Nimbe hannina saaru recipe | How to make lemon rasam | Limbe hannu saru
By Latha on September 25th, 2018
Nimbe hannina saaru or lemon rasam recipe explained with step by step pictures and a video. Nimbe hannu saaru or saru is prepared using toor dal, green chili, lemon and a big fat tempering. Limbe hannu saru or lemon rasam is very tasty, healthy and goes very well with rice.
This tangy nimbe hannu saaru or lemon rasam is sour, a bit spicy, filled lemon flavour and a very good appetizer. Especially when you are down with cold and fever...this rasam is very soothing and comforting. I have few more recipes using lemon like lemon ginger pickle, no-onion lemon rice, instant lemon pickle and moong dal lemon rasam recipes.
If you are looking for more rasam recipes then do check Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
I have made a quick video on this nimbe hannina saaru recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 20 min
Serves: 2 cup
Ingredients: (measuring cup used = 240ml)
- 1/4 cup toor dal (or green gram dal)
- 1/4 tsp turmeric
- 2 - 3 green chili
- 4 tsp lemon juice (or as per your taste)
- Salt as per your taste
- 1 cups of water
Ingredients for tempering:
- 1 red chili
- 1 tsp mustard seeds
- 1 tsp jeera or cumin seeds
- 1/4 tsp fenugreek or methi seeds
- One big pinch hing or asafoetida
- 7 - 8 curry leaves
- 1 tbsp cooking oil
Instructions for making nimbe hannu saaru or lemon rasam:
- Rinse and take toor dal in a pressure cooker. Add in a cup of water, few drops of oil and 1/4 tsp of turmeric.
- Cook the dal until soft by making 3 - 4 whistles.
- Open the lid once the pressure subsides. Mash the dal using the back of a spatula.
- Next add in a cup of water, slit green chilies and salt as per your taste. Give a quick mix and bring it to boil.
- Add in coriander leaves.
- Bring it to rolling boil and switch off the stove.
- Immediately add in lemon juice. Optionally you can add a tbsp of grated coconut.
- Prepare tempering using oil, red chili, cumin seeds, mustard seeds, fenugreek seeds, curry leaves and asafoetida.
- Add in the tempering to the boiled saaru or rasam. Serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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