Lemon Rasam

Ingredients:

3 tbsp toor dal cooked
2 green chillies slit
2 medium sized tomatoes
1 tbsp lemon juice (adjust)
pinch of turmeric
1/8 tsp hing/asafoetida
500 ml water
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
1 tsp oil
Few curry leaves
Cilantro to garnish


Process:

• Blend the tomatoes to a puree.
• Take the tomato puree into a vessel along with the water, turmeric pwd, salt, slit green chillies and a pinch of asafoetida.
• Put the vessel in high heat and once it starts boiling reduce to medium heat and let it boil for 5 mins.
• Add the cooked toor dal (you can add any water left while cooking the dal) along with curry leaves.
• Bring it to a boil and let it boil for 2-3 mins.
• In another pan take the oil and once hot add the cumin seeds, mustard seeds, dry red chillies along with the remaining asafoetida and let the mustard and cumin seeds crackle.
• Immediately add this tempering to the rasam and cover it.
• Do not remove the cover for atleast 10 mins (doing this will incorporate the tempering flavour into the rasam).
• After 10 mins add the cilantro and lemon juice (add the lemon juice according to the taste. You may check the taste adding little by little at a time)
• Serve with rice along with papad or any fry.

Happy Tummy :-)