Simple Lemon Dal

I've been noticing quite a few recipes for easy lemon dal dishes floating around and on a night when I really didn't feel like cooking but needed nourishment, I whipped this up in hardly any time at all. Thanks to Siri for the inspiration. There is minimal prep — the whole process is complete in under an hour. It's an especially soothing curry too, for it has a bit of warming kick, although the flavors come together in an elegant way. The fresh lemon juice really brings everything together. It is very easy to digest as well. All you need to complete your meal is rice or bread and a vegetable side if desired.

I have used toor dal here, but feel free to use the lentil of your choice. Adjust the cooking time accordingly.

Simple Lemon Dal

Recipe by Lisa Turner Cuisine: Indian Published on February 10, 2014 Simple spicy dal curry cooked with fresh lemon juice Print this recipe Dal: 1 cup toor dal, well rinsed and soaked for 30 - 60 minutes, and drained 2 1/2 cups water 1/4 teaspoon turmeric 1 teaspoon sea salt, or to taste juice from 1 small lemon (2 tablespoons) Tarka (tempering): 1 tablespoon ghee or oil 1/2 teaspoon urad dal, rinsed 1/2 teaspoon brown mustard seeds 1/2 to 1 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 1 to 2 green chilies, seeded and finely chopped 1 dried whole red chili, broken into small bits small handful of dried curry leaves 1/4 teaspoon asafetida Instructions: Thoroughly rinse the toor dal or other split dal and soak in water for 30 to 60 minutes. Drain. Combine the dal, water and turmeric in a medium saucepan and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the dal begins to break apart — about 40 to 50 minutes. Whisk this mixture a good few times to break down the dal further. Stir in the salt and lemon juice and cook for another few minutes. Remove from heat. In a small saucepan, heat the ghee or oil over medium-high heat. Add the urad dal, mustard seeds, cumin seeds and fenugreek seeds. Stir until the seeds begin to splutter and pop. Immediately add the chilies and curry leaves and stir for another minute. Toss in the asafetida, stir a couple of times, and pour the contents of the pan over the dal. Cover the dal with the lid and let sit for 5 minutes. Stir and serve with rice or bread. Makes 4 servings

More easy lentil dals that you are sure to enjoy:
Tarka Dal with Tomatoes and Spices
Toor Dal Palak
Tangy Red Lentil Dal with Goda Masala (Amti)
Urad Dal with Spices

On the top of the reading stack: Selected stories by Willa Cather

Audio Accompaniment: Dusty Kid