1. Add 1 tsp salt, a pinch of asafoetida, chopped tomato, green chilli (cut length-wise), 2 cups water and bring to boil.
2. Add 1 cup boiled toor dal. Reserve the water as stock.
3. Heat until the ingredients are fully cooked.
4. Add a tsp of rasam powder and heat for 2 minutes.
5. Temper splattered mustard and curry leaves.
6. Squeeze out 2 lines after removing
7. Stir well.
8. Add the dal water.
9. Serve with rice.
Lime Rasam Recipe
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