Lemongrass Rasam

In a pan add 2 tbsp chopped lemongrass, 2 tbsp chopped tomato, 1 green chili and boil in water.

Bring it to boil and simmer for 2 minutes. Add 1 tsp crushed black pepper.

Add 1 tbsp tur dal, 1/4 tsp haldi, 1/8 tsp salt and mix well.

Switch off the flame once the rasam starts to boil frothy. Squeeze 1 tbsp lemon juice and keep aside.

Heat pan add 1 tsp oil, add 1/4 tsp rai, 4 curry leaves and 1/2 tsp hing.

Pour the tempering on the rasam

Garnish with 1 tbsp chopped coriander leaves and Sip warm.