Lemon rasam

Ingredients:

• Lemon        1
• Toor Dal     3 tbsp
• Salt         to taste
• Rasam Powder 1 tbsp
• Asafoedita    a pinch
• Ghee       1 tsp
• Green Chilli   Vertically slit -1 medium sized
• Curry leaves   1 sprig
• Coriander leaves fist full
• Mustard seeds     1 tsp
• Cumin seeds         1tsp
• A pinch of turmeric powder

Method:

1. Pressure cook the toor dal with turmeric powder pinch and water as required.
2. Boil 1glass water along with Rasam powder and salt and 2 or 3 curry leaves and a pinch of asafoedita and turmeric powder for 15 minutes until the raw smell of the powder vanishes.
3. Mash the cooked toor dal and make it as a paste and add this to the rasam along with 1glass more water.
4. Allow it to boil till yellow layer is fully formed over.
5. With ghee,season mustard,cumin,asafoedita and the vertically slit green chilli and add this to the rasam.
6. Allow the rasam to cool and become warm for an hour and then add the lemon essence by squeezing the lemon filtering out the seeds. 
7. Care should be taken that the lemon should not be squeezed totally till the end ,the rasam may taste sour then.
8. Add little coriander and curry leaves and serve warm.