Step 1

Rinse and then add the tur dal or pigeon pea lentils in a pressure cooker together with a pinch of turmeric powder.

Step 2

Add ¾ to 1 cup water and pressure cook on medium heat for 8 to 9 whistles or till the dal has softened and cooked really well.

Step 3

When the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. Keep the cooked lentils aside.

Step 4

In a small grinder or chutney grinder, take the chopped coriander, cumin seeds, black peppercorns and roughly chopped green chilies, ginger, garlic cloves.

Step 5

Without adding water grind to a coarse or semi-fine paste. Keep aside.

Step 6

In a pan or pot, heat sesame oil or any oil and add mustard seeds on low to medium-low heat. Fry till the mustard seeds start crackling.

Step 7

Then add curry leaves and red chilies. Fry till the red chilies change their color and darken a bit. Don't burn them.

Step 8

Now add the ground coarse herbs and spices paste along with a pinch of asafoetida (hing) and turmeric powder. Stir and mix very well on low heat.

Step 9

Add the cooked lentils and add 1 to 1.5 cups water. Stir again to mix well.

Step 10

Season with salt and again stir.

Step 11

On a low to medium heat simmer the rasam for 5 to 6 minutes.

Step 12

Switch off the heat. Wait for 1 minute and then add 2.5 to 3 tablespoons of the lemon juice.

Step 13

You can add more or less as required and as per your taste. Instead of lemon you can also add lime juice. Stir to combine.

Step 14

Garnish with coriander leaves and serve lemon rasam with steamed rice or drink it as a soup.