Lemon rasam

Ingredients:
Toor daal stock – 2 cups
Rasam powder – 1 tsp
Turmeric – pinch
chili
Salt
Lemon juice – 1- 2tbsp  as per taste

Seasoning
Ghee – 1tbsp
Mustard -1 tsp
Cumin -1/2 tsp
Curry leaves – 1 stick
Asafoetida – pinch

Steps:

• When stock is not there pressure cook 2 tbsps toor daal and grind it with water to smooth and add enough water  to make it stock consistency
• Add rasam powder,turmeric, salt, green chili to the stock and boil for 5 – 8 min
• Once boiled season it and add lemon juice

Note: Once lemon juice is added do not boil.