Ingredients

• 1 - Tomato
• 1/4 tsp - Asafetida
• 1.5 tsp - Rasam powder
• 1 medium - Lemon (add more if needed)
• 2 tbsp - Masoor dal
• few strands - Coriander leaves
• Salt
• 1 - Green chilli (optional)
• Seasoning:
• 1 tsp - Mustard seeds
• 1/2 tsp - Jeera
• 4 - 5 - Curry leaves
• 1 tsp - Ghee

How to Make South Indian Lemon rasam

• In a kadai, add 2 cups of water, chopped tomato, salt, asafoetida, rasam powder, whole green chilli, masoor dal and boil it for 12 minutes or until tomato turns soft.
• Add 1.5 cups of water again and bring it to boil. Turn off the heat.
• Temper with mustard seeds, curry leaves and jeera in ghee.
• Garnish with coriander leaves and squeeze lemon juice.
• Mix well and serve with hot rice.
• Recipe Courtesy: Indian Vegetarian Kitchen