Winter is here and these days I long for something warm to eat or drink. One of the few things that can hit just the right spot either as a meal or as a drink is Nimmakaya Charu or Lemon Rasam.
This simple to make dish is tangy and goes well with warm rice and ghee, or you could just drink it like a soup.
Every time I order the clear lemon vegetable soup at an upscale chinese restaurant, my brother comments that I could just as well make and drink Nimmakaya Charu at home. 🙂
- Kandi Pappu/Tuvar Dal/Yellow Lentils – 1/4 Cup
- Lemon Juice – 3 tbsp
- Green Chillies – 2
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Pepper Powder – 1/4 tsp
- Ghee – 1/2 tsp
- Turmeric – A Large Pinch
- Corriander Leaves – A Few
- Salt to Taste
- Soak the kandi pappu in 1 Cup water for 30 to 60 minutes.
- Pressure cook the kandi pappu with the water for 3 whistles or till it is completely mashable.
- Drain and save the water in which the dal is cooked.
- Mash the dal completely.
- Add the previously drained water from the dal, 1.5 Cups of water, turmeric powder, and pepper powder.
- Bring to a boil.
- Turn off the heat.
- Let the charu cool and add the lemon juice.
- In a ladle, heat the ghee/oil.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds and fry till they start to turn brown.
- Add the green chillies and fry for a minute.
- Add the seasoning, salt, and coriander leaves to the nimmakaya charu.
- Mix well.
- Serve warm with rice and ghee.
- You can use oil for seasoning, but ghee gives the chaaru an irreplaceable flavour.
- Nimmakaya Uragaya – 1 (Andhra Lemon Pickle with Oil) (aahaaramonline.com)
- Nimmakaya Pulihora (Lemon Rice) (aahaaramonline.com)
- Masoor Dal Rasam – Spicy Red lentil soup (deliciouspot.wordpress.com)