This is one of the easiest of all daals. If you don't have any other veggies to put in the daal, but surely have lemons or like in Indian kitchens, have some lemon juice hid away in some corner of the fridge, use it to make this easy dish.
Like pappu kattu which is also easy, but its more liquidy than this. This should be as thick as the usual daal we make and will go with rice or roti. Make it as katti or sour as you want.
The day I made this, I was little worried that I made too much and a lot would be left over for the next day. But to my surprise, not even a big spoon of it was left over. Kids and my husband ate it all up!!!
If you have some left over plain daal, it will take even less time to make it. Otherwise, it takes about the time it takes to pressure cook the daal and about 10 mins to temper it and add lemon.
1 cup cooked toor daal / kandi pappu
1 small onion, chopped
4-5 green chillies, chopped
Enough lemon juice to suit your taste
4-5 garlic cloves, smashed or chopped
1/4 tsp urad daal
1/4 tsp jeera
1/4 tsp mustard seeds
pinch of hing or asfoetida ot inguva
1/4 tsp turmeric powder
1/2 tsp chilli powder
5-6 curry leaves
2 dry red chillies, broken
1 tbsp oil
salt to taste
1 tbsp coriander leaves, chopped
Mash the cooked daal to your consistency by adding some water if required.
In a small pot, heat oil, add urad daal and garlic, saute to brown it. Add mustard seeds and jeera and let them splutter. Add curry leaves and red chillies. Add the onions and green chillies and saute till translucent. Add hing, turmeric powder and chilli powder and saute. Add the daal to this mix and mix well. Remove from heat and add the lemon juice. Add coriander leaves to garnish.
Serve hot with rice, roti or chapathi. Enjoy!!!
This is going to Suma Gandlur from Veggie Platter's 'Delicious Dals' event.