Kat saaru / lemon rasam / lemon lentil soup is a South Indian rasam common in all South Indian homes especially in Udupi. You can prepare kat saaru in a jiffy. It is easy and also tastes delicious. During lemon season everyone prepares this rasam often as it wakes up your taste buds. Kat saaru is light lunch / dinner and the best recovery medicine for cold / fever. It goes well with hot steaming rice and pickle.
- ¾ cup toor dal / split pigeon pea / togari bele
- 1-2 green chili
- ½ tomato
- 1 inch ginger
- ¾ tsp turmeric powder
- 5-7 curry leaves
- a pinch of asafoetida/hing
- ¾ tsp mustard seeds / rai or sarson
- ½ tsp urad dal / split skinned black gram
- ½ tsp jeera / cumin seeds
- ½ lemon
- 1-2 tbsp chopped coriander leaves
- Salt as required
- 1 or 2 tsp oil
- Water as required
|Prep Time||Cook Time||Total Time||Serves|
|5 min||25 min||30 min||4|
Lets start the recipe step by step:
- Finely chop the tomatoes, ginger, chilli, coriander leaves and keep aside.
- Wash the dal till the water runs out clean.
- In a pressure cooker add washed dal, tomatoes, green chilli, ginger, salt, turmeric and 3 cups of water, mix well and pressure cook on a high flame for 5-6 whistles.
- When the pressure settles down on its own, open the lid, check if the dal is cooked or not by taking a bite or pressing a lentils.
- If they are not cooked completely, then pressure cook again adding some water if required for some minutes.
- Whisk the dal so that the dal gets mashed well.
- Adjust the consistency by adding water accordingly. Check the salt and add more if required.
- Cook for couple of minutes on a medium flame and switch off the stove.
- Heat oil in a small pan. Add the mustard seeds, jeera. When they splutter, add urad dal. Fry the urad dal till it becomes brown.
- Then add the curry leaves, red chili and asafoetida.
- Fry for a minute. Immediately pour the tempering on the rasam.
- Squeeze the lemon and garnish with coriander leaves.
- Mix it well and serve kat saaru with hot steamed rice and pickle.
Click here to check other saaru / rasam recipes.