Lemon Rasam (Elimbichembayam Rasam)

Ingredients
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*Toor dal (Split yellow Lentils) 1/2 Cup
*Tomatoes Chopped in big pieces- 2 tomatoes
*Cumene seeds 1/4 tsp (optional)
*Ginger - chopped 1/2 tsp
*Lemon Juice - 1 lemon
*Turmeric 1/4 tsp
*Cut Green chilli pepper - 2 small
*Rasam powder - 1tsp
*Hing powder
*Salt to taste
*Mustard seeds 1/4 tsp
*Ghee (Clarified butter) or Nallenai (Sesame oil)
* Cilantro

Procedure
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--Cook toor dal in a pressure cooker for 3-4 whistles until fully cooked
--Mash cooked dal with a beater and make into paste and add water
--Add cumene seeds, chopped ginger, chopped green chillies, chopped tomatoes, turmeric, salt
--Add rasam powder and bring to boil and cook in medium high heat until tomatoes are soft
--Remove from heat and squeeze lemon juice into rasam
--Make Tadka (fry and pop mustard seeds and little cumene seeds) in 1tsp olive oil or ghee and add to rasam
--Add cilantro to garnish