Lemon Rasam

From the usual tamarid rasam,when you want a change you can try this lemon rasam.This is a wonderful soup,can be had on its own.Serve with hot rice or toasted bread.

Ingredients

1. Toor dhall- 1/4 cup,cooked and mashed.
2. Tomato- 1 ,medium ,mashed
3. Green chilly-1 ,slit
4. Hing -1/4 tsp
5. Salt to taste
6. Turmeric Powder-1/4 tsp 
7. Lemon juice-1 tsp

To Grind

1. Green chillies- 2,slit
2. Whole Pepper-1/4 tsp
3. Whole Jeera-1/2 tsp
4. Coriander seeds-1/4 tsp
5. Garlic-2 pods with skin on.
6. Curryleaves- 1 string,washed

Grind it into coarse ,pulse 2-3 times.Dont add water,dont make it into paste.

 To Season

1. Mustard seeds-1/4 tsp
2. Red chillies- 1,split
3. Coriander leaves-2 string,chopped
4. Oil-1 tsp

Method

1. In a bowl add the cooked and mashed dhal,tomato ,hing,,turmeric powder,green chilly and add a 11/2 cup of water and let it boil.
2. When it boils add the ground paste and mix it well.
3. Keep it in a medium flame,when it is about to bowl ,add the coriander leaves and switch off and close it with a lid.
4. In a another kadai ,heat oil ,add the mustard seeds when it splutters,add the red chilly ,after 1 sec,top it on the top of the rasam.
5. When the rasam cools down add  a 1 tsp of lemon juice and give it a stir.You can more/less to suit your palate.

Tips

1. After adding the ground powder ,dont let the rasam boil ,it spoils the taste.
2. I dont peel the skin of garlic for rasam,it adds more flavor.
3. After switching off close with the lid immediatley.
4. Add lemon juice according to the sourness of the tomato.
5. If the dhall is too watery adjust the water accordingly.

Sending this to Susans event  My Legume Love Affair # 59 passed on to Lisa Kitchens hosted by  Kalyani - Sizzling Tastebuds