Ginger Lemon Rasam (Inji Elumichai)

Ingredients

• 1 big lemon

• 2" ginger

• 2-3 tomatoes

• 4-5 green chillies

• 2 tsp rasam powder

• 1/2 tsp turmeric powder

• 1/4 cup cooked toor dal

• 1/6 tsp asafoetida

• 1/4 tsp sugar

• 1 sprig curry leaves

• fresh coriander leaves

• salt to taste

For tempering

• 1 tsp pepper & cumin seeds powder

• 1 tsp mustard seeds

• ghee

• curry leaves

• 1 green chilli, slit

• a pinch of asafoetida

Method

In a cooking pot, combine grated ginger, tomatoes, turmeric, salt, asafoetida, curry leaves, rasam powder, green chillies.

Add 2 cups of water and bring it to a nice boil for about 2 to 3 minutes.

Now add the cooked toor dal, 2 cups of water and sugar.

Boil till it becomes frothy on the top.

Remove from flame and add fresh coriander leaves.

When the rasam cools down a bit, squeeze the lemon juice. You may adjust the quantity of lemon juice as per taste.

Heat ghee in a pan for tempering.

When hot, add mustard seeds, pepper, cumin seeds powder, asafoetida, curry leaves and green chilli.

Pour over the rasam.