Traditional Lemon Rasam - Lemony Rasam

"Where is the Mustard? Where is the Toor dal? Where is Daniya?" started my day with lots of questions after arranging things in the kitchen. I have moved to Chicago since my husband's new project over here.
After a long gap, I have resumed back my position in my kitchen. So, Why not prepare some traditional thing at home? I started with Lemon Rasam, which is my husband's favourite as well as my Mom's too. She can prepare it so nice so I try no to imitate her and try my own.

Its so simple and yummy and ofcourse, Easy too. Mostly people do put toor dal in that, but a traditional is use of Moong dal! yes, its Paitham parupu ( Moong Dal).The beauty of this rasam , does not require Tamarind juice at all. So simple and easy,isnt't?


Ingredients:

Water - 3-4 cups
Tomatoes - 1( medium ) or 2 ( small)
Green Chillies - 3-4
Grated Ginger- 1 spn
Turmeric Powder - 1/2 spn
Moong Dal ( Cooked) - 1/2 cup or less than 1/2 cup
Mustard- 1/2 spn
Lemon - 2
Asafoetida - a pinch
Coriander and Curry leaves

Method:

1) In a vessel, Pour Ghee and add Mustard. Wait till it splutters.
2) Then add Green chillies, Ginger and Tomatoes, Turmeric powder and fry for a minute or so.
3) Pour water , salt and let it boil for 10-15mts till the water becomes half the quantity you poured .
4) Switch off the gas and take the cooked moong dal ( Smashed nicely) and add it to the vessel.
5) Lit the gas again till you get the boil and switch off.
6) Atlast, add squeeze the lemon and see for your taste till you get the Lemony taste.

Garnish with coriander,curry leaves and ofcourse, Asafoetida.

NO RASAM PODI , NO TAMARIND JUICE...ISNT'T SIMPLE?

You will surely love it.