Lemon Rasam

Items needed:
Green chillies - as needed
Ginger - 1 inch piece
Tomatoes - 2 tomatoes (finely cut)
Turmeric powder - as needed
Asafoetida - as per taste
Salt - as needed
Lemon juice - as needed
Boiled and well-mashed tuar dhal - 2 tablespoons
Coriander leaves - 1 tablespoon (finely chopped)
Ghee - 1 teaspoon
Cumin seeds - 1 teaspoon
Procedure:

1. Take enough water and add the first six ingredients. The base ingredient for this is water; so the quantity of water you take should be just about the same as the quantity of the rasam you desire. The rasam derives the spicy flavor from green chillies. Be generous and add a tad more. The heat of chillies will be beautifully offset by the zest of lemon.
2. Let the water (rasam ;) boil for 15 minutes or so; all the raw flavors should have disappeared.
3. Now add the boiled dhal and let the rasam boil for 2 more minutes.
4. Roast cumin seeds in hot ghee and pour into the rasam. Garnish with coriander seeds.
5. Allow a standing time of around 5 minutes; now add the lemon juice.

Serve with hot rice. Can be had as a soup as well.