Lemon Rasam and Reposting for CMT

Ingredients:

Toor Dal	¼ cup
Cumin Seeds	2 tbs
Pepper Powder	1 tbs
Curry Leaves	2 spring
Coriander Leaves	Garnish
Salt	To taste
Asafoetida	½ tbs
Oil	1 tbs
Mustard Seeds	1 tbs
Urad Dal	1 tbs
Green Chilly	1
Lemon	1
Turmeric Powder	¼ tbs

Procedure:

1. Wash the Toor Dal and add 2 cups of water.

2. Pressure cook the dal for 7- 8 mins and make it into a paste with the hand beater.

3. Alternatively, you can distill the water from the dal you have used to prepare sambar or dal.

4. Heat the oil with mustard seeds in a pan, till the mustard seeds pops.

5. Then add urad dal, green chilly (wash and split into halves), cumin seeds, turmeric powder and curry leaves.

6. Saute for a minute.

7. Pour the Toor dal water into the pan.

8. Wait till the bubbles pop and then switch off the stove.

9. Now add the chopped coriander leaves, pepper powder, lemon juice and asafotida.

10. Transfer it to a bowl and close the lid immediately so that the aroma does not get away.

Note :

1. Don’t heat the rasam after adding the lemon juice.

2. Add the lemon juice when the rasam is hot, so as to get nice color.

I have send the following recipies to CMT-Daal/Kadhi/Sambar/Rasam
1. Cowpeas Masiyal


2. Greengram Masiyal



3. Toordal With Palak