Lemon Rasam

1. Mix cooked pigeon peas with a cup of water, strain in a colander, and collect clear pigeon peas stock.
2. In a vessel, boil 1 cup water.
3. Add pigeon peas stock, tomatoes, chili, turmeric, salt and ½ cup of mashed pigeon peas and bring to boil.
4. In a pan over medium heat, splutter seeds, curry leaves, red chili, pepper, and cumin.
5. Note: stick to the order in which ingredients are tempered.
6. Add the tempering into the prepared rasam, squeeze a lemon and garnish with chopped coriander.

You can mix steamed rice with the remaining cooked pigeon peas and have with lemon rasam!

I am so sure you are wondering as to why you should prefer this soup. First and foremost, the health benefits that come along with it are outstanding. Without the daily pressure of medication, turmeric serves it all in the soup. A research was carried out last year by the Indian Medical Research Institute on turmeric and its many health benefits, which include:

• Pain-relieving capabilities
• Anti-inflammatory capabilities
• Improvement immune system and keeping away diseases like Alzheimer’s.

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