Lemon Rasam

Ingredients

• Tomato - 1 
• Lemon Juice - 3 - 4 tbsp(adjust) 
• Toor dal - 1/4 cup 
• Turmeric powder - little 
• Garlic - 6-7 
• Green chillies - 4 (slitted)
• Curry leaves - 1 spring 
• Mustard - 1/4 tsp 
• Pepper corn - 1/2 tsp 
• Cumin seeds - 1/2 tsp 
• Oil - 1 tbsp 
• Fenugreek seeds - 2 pinches 
• Hing - 3 pinches 
• Coriander leaves - handful (chopped) 
• Salt for taste

Method

• Boil dal & tomatoes with salt & turmeric powder. 
• Allow it to cool & mash it completely. Add some water if necessary & bring it to the consistency of rasam. 
• Crush the garlic & keep it aside. 
• Make a powder of cumin & pepper. 
• Add green chillies & curry leaves to the dal water. 
• Adjust salt. 
• Heat oil in the pan & splutter mustard. 
• Add fenugreek seeds & hing. 
• Now pour in the dal water. 
• When the water starts bubbling, add the crushed garlic along with the powdered cumin & pepper. Also add the lemon juice. 
• Allow it to boil for very few seconds. 
• Sprinkle the chopped coriander leaves & remove it from fire. 

Tip for the recipe - Do not allow the rasam to boil for a long time. It makes the rasam less tasty.