Lemon rasam

Though I have never had lemon rasam at home (at least, not that I remember), I have been wanting to make it for a fairly long time. When I asked my mother for the recipe, she gave me a very non-commital answer, so I took to google, and found this recipe that I used. Liked it sufficiently for me to put it on my 'tried and tested' list.

2 tbsp Moong Dal
1 Tomato
2 Green Chillies
1 inch piece ginger
1/4 tsp Turmeric Powder
4 cups Water
1 large Lemon
Salt    To Taste

For Seasoning:
1 tsp Ghee
1 tsp Mustard Seeds
1 sprig Curry Leaves

Method:
Heat ghee in a pan and add slit green chillies and crushed ginger and saute it for 2 minutes. Then add chopped tomatoes and stir-fry for a minutes. Remove this from flame.
Take a vessel and add moong dal, sauted tomatoes, green chillies and ginger and add 2 cups of water and allow the moong dal to cook completely. After the tomatoes and dal are cooked completely add another 2 cups of water and bring it to boil. When the froth starts froming on top of the rasam remove from flame
Heat ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add these seasoned ingredients to the rasam. Allow the rasam to cool off and then add the lemon juice extract. Adjust the lemon juice for your taste.
Serve with plain rice.