed for desired consistency
  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).