Lemon Rasam

Ingredients
 
1/2 cup toor Dal/Split pigeon peas
Four Green Chillies
(Large size light green less spicy)
Tender stems of coriander leaves 
1 tbsp Curry leaves 
1 Stem of curry leaves with a few leaves 
200 grams Tomatoes peeled
1/2 tsp Turmeric powder 
Salt as per taste 
1 tbsp Pepper corns
Ghee / clarified butter 2 tbsp
1 Red chillies
1/2 tsp Hing powder 
1tsp Cumin seeds
1tsp Mustard seeds 
1tsp Jaggery 
4 tbsp Lemon juice 
2tbsp Coriander leaves