Lemon Rasam

     This is a very flavourful and easy rasam with all simple ingredients. It can be had with rice and also be drunk separately as a soup. After a day of heavy lunch or dinner, or after the usual lineup of sambars over the week, when I crave for something very light, I go on to make this lemon rasam. It makes an easy and light meal :)

Prep Time: 5 mins || Cook Time: 25 mins || Serves: 4 ||  Category: Rasam
Ingredients:
1. Ripe Tomato - 1
2. Green Chilly - 1 small
3. Ginger - a small piece
4. Turmeric powder - 1 tsp
5. Toor dal - 1 cup (cooked)
6. Pepper powder - 1/2 tsp
7. Mustard seeds - 1 tsp
8. Cumin seeds (jeera) - 2 tsp
9. Salt - as required
10. Oil - 2 tbsp
11. Coriander leaves - 1tbsp finely chopped
12. Lemon - 1 medium size
13. Hing (asafoetida) - 1tsp

Method:
1. Chop the tomatoes into cubes & slit the green chilly. In a pan, add 1tbsp of oil and add the slit green chillies, ginger (i used ginger paste as I didn't have whole ginger) and saute for a min. Then add the chopped tomatoes, hing and turmeric powder and give a quick stir. 

2. Once the tomatoes look sauteed, add enough water required for the rasam consistency. Let it boil for 3-5 mins. Then add the mashed toor dal, salt and pepper powder and stir well. Let it cook for 3-5 mins.

3. Once the rasam turns frothy on the top, switch off the flame. Temper with mustard seeds & cumin. Add finely chopped coriander leaves. Let it cool down for 10 mins. Then add the juice of 1 full lime or as per the desired tanginess. Give a stir.

Suggestions:

• Can also use dry red chilly in the place of green chilly.
• Do not add lime juice when the rasam is piping hot, as it may give a bitter taste.
• Also do not heat the rasam too much, after it is refrigerated. As it contains lemon, reheating to a high temperature might send in a bitter taste.