Dwadasi Sathuamuthu/Lemon Rasam without Tomato and Tamarind

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).

For Dwadasi Paranya Thaligai Menus, Please see here http://www.sadhanakitchen.blogspot.com/2014/01/dwadasi-parayanai-thaligai-dwadasi-menu.html . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Ingredients:

Toor Dhal                             - ¼ cup

Turmeric Powder                     ½ tsp.

Water                                     2 cups.

Grated Ginger                       1 tbsp

Chopped curry leaves            few 

Lemon Juice                          2 tbsp.

Salt                                      to taste.                          

Fry and Powder coarsely

Ghee                                   ½ tsp.

Urdh dal                               ¾ tsp.

Chenna dal                            ½ tsp.

Black Pepper                          1 tbsp.

Cummin seeds                        1 tsp.

Red chilies                              2 no.

 Curry leaves                          few

FOR TEMPERING IN GHEE:

Ghee                                   1 tbsp.

Mustard seeds                      1/2 tsp

Curry leaves                         little

Crushed red chilies                2 no.

Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish

Method:

• Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
• Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
• In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
• Add ground powder and boil , while rasam froths up, remove from the fire.
• With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
• Squeeze lemon juice and mix well.
• Garnish with chopped cilantro. 

Note:

• Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.