I learnt this 'instant lemon rasam with no tomatoes' recipe from my mom. This is my entry to the JFI - Lime/Lemon hosted by Coffee. Thanks for hosting this event coffee and for choosing a wonderful ingredient.
Toor dal (cooked) - 3 tablespoons
Water - 2 cups
(you can cook 2 to 3 tablespoons of toor dal in 2 cups water and use the entire content for this rasam)
Ginger (grated) - 1 teaspoon
Green chilli (slit vertically) - 1
Asafoetida powder a pinch
Turmeric powder - quarter teaspoon
Rasam powder - 1 teaspoon
Lemon juice - 2 tablespoons (use readymade or squeeze juice from 2 lemons)
Salt as required
Ghee - 2 teaspoons
Cumin seeds - 1 teaspoon
Chopped coriander leaves
Mix the dal and water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it to boil in medium heat.
Keep the lemon juice ready.
Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.
For the seasoning, heat ghee and add cumin seeds, when it sizzles, add it carefully to the rasam. Garnish with coriander leaves.
Serve hot with white rice.