Ingredients:

• 1 – Tomato
• 1/4 tsp – Asafetida
• 1.5 tsp – Rasam powder
• 1 medium – Lemon (add more if needed)
• 2 tbsp – Masoor dal
• few strands – Coriander leaves
• Salt
• 1 – Green chilli (optional)
• Seasoning:
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera
• 4 – 5 – Curry leaves
• 1 tsp – Ghee

Method:

1. In a kadai, add 2 cups of water, chopped tomato, salt, asafoetida, rasam powder, whole green chilli, masoor dal and boil it for 12 minutes or until tomato turns soft.
2. Add 1.5 cups of water again and bring it to boil. Turn off the heat.
3. Temper with mustard seeds, curry leaves and jeera in ghee.
4. Garnish with coriander leaves and squeeze lemon juice.
5. Mix well and serve with hot rice.
6. Recipe Courtesy: Indian Vegetarian Kitchen