Lemon Rasam

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water and a pinch of turmeric in a pressure cooker for 2 whistles. Mash the dal and set aside.
2. In a large pot, add 10 cups of water, mashed dal, and 5 chopped tomatoes. Bring to a boil.
3. Add 5 teaspoons of rasam powder
4. 2 teaspoons of turmeric powder, and salt to taste. Simmer for 10 minutes.
5. Extract juice from 10 lemons and add it to the pot. Stir well and turn off the heat immediately to avoid bitterness.
6. In a small pan, heat 5 tablespoons of ghee. Add 2.5 teaspoons of mustard seeds
7. 5 teaspoons of cumin seeds
8. 5 dried red chilies, and a handful of curry leaves. Let them splutter.
9. Pour the tempering into the rasam and mix well.
10. Garnish with 1 cup of chopped coriander leaves and serve hot with rice or as a soup.