Lime Rasam

Wash and cook toor dal in a pressure cooker with sufficient water until smooth.

Add black pepper powder, turmeric powder, green chilly and water to the mashed dal.

Allow the rasam to boil for a few minutes.

Turn off the heat and squeeze the lemon into the rasam.

Heat oil in a pan and splutter mustard seeds and cummin seeds. Add a pinch of asafoetida powder and pour this into the rasam.

Lime rasam is ready and serve hot with rice.