Lemon Rasam Recipe

• 5 tbsp Lemon Juice, freshly squeezed
• 2 Tomatoes, finely chopped
• 1 tbsp Grated Ginger
• 4 Thai Chilles, finely chopped
• A bunch Coriander Leaves, finely chopped
• 1/2 cup Split Mung Beans (without skin, cooked & mashed)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Asafoetiada
• Salt to taste
• 1/4 tsp Sugar, for balance of taste
• 1/2 tsp Black or White Pepper Powder
• 3 cups Warm Water or Warm Veggie Broth
  
  For Tempering
• 1/2 tsp Mustard Seeds
• 5 leaves Curry Leaves
• 1/2 tsp Cumin Seeds
• 1 tbsp Olive Oil

• Add 2 1/2 cups of water or Veggie broth to the cooked and mashed mung beans.
• Add all the ingredients (except lemon juice & tempering) in the cooked & mashed mung beans mixture and let it boil for at least 10 min..
• Heat the oil in a small pan.
• Add mustard seeds and when they splutter, add Cumin seeds & Curry leaves.
• Add the above seasoning to the rasam.
• Take it out of the stove, allow the rasam to cool for about 10 min.
• Finally, add lemon juice, mix well and check for taste