Lemon Saaru

Ingredients

• - lemon rasam
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp saaru pudi (saaru powder)
• - 1/4 tsp turmeric
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth and thin with water.
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. Make saaru base: In a pot add mashed dal, 2 cups water and the coarsely ground spices. Add half tsp turmeric and salt.
4. Bring to boil: Cook on medium heat until boiling.
5. Simmer: Cook on low heat 6-8 minutes until thin and fragrant.
6. Remove from heat completely: This is essential before adding lemon juice.
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. Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida and curry leaves.
9. Pour tempering: Pour sizzling ghee tempering into the lemon saaru.
10. Serve: Adjust salt. Lemon saaru should be thin, refreshing and tangy. Garnish with fresh coriander. Serve over steamed rice.