Tomato Lemon Rasam

Ingredients

• ½ cup toor dal (split yellow pigeon peas)
• 1 teaspoon turmeric powder, divided
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 tablespoon freshly cracked black pepper
• 1 (2-inch) piece fresh ginger, peeled and finely chopped
• 1 Serrano chile, chopped
• 4 large cloves garlic, chopped
• 1 teaspoon vegetable oil
• 1 teaspoon yellow mustard seeds
• 15 curry leaves, torn into pieces
• 1 (14.5-oz.) can chopped tomatoes
• ¼ teaspoon asafoetida
• ½ teaspoon kosher salt
• ¼ cup fresh lemon juice (from 1 lemon)
• ½ cup chopped cilantro

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