Jannavi's Tomato Lemon Rasam

This recipe, like the previous one, started with a question posed to the expert, Jannavi - How do I spread my wings a little bit and try for some variety? What follows is a recipe for tomato lemon rasam that can serve 3-4 persons.

My general rules

• Wash all vegetables before use. 
• Cut fine; unless otherwise specified (when in doubt cut it finer). 
• Always add less salt, it is always easier to add more at the end. 
• Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.

Ingredients

• Two handful of pressure cooked dal of your choice; I used Masoor dal. *
• 2 tblsps of ghee **. If you do not have ghee, cut 1/2 an inch from a stick of unsalted butter.
• 2 Roma tomatoes, cut.
• Half an inch of ginger, finely cut. **
• 4-5 strands of Coriander leaves, cut.
• 4-5 curry leaves.
• 1.5 tsps of Jira.
• 0.25 tsp of Hing (asafoetida).
• 0.25 tsp of turmeric powder. **
• Two handful of Kasuri Methi.
• 0.50 tsp of salt. ***
• 3 tblsps of lemon juice.
• 2 tsps of Rasam Powder. **
• 3 cups of water. 

Recipe

1. Pour ghee in a flat bottom pan and set it on a medium fire.
2. Once the ghee melts, add Jira and roast it.
3. Add hing, curry leaves, kasuri methi, ginger, and coriander. Heat till you see incipient signs of charring.
4. Add tomatoes, turmeric, salt, and small amount of water. Close the vessel with a lid and let it simmer for 3-4 minutes.
5. Add cooked dal.
6. Add 2 cups of water and let it come to a boil.
7. Add rasam powder. Pour the powder so that it does not clump.
8. Add the 3rd cup of water and let it come to a boil.
9. Add lemon juice.

Take it off the fire and pour it into a serving dish.

Customize to suit your palate

1. * 2 handful, 3 cups of water serves 3 persons easily
2. ** Add a spoon more of ghee if you like the smell.
3. ** use 1 Green chili and 0.25 inches of ginger for a milder taste.
4. ** 1 spoon of rasam powder if you like milder taste.
5. ** 5 tblsps of lemon juice if you prefer it tangy.
6. *** After adding water, taste to see if you need more salt.
7. **** 4 cups of water makes for a runny rasam.
8. ***** Add 1-2 strands of cut coriander at the end to bring out its fragrance.