Ingredients:

• 1/4 cup – cooked Toor Dal
• 1 tbsp – Ghee
• 1 tsp – Mustard Seeds
• 1 tsp – cumin (jeera) seeds
• 1 tsp – Fenugreek seeds
• 1-2 – Green chillies
• 1 pinch – Asafoetida
• 1 – Lime (juice)
• 3/4 cup – water
• Salt to taste

Method:

1. Mash the toor dal coarsely and set aside.
2. Heat ghee in a pan, add mustard seeds, cumin seeds and fenugreek seeds.
3. When the mustard seeds starts spluttering, add asafetida and slit green chillies.
4. Fry for a minute.
5. Now, add the mashed toor dal and water and bring it to boil.
6. Remove the pan from the stove and add the lemon juice.
7. Never add the lemon juice when the rasam is boiling.

Recipe courtesy of Sarat Jyostna