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Lemon Rasam
Elumichampazha Rasam
Serves 4

1/4 cup toor dal
1 cup water
a piece of fresh ginger (2 1/2 cm, 1 in), peeled and grated
4 green chiles
1/2 tsp cumin seeds
3/4 tsp black peppercorns
1 1/2 cups water
1/2 tsp ground turmeric
salt to taste
2 tomatoes, quartered
juice of 1 lemon
coriander leaves, chopped to garish

For Tempering:
2 tsp ghee
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1 red chile, halved
a few curry leaves

Wash toor dal well. Drain. Place dal in a heavy saucepan. Cover
with 1 cup water and bring to the boil. When boiling, cover pan
with a lid, leaving slightly ajar. Lower the heat, and simmer dal
gently for 45 minutes to 1 hour or until soft. Stir several times
during the last 30 minutes of cooking. (The water should be mostly
gone). Set dal aside without draining.

Using an electric blender or food processor, blend the fresh ginger
and green chiles into a paste. Now blend or process the cumin
seeds and black peppercorns into a powder. Set both aside.

Place the undrained cooked dal in a heavy sucepan. Add 1 1/2 cups
extra water, ground turmeric, salt to taste, and ginger/chile paste.
Slowly bring to the boil.

Tempering: Heat 2 tsp ghee in a heavy frying pan or skillet. Add
mustard seeds, asafoetida powder, halved red chile, a few curry
leaves, and pepper/cumin seed powder.

When the mustard seeds splutter, add this mixture to the rasam.
Turn off the heat and add the lemon juice.

Garnish with chopped coriander. Serve hot with rice.


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