Lemon Rasam

• 1 teaspoon salt
• 1 pinch asafetida powder
• 1 tomatoes, chopped
• 1 small green chili pepper, cut lengthwise
• 2 cups hot water
• 1 cup cooked dal, toor preferred
• 1 teaspoon sambhar powder
• 12 teaspoon mustard seeds
• 3 curry leaves
• 1 lemon
• 1 lime
• 2 teaspoons vegetable oil or 2 teaspoons ghee
• 2 sprigs coriander leaves (optional)

1. Bring to a boil the water, tomato, salt, asafoetida, and chili.
2. Add the dal and simmer until everything is soft.
3. Add the rasam powder and simmer for 2 minutes.
4. In a small pan heat the oil.
5. Add mustard seeds and heat on high until they pop.
6. Add cooked mustard seeds and curry leaves to the soup.
7. Garnish with corriander leaves if desired.

salt, asafetida powder, tomatoes, green chili pepper, water, sambhar powder, mustard seeds, curry, lemon, lime, vegetable oil, coriander

Taken from www.food.com/recipe/lemon-rasam-483977 (may not work)