Lemon Rasam

Wash Toor dal thoroughly and pressure cook with 250 grams of Water until very soft, about 3-4 whistles. Allow the pressure to release naturally. Mash the cooked Toor dal well to a smooth consistency.

In a medium-sized pot, combine the mashed Toor dal, chopped Tomato, slit Green chili, Turmeric, crushed Black pepper, and Salt. Add the remaining 750 grams of Water.

Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce the heat and let it simmer for 8-10 minutes, allowing the flavors to meld and the Tomato to soften.