Lemon Rasam

1/4 cup cooked and mashes toor dal along with toor dal cooked water

Make dal + dal cooked water to 2 cups. If it does not come to 2 cups, add more water to make it 2 cups.

2 tsp cumin seeds
1 tsp black pepper (I used 1/2 tsp, I think 1 tsp would be much better)
1 drey red chili / jalapeno
1 tsp ginger, chopped
1 tbsp garlic, chopped

Make coarse powder of the above without adding water.

1 tbsp coconut / sesame oil
1/4 tsp mustard seeds

Heat oil in a pan, add mustard seeds and allow them to splutter.

1 dry red chili, broken

Add red chili and sauté till the color of the chili darken.

asafoetida
1/2 tsp turmeric powder

Add ground rasam powder, turmeric, asafetida, stir well.

1 and 1/4 tsp salt
2 cups water

Add cooked dal, along with dal coked water, salt and 2 more cups of water. Stir well. Simmer the rasam in medium flame for 6 minutes.

Switch off the stove. Wait for few minutes.

1/4 cup lemon juice (juice from 1 lemon)

Add lemon juice, mix well.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tasted Wonderful when we had it immediately after making the rasam, but tasted AWESOME the next day.
Source: vegrecipesofindia