Lemon Rasam

I wanted to make this for a while, then looked up a few blogs and came up with my own variant. First time around i would rate myself 6/10. Next time, i plan to play around with the quantity of the ingrediants.

Pressure cook a cup of lentils (indian sambar dhal), with four times water, along with some small onions (5), green chillies (2), garlic (1), cummin seeds (1 tbl spoon) and ripe tomatoes (3/4). When done (about 20 mts), strain the water and set aside the dal (This can be used to cook some other dish).

Now add some oil to a pan (4 tbl spoon), add mustard seeds (1 tbl spoon), then cummin seeds (1 tbl spoon), then asafetida (sprinkle), curry leaves (left to you - i add a lot), dry chillis (2/3 ), chopped tomatoes (1), crushed garlic (2) stir for 2 minutes and take off the flame. Now add Lemon juice (3 lemons), stir and then add to the strained dhal water. Add salt to taste and garnish with coriander leaves and serve. This should server 5-6 people, goes well with appalam (papad). Approximate cooking time 30 minutes.