Lemon Rasam

I do Lemon rasam whenever I make variety rice for lunch. Rasam at our home is just for me and my hubby. Kids take rasam only when they are sick. I love to try with different kind of rasam. I take it like a soup. If I have fried appalam or papad I normally put it in Rasam and drink / eat it. Perfect treat for me. Enjoy this lemon rasam with hot rice or just as soup.

Thuvar / Thoor dhal - 1/4 cup
Green Chillies - 2- 4 (slit into 2)
Pepper corns - 1 teaspoon
Cumin seeds - 1 teaspoon
Ginger Garlic paste - 1/2 teaspoon
Asafetida - 2 pinch
Mustard seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Curry leaves - 10 leaves
Oil - 1 teaspoon
Lemon juice - 1.5 to 2 tablespoon (adjust to your taste)

Using a mortar and pestle, coarsely ground the black pepper and cumin seeds. Keep it aside
Pressure cook  the dhal with turmeric powder, water and mash it. Keep it aside
Heat the kada and oil. When it is hot add mustard seeds and let it pop. Add powdered pepper and cumin and fry for 20 sec. Add curry leaves, Ginger garilc paste and green chillies fry for another 30 sec. Add asafetia and fry for another few sec
Add Cooked dhal and Water ( I have used 2 cup of water). Add salt and let it boil. Add coriander leaves and reduce the flame. Add Lemon juice. Let it boil for another min and switch off the flame. (Don't let it boil for long time after adding lemon juice)
Serve hot with rice or enjoy the soup