LEMON RASAM

LEMON RASAM:

Mix one cup of cooked dhal with 4 or 41/2 cups of water.

Add 1cup of chopped tomatoes, 2sp finely chopped ginger, 1sp turmeric powder and 3 green chillies[slit].

Add enough salt and mix well.

Heat a kadai and pour 1tbsp ghee.

Add 1sp mustard seeds and when they splutter, reduce the fire and add 1sp asafoetida powder, 1tbsp coarsely ground pepper and 1sp coarsely ground cumin powder and fry for a few seconds.

Then add the rasam.and allow it to simmer for 3 minutes.

Then put off the fire and pour in a vessel. After 20 minutes add 1tbsp chopped coriander, one spring curry leaves and juice of a big lemon.

Close with lid and use after ½ hour.