PREPARATION

1. Take a pressure cooker, add 50 grams split pigeon peas, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 200 milliliters water and mix it well.
2. Cover it with lid and cook until you hear 5 - 6 whistles.
3. Open the lid and give it a nice stir.
4. Remove it from heat and keep aside.
5. Take a pan, add 2 tablespoons split bengal gram, 2 tablespoons split pigeon peas and dry roast for 2 - 3 minutes or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Take a another pan, add 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 2 kashmiri red chili, 10 - 12 curry leaves and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
8. Transfer this into a blender, add the dry roasted dals in it and blend it into a fine powder.
9. Take a heavy skillet, add 100 grams tomato, 1 tablespoon ginger, 4 green chili, 5 curry leaves, 1/4 teaspoon turmeric, 1 tablespoon prepared blended masala and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Add 1 litre water and mix it well.
12. Bring it to a boil.
13. Now, add the cooked dal, 1/2 teaspoon salt and mix it well.
14. Bring it to a boil again.
15. Add 2 tablespoons coriander and mix it well.
16. Add 2 tablespoons lemon jucie and mix it again.
17. Cook for 3 - 5 minutes on medium heat.
18. Remove it from heat and keep aside.
19. Heat 1 tablespoon ghee in a pan, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 dry red chili, 5 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
20. Pour the tempering over the lemon rasam.
21. Serve.