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Moong dal - 1/2 cup
- 1 tsp
- 1/4 tsp
- 1/2 tsp
Salt to taste
Sambar powder - 1/2 tsp
Oil - 1.5 tbsp
- 1/2 tsp
Fennel - 1/4 tsp
- 1/2 inch piece
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
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.