Lemon Rasam

Ingredients:

• Moong dal- 30- 40 gms (Pesara pappu) 
• Water- 1 to 1 1/2 cup
• Lemon juice- of 1 big lemon
• Peppercorns- 12-15
• Coriander powder- 1/2 tsp
• Cumin powder- 1/4 tsp 
• Salt- 3-4 tsp or to taste
• Turmeric powder- 1/8 tsp 
• Garlic cloves- 2 crushed (optional)
• Green chili- 3 vertically slit
• Coriander leaves- a small handful, roughly chopped
• Curry leaves- 6-8 washed

For Tempering:

• Ghee- 1 tsp (Clarified butter)
• Mustard seeds- 1/4 tsp (Rai/Aavalu)
• Cumin seeds- 1/8 tsp (Jeera)
• Asafoetida- 1/8 tsp (Hing)
• Dry red chili- 2 broken into 6 pieces

Method:
For a detailed recipe, please watch the video.

1. Wash and soak the moong dal for 15-20 minutes. It's not compulsory. The dal can be cooked without soaking It will take a few more minutes to cook. 
2. Cook the dal in 1 cup of water until it becomes mushy. 
3. Do not strain the excess water after cooking the dal. Add another 1/4 cup of water to it if required. 
4. Keep the heat on simmer and add salt, turmeric powder, coriander powder, and cumin powder. 
5. Prepare the tempering using ghee. 
6. Add mustard seeds, cumin seeds, dry red chili, and asafoetida. As the mustard seeds splutter, add slit green chilies, curry leaves, crushed garlic (optional).
7. Add the tempering to the rasam and mix well. Keep the heat on simmer. 
8. Stir occasionally to make sure it dal does not stick to the bottom. Add chopped coriander leaves. 
9. Let it boil for 2 minutes. 
10. Turn off heat. And after another 10 minutes, squeeze the juice of a lemon and mix. 
11. Serve with hot rice, idli, dosa, vada, etc