Lemon Rasam

Ingredients:

1.       Lemon: 1

2.       Toor Dal: 2 tbsp

3.       Salt

4.       Rasam Powder: 1 tbsp

5.       Asafoedita: a pinch

6.       Ghee: 1 tsp

7.       Green Chilly: Vertically slit -1 medium sized

8.       Curry leaves and coriander leaves

9.       Mustard: 1 tsp

10.   A pinch of turmeric powder

Preparation Procedure:

1.       Pressure cook the toor dal with turmeric powder pinch and water as required.

2.       Boil 200 ml water along with Rasam powder and salt and 2 or 3 curry leaves and a pinch of asafoedita and turmeric powder for 15 minutes until the raw smell of the powder vanishes.

3.       Mash the cooked toor dal and make it as a paste and add this to the rasam along with 200 ml more water.

4.       Allow it to boil till yellow layer is fully formed over.

5.       With ghee, season mustard, asafoedita and the vertically slit green chilly and add this to the rasam.

6.       Allow the rasam to cool and become warm for an hour and then add the lemon essence by squeezing the lemon filtering out the seeds. Care should be taken that the lemon should not be squeezed totally till the end , the rasam may taste sour then.

7.       Add little coriander and curry leaves and serve warm.