Lemon Cilantro Soup - Lemon Coriander Rasam


  • 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
  • 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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