Lemon Cilantro Soup - Lemon Coriander Rasam

By: Subhadra Burugula

Lemon Cilantro Soup - Lemon Coriander Rasam
cuisine icon Cuisine
Indian
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Diabetes, Gluten Free, Low Fat, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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)."]
cuisine icon Keywords
15-30 min, 4 servings, black pepper, bunch cilantro or coriander, contributed, cook 17 min, cumin seeds, dairy free, diabetes, easy, few pinches of hing or asafoetida, ginger, ginger-garlic paste, gluten free, green chili, indian, lemon, low fat, mustard seeds, oil, prep 8 min, pressure cook, red chili, salt to taste, sauté, soup, spig curry leaves, Subhadra Burugula, toor dal (aka pigeon peas or yellow lentils), turmeric powder, vegan, vegetarian, water as needed for desired consistency

prep icon Prep Time
8 min
cook icon Cook Time
17 min

serving icon Servings
4 servings
Ingredients
  • 1 small bunch cilantro or coriander
  • 2 tsp cumin seeds
  • 1 tsp black pepper
  • 2 green chili
  • 1 1/2 tbsp Ginger
  • 3-4 cloves Ginger-Garlic paste
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 spig curry leaves
  • 1 whole red chili
  • few pinches of Hing or Asafoetida
  • 1/2 tsp turmeric powder
  • 1/2 tsp toor dal (aka Pigeon peas or yellow lentils)
  • 1 lemon
  • Salt to taste
  • water as needed for desired consistency
Instructions
  • Grind all the ingredients under "to grind" into a coarse paste without using water and keep aside.
  • Put instant pot on saute mode high and add oil.
  • Once oil is hot add mustard seeds, curry leaves, red chili, hing and turmeric powder. Fry for a minute.
  • Now add ground cilantro paste and fry for 2 minutes.
  • Now add the Toor dal and water. Along with salt. Mix well. (see notes)
  • Turn off saute mode and put the lid. Vent to sealing position.
  • Do manual high 8 mins. I did natural release but you can do quick release after 5 mins in warm mode.
  • After opening the lid, check for consistency, if desired add water and put on saute mode for 2 to 3 mins.
  • Now add lemon juice and garnish with cilantro.
  • Serve hot or accompanied with rice for stir fry.
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