lemon rasam

Ingredients (240 ml cup used)

• ½ cup tuvar dal or tor dal
• 1¼ to 1 ½ cups water for dal
• 4 cups water
• 1 large or 2 small tomatoes
• 1 small piece of ginger (optional)
• salt as needed
• pinch of turmeric
• 2 to 2 ½ tsp. rasam powder (adjust to suit your taste)
• fistful of coriander leaves chopped
• 2 tsp. ghee or oil
• 1 sprig curry leaves
• ½ tsp mustard
• ½ tsp cumin
• pinch of methi seeds (optional)
• 1 broken red chilli
• pinch of hing
• lemon juice from 1 large lemon (adjust as needed)

Instructions

1. Wash dal thoroughly. Cook it with water till soft. It can be pressure cooked for 2 to 3 whistles on a medium flame. When the pressure goes off, mash the dal to a smooth texture.
2. Add tomatoes, 4 cups water, salt, turmeric, rasam powder to a pot and cook until the tomatoes are soft cooked and mushy.
3. Add the mashed dal and stir. Bring it to a boil. Add coriander leaves too.
4. Heat a pan and add oil. When it is hot, make a tempering and pour it to the lemon rasam. Switch off the stove.
5. Squeeze off lemon as needed. Adjust salt as well.