Toor Dal - 1/2 cup( cooked)
Ginger - 1 big piece
Green chilli - 2nos
Coriander leaves - 1 tspn( chopped)
Lemon - 1 no
Manjal(Turmeric) - a pinch
Water as required
Cooking oil - 1 tspn
Jeeragam - 1/2 tspn
Mustard - 1/2 tspn
In a vessel, make a paste of cooked toor dal and water. Add manjal, mash pieces of ginger, slit green chilli into the center and salt. Allow it to boil well.
Add chopped coriander leaves.
Heat little oil in sauce pan. Add mustard wait till it splutters and add jeeragam.
When you are ready for lunch squeeze lemon and mix well. Do not heat after adding lemon juice.
Taste and check it should be a good ginger flavour too otherwise add some more ginger and boil well.
Lemon Rasam is ready to serve.
Notes - If you are making more quantity add lemon juice only when you are serving lunch or dinner. Also do not add when hot.