Ingredients

• 1 cup - toor dal and moong dal (mixed)
• 2 - large tomatoes
• 1/2 cup - water
• 6 - green chillies
• A few curry leaves
• 1/2 tsp - rasam powder
• 2 pinches - asafoetida
• 1 - ginger
• 1 - lemon
• Salt - to taste
• To Garnish:
• 1/2 tsp - cumin seeds
• 1 tsp - mustard seeds
• 1 tbsp - ghee
• A small bunch of coriander

How to Make Ginger Lemon Rasam

• Pressure cook toor dal and moong dal.
• Then in a heavy bottom vessel cut the tomatoes into quarters, slit the green chillies, smash ginger and add 1.5 cups water.
• Add salt, curry leaves and asafoetida. Bring to boil.
• Wait till the liquid reduces to 1/4.
• Add 1.5 cups of water to the cooked dal and mix well (add more water if required).
• Add to the liquid and simmer for a few minutes for it to froth.
• Squeeze lemon and add the juice to the rasam.
• Heat ghee in a small pan, add mustard, remaining cumin seeds and allow to splutter, add it carefully to the rasam.
• Add finely chopped coriander.
• Check and add salt if required.
• Keep aside covered for 10 minutes before serving.
• Mix well and serve hot as a soup or with steaming hot plain rice and papads.