Ingredients:
Ginger - 50 gms
Tomato - 2
Lemon - 2
Red Gram - 1 tblsp
Rasam Powder - 2 tsp
Asafoetida - a pinch
Turmeric Powder - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 tsp, chopped
Salt as per taste

Method:
1. Wash and peel the ginger.
2. Cut it into small pieces.
3. Keep 4 to 5 pieces of ginger separately.
4. Fry the remaining pieces.
5. Grind and extract ginger juice.
6. Cook the red gram in a pressure cooker and extract 3 cups of dal water from it.
7. Add the chopped tomatoes, salt, turmeric powder, ginger pieces, rasam powder and asafoetida along with dal water.
8. Pour 2 cups of water in it.
9. Let it boil for 5 to 7 minutes.
10. Fry curry leaves and mustard seeds in 1 tsp of ghee. Add it to the rasam.
11. Mix the ginger extract and let it boil for another 5 minutes.
12. Remove and add lemon juice.
13. Serve with plain rice.