Ginger Dal Rasam – a fine appetiser

Ingredients
60 gm (1/3 cup) red gram dal (arhar dal)
2 tsp fresh ginger
1 tsp pepper
1 tsp cumin seeds
1 green chili
1/2 tsp turmeric powder
1/2 tsp asafetida powder
1 liter (4 cups) water
3 tsp salt
juice of 1 1/2 or 2 limes, depending on size and individual preference

Method:
Wash the dal well and soak in water for 15 to 30 minutes.
Assemble the ginger, pepper, cumin, chili, turmeric and asafetida and grind to a fine paste in a grinder or a mortar and pestle.
Place the dal, the ground paste, water and salt and pressure cook for 3 to 4 whistles or until done. Alternatively cook in a saucepan until done, about 45 to 50 minutes.
Turn off the heat, put in the lime juice and serve hot.