Lemon Rasam

In the summer, I love to have lemon rasam. It is light, refreshing, and not very spicy. Which also makes it perfect for kids. 

Little M loves lemon. We're extremely lucky to have a beautiful lemon tree in our backyard. So, we always have lemons on hand and I often add a spritz of it on foods before serving it to him.

Ingredients

1/2 C Toor Dal

2 medium lemons, juiced - about 1/3 cup

2 tomatoes, diced

1 T minced ginger

1/4 tsp Turmeric

2 cups water

2 mild green chilis, slit

Handful of cilantro leaves and stalks, finely chopped

1 T oil or ghee

4 or 5 curry leaves, torn

Mustard

Asafetida

Method

Cook the Toor Dal with turmeric and one cup water until soft and the lentils break apart. In two cups water, add the tomatoes, ginger, green chilis, and cilantro stalks. Bring to a boil, then cover and reduce to a simmer. Cook for 10 minutes or until the tomatoes are soft and mushy. 

Mash the cooked Dal with the back of a large spoon or a potato masher and add to the cooked tomatoes. Add salt and turn off the heat once the mixture comes to a boil. 

Prepare the tempering by popping mustard seeds in oil or ghee. Add asafetida and the curry leaves and let it roast for a few seconds. Add the tempering to the rasam. Now pour in the lemon juice and the chopped cilantro leaves.

Enjoy with steamed rice.