Lemon Saaru

Method

1. 1

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth and thin with water.

2. 2

   Dry roast spices: Roast 1 tsp black pepper, 1 tsp cumin seeds and 1 sprig curry leaves in a dry pan 2 minutes. Grind coarsely.

3. 3

   Make saaru base: In a pot add mashed dal, 2 cups water and the coarsely ground spices. Add half tsp turmeric and salt.

4. 4

   Bring to boil: Cook on medium heat until boiling.

5. 5

   Simmer: Cook on low heat 6-8 minutes until thin and fragrant.

6. 6

   Remove from heat completely: This is essential before adding lemon juice.

7. 7

   Add lemon juice: Squeeze 2-3 lemons into the saaru. Stir. Adding lemon to hot saaru makes it bitter — the heat must be off.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida and curry leaves.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the lemon saaru.

10. 10

    Serve: Adjust salt. Lemon saaru should be thin, refreshing and tangy. Garnish with fresh coriander. Serve over steamed rice.