Ingredients

• Juice from 2 medium limes
• 2 tbsp - tur dal, cooked
• Turmeric powder, a pinch
• Salt
• 1/2 tsp - cumin
• 1/4 tsp - mustard seeds
• 6 curry leaves
• 1 tsp - chopped coriander
• 2 red chillies, broken into small pieces
• 1 peeled and crushed garlic clove
• 1 tsp - oil/ghee
• 4 crushed black pepper
• Asafetida, a pinch

How to Make Lime rasam (nimma charu)

• Add water to cooked dal and make it 1/2 litres.
• Keep aside.
• Heat 1 tsp oil/ghee, add mustard seeds, red chillies, cumin, crushed garlic, asafoetida and curry leaves.
• Fry till the seeds splutter, add turmeric powder, dal water, pepper powder and salt.
• Let it boil for 1 min, lower heat, add lime juice and coriander leaves and quickly remove from heat.
• Can be served with plain rice/as soup also.
• Do not let it boil after adding lime juice (otherwise it will become bitter).