Ingredients

• Moong dal - 1/2 cup
• Chopped ginger - 1 tsp
• Turmeric powder - 1/4 tsp
• Potato - 1
• Onion - 2
• Green chilli - 2
• Cumin Seeds - 1/2 tsp
• A few curry leaves
• Tomatoes - 2
• Salt to taste
• Sambar powder - 1/2 tsp
• Lemon - 1
• A few coriander leaves
• Oil - 1.5 tbsp
• For grinding:
• Grated coconut 1.5 tbsp
• Poppy seeds - 1/2 tsp
• Fennel - 1/4 tsp
• Cinnamon - 1/2 inch piece
• Cloves -2

How to Make Lemon dal

• Squeeze the lemon and extract the juice. Set it aside.
• Pressure cook the dal with ginger and turmeric powder.
• Mash the dal to a nice paste once cooked.
• Pressure cook potato, peel the skin and slice it into smaller pieces.
• Finely chop the onions and tomatoes and keep aside.
• Finely chop the tomatoes and keep it aside.
• Heat oil in a heavy bottomed pan.
• Add poppy seeds, fennel, cinnamon, cloves and fry for a minute.
• Grind the contents of the pan with grated coconut.
• Heat oil in a pan and add cumin seeds.
• When the cumin seeds start to splutter, add chopped green chilli, curry leaves and onion.
• Fry till the onion becomes transparent.
• Then add chopped tomatoes.
• When the tomatoes are cooked, add the mashed dal, ground masala paste, salt, sambar powder and mix well.
• Add 1/2 cup water.
• When the dal starts to boil, remove from flame and add coriander leaves and lemon juice.
• Stir well and serve.
• Recipe & image courtesy: www.subbuskitchen.com