Inspired by the need to adapt to seasonal challenges, this dal recipe offers a delicious twist by replacing tomatoes with zesty lemon. As tomatoes become scarce and costly due to unpredictable weather patterns, this alternative not only preserves the rich flavors of traditional dal but also introduces a refreshing citrusy note. Perfectly balanced with aromatic spices, this comforting dish proves that ingenuity in the kitchen can elevate even the simplest ingredients. Let’s dive into this hearty and satisfying dal enriched with the brightness of lemon, promising a delightful meal despite the absence of tomatoes.
Lemon Daal - without Tomato Recipe
Ingredients:
- Toor Dal
- Lemon
- Turmeric
- Salt
- Oil
- Garlic
- Coriander
- Onion
- Cumin
- Mustard
- Curry Leaves
Instructions:
Prepare the Lentils:
- Rinse the yellow split peas (toor dal) thoroughly under cold water until the water runs clear.
- In a pressure cooker, combine the rinsed dal with 4 cups of water, 1 tsp oil, add green or red chillies 2-3, Add turmeric powder. Bring to a boil, then reduce heat to medium-low and let it simmer, partially covered, for about 15 minutes or until the dal is tender and fully cooked. Stir occasionally and skim off any foam that forms on the surface.
Tempering (Tadka):
- In a separate small pan, heat 2 tbsp of vegetable oil or ghee over medium heat.
- Add cumin seeds and mustard seeds. Let them splutter for a few seconds.
- Add chopped onions, 3-4 garlic cloves, curry leaves, and sauté until they turn golden brown.
Add Lemon:
- Take tempered mixture of daal, keep desired consistency by mixing some water, Add 1 lemon juice, salt and mix. Take a boil.
Combine Everything:
- Mix tadka with daal
Garnish and Serve:
- Garnish with fresh cilantro leaves.
- Serve hot with steamed rice or Indian bread (naan or roti).
Enjoy your delicious homemade daal! Adjust the spice levels according to your preference for a perfect bowl of comfort food.
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