To prepare Lemon Thyme Rasam Recipe, keep the tamarind water ready.
Into a sauce pan, add the tamarind water, tomatoes, rasam powder, cumin powder, pepper powder, hing, a few curry leaves and salt into a pan. Add the thyme leaves, stir.
Bring to a boil on medium-high heat and then simmer till the tomatoes are cooked.
Clean and wash dal and pressure cook dal with enough water with 1 cup of water and turmeric powder for 3-4 whistles. Turn off the flame.
Once the pressure from the cooker is released naturally. , whisk the dal and keep it aside.
Add the dal to the tamarind tomato base and bring the thyme rasam to a boil and then reduce the stove to low flame. Let the rasam simmer for 5 minutes or more, so that the raw taste of the chilli in the rasam powder incorporates well into the rasam.
Adjust salt and simmer for 3 more minutes and turn off the heat.
While the rasam is cooking, in a tadka pan, heat a teaspoon of ghee and splutter mustard and cumin seeds. Add curry leaves, let it crackle and take it off heat. Pour the tadka to the Lemon Thyme rasam.
Squeeze lemon to the Lemon Thyme Rasam recipe just before serving and pair it up with rice and beetroot poriyal recipe for lunch.