Wednesday, September 1, 2010

Nimmakaya (Lemon) Charu

  • Kandipappu/Tuvaram dal/Toor dal- 1 cup
  • Haldi/Turmeric- a pinch
  • Salt to taste
  • Green chillies-2
  • Tomato-1 no
  • Onion-1 chopped
  • Ginger- 1/2 inch chopped
  • Lemon Juice- 2 tbsp or added more for sourness

  • Oil/Ghee-2tsp
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2tsp
  • Curryleaves-few
  • Red chillies-2 split
  • Hing/Asafoetida- a pinch
  • Soak Dal in a pressure cooker with 2cups of water and a pinch of turmeric for 5minutes .
  • Cook up for 3 whistles ,and when the pressure comes down Remove the Lid and mash the dal with salt and keep it aside.
  • Now take a large vessel for seasoning.
  • Heat Oil/Ghee and add Cuminseeds,Mustard seeds,red chilies,Curryleaves and hing.
  • Stir this till the Popu/seasoning comes to light brownish.
  • Now add the chopped onions,Tomatoes,greenchillies,Ginger pieces to the seasoning and cook it till it becomes soft.
  • Now add one cup of water to the Vessel and let it boil till it bubbles.
  • Add the mashed dal to the boiling water and stir it.
  • Once it bubbles out and done ,turn off the flame.
  • Add lemonjuice to the Dal and mix well.
  • Garnish with Coriander leaves.
  • Serve along with Hot rice.

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