Super simple Lemony Corriander Rasam Soup with Moong Dal

Sky is overcast. We needed a break from the innumerable cups of teas. Something hot, spicy and tangy was what was needed. From this urge came this rasam soup. It is a little more watery than the rasam, that is all. Reduce the water a little and it can be served with rice. 

Recipe for the Lemony Rasam Soup

3 medium servings

Split Moong Dal	1 Table spoon
Corriander Leaves	2 Table spoons diced
Pepper powder	¼ teaspoon or to taste
Ginger	1/4 inch grated Optional
Curry Leaves	1 strand
Oil	1 tsp
Turmeric	2 pinches
Cumin Seeds	¼ tsp
Lemon	1 small

Directions
 In a pressure cooker, wash and cook the moong dal with 4 cups of water along with the turmeric for two whistles on medium heat.

·         Cool and mash the cooked dal with the back of the spoon. The idea is to cook the dal to a fine paste so that it will give the thickness to the soup.

·         Heat a pan with oil and fry the grated ginger, cumin seeds and  curry leaves.

·         Pour it into the dal and season with salt and pepper.

·         Add the coriander leaves and heat through the soup mixture.

·         Ladle the soup into bowls and drizzle couple of drops of lemon juice.

        If serving as a rasam to go with rice, then use only half the water or double the seasonings to your taste. The measurements given here are too light to stand up when mixed with rice.