Lemon Rasam

Ingredients:


Toor dal (cooked) - 3 tablespoons
Water - 2 cups
(you can cook 2 to 3 tablespoons of toor dal in 2 cups water and use the entire content for this rasam)


Ginger (grated) - 1 teaspoon


Green chilli (slit vertically) - 1


Asafoetida powder a pinch


Turmeric powder - quarter teaspoon


Rasam powder - 1 teaspoon


Lemon juice - 2 tablespoons (use readymade or squeeze juice from 2 lemons)


Salt as required


Ghee - 2 teaspoons


Cumin seeds - 1 teaspoon


Chopped coriander leaves
Method:


Mix the dal and water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it to boil in medium heat.


Keep the lemon juice ready.


Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.


For the seasoning, heat ghee and add cumin seeds, when it sizzles, add it carefully to the rasam. Garnish with coriander leaves.


Serve hot with white rice.