Ginger Rasam

Ingredients:
Tomato, finely chopped - 1 big
Green chillies, slit lengthwise - 2-3
Ginger, whole - about the area corresponding to the first three fingers of your hand held together [yeah, this is a very gingery soup!]
Water - 2 cups
Water from cooking toor dal - about 1 cup (optional, can be replaced with water, but has less flavour)
Turmeric powder - a pinch
Asafoetida - a pinch
Lemon juice - from 1 medium lemon
Salt - to taste

For tempering:
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 6-7

Time: (prep+cook) 10-15 min
Servings: 4-6

Method:
Heat 2 cups of water along with salt, turmeric, asafoetida, mashed ginger, tomatoes and green chillies. Bring to boil on a medium high flame, cooking until the tomatoes are done. Add the dal water and bring the heat down to medium. When bubbles begin to appear on the surface, take down from the stove. Season with fried mustard seeds and curry leaves. Let cool for a few minutes. Before serving, mix in the lemon juice and garnish with chopped coriander leaves. Serve with white rice.

Author: Shrinkingsodacan
Source: Mom's recipe