Dal is such a must for me. Dal (of the day) along with rice and veggies are always my first course. And since we have dal day in and day out (almost), a variation in the recipe is always welcome. Lemon dal is one such variation. It makes a nice change, once in a while. Like with most recipes on this blog, mine is a variation on the original. The lemon comes from the leaves of the lemon plant and not from actual lemon itself. (Although I have a recipe from a very interesting book Life & Food in Bengal by Chitrita Banerji which uses both the leaves as well as slices of lemon). This is my variation.
You will need:
Masoor dal: 1 small cup
Turmeric: 1/4 tsp
Lemon leaves: 3-4
Salt: 1-2 tsp
Oil: 1 tsp
Jeera / Cumin: 1 tsp
- Wash the dal, with several changes of water. Drain.
- In a pressure cooker, add the dal and 2 cups of water and the turmeric.
- Close the lid and cook for one whistle of the pressure cooker. (Might need two in winters or at higher altitudes).
- Remove cover and stir the dal properly.
- In a pan, add the oil and the jeera. When the jeera start spluttering, add first the lemon leaves and then dal to the pan.
- Keep on high flame.
- Adjust salt and also, add water if the dal has become too thick. It should be fairly thin.
- Let it boil for 3-4 minutes and remove from fire.
- Serve with rice and veggies (of course).
Note: It could possibly be a nice and different soup for non rice eaters!