Pressure cook or steam dal and keep aside.

Peel Ginger, garlic, wash and make them ready.

Squeeze Lemon Juice from fresh lemon , keep aside.

Grind ginger,garlic, one chili, black pepper, cumin seeds, coriander powder and tomato to fine paste.

In a pan/kadai add minimal oil.

Temper mustard seeds, add ground paste and saute for 5 minutes in low /medium flame.

The raw smell has to go off.

Add Curry leaves, slit the other green chili and add to it.

Saute a minute or two then add salt and turmeric powder.

Now add cooked dal (optional) and add enough water to make rasam/thin soup.

Let it foam adjust salt and remove from flame.

Now add lemon juice as needed and chopped coriander leaves. (I am out of coriander leaves today so i didn't add it).

I Served it with typical South Indian lunch today which had Moong Dal Kootu (recipe soon), Carrot Beans Stir Fry (Poriyal) , Okra Mor Kulambu (recipe later), Boiled Rice and Waffles/Appalam.