Lemony Dal:
This is one dish, which I am sure, will conjure up warm memories for many.
This simple Dal requires no fancy ingredients, and can be whipped up in no time. It would pair really well with rotis, phulkas. Relishing this lemony dal with steaming rice, to which a dollop of ghee is added, is heavenly!!!
Ingredients:
Toor dal-1/2 a cup
Moong dal-1/2 a cup
Squeezed out lemon juice-1/2 to 1 tbsp
Green chillies- 1 to 2 (adapt it to your choice)
Grated ginger- 1/2 a tbsp.(It has great anti inflammatory benefits)
Cilantro/Kothamalli- for garnishing(optional)
Salt-to taste
Note:
I generally soak the dals overnight. This helps them cook faster. Added benefits from soaking are the easy digestibility, and also the reduction in the levels of the phytic acid, found naturally in pulses. The phytates bind with important minerals in the body, and overtime may lead to mineral deficiencies.
Make sure to discard the water used for soaking, and use fresh water prior to cooking.
Spices for seasoning:
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Ghee- 2 tsps
Preparation:
Cook both the Dals together in a cooker. Keep the cooked Dal aside.
In a kadai, take 2 tsps of ghee. Add the mustard seeds. Once it splutters, throw in the cumin seeds. When it starts browning, add the chopped green chillies and the grated ginger. Stir for a couple of seconds. Remove from the stove and pour this seasoning over the cooked Dal. Add the required salt and the lemon juice.
Stir thoroughly. Garnish with chopped cilantro, if using.
Enjoy!!!!
This is one dish, which I am sure, will conjure up warm memories for many.
This simple Dal requires no fancy ingredients, and can be whipped up in no time. It would pair really well with rotis, phulkas. Relishing this lemony dal with steaming rice, to which a dollop of ghee is added, is heavenly!!!
Ingredients:
Toor dal-1/2 a cup
Moong dal-1/2 a cup
Squeezed out lemon juice-1/2 to 1 tbsp
Green chillies- 1 to 2 (adapt it to your choice)
Grated ginger- 1/2 a tbsp.(It has great anti inflammatory benefits)
Cilantro/Kothamalli- for garnishing(optional)
Salt-to taste
Note:
I generally soak the dals overnight. This helps them cook faster. Added benefits from soaking are the easy digestibility, and also the reduction in the levels of the phytic acid, found naturally in pulses. The phytates bind with important minerals in the body, and overtime may lead to mineral deficiencies.
Make sure to discard the water used for soaking, and use fresh water prior to cooking.
Spices for seasoning:
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Ghee- 2 tsps
Preparation:
Cook both the Dals together in a cooker. Keep the cooked Dal aside.
In a kadai, take 2 tsps of ghee. Add the mustard seeds. Once it splutters, throw in the cumin seeds. When it starts browning, add the chopped green chillies and the grated ginger. Stir for a couple of seconds. Remove from the stove and pour this seasoning over the cooked Dal. Add the required salt and the lemon juice.
Stir thoroughly. Garnish with chopped cilantro, if using.
Enjoy!!!!
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