Lemon Dal

INGREDIENTS

1/2 cup split yellow lentils ( yellow moong dal / Toor dal  )
1/2 tsp turmeric powder
1-inch piece ginger
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dry red chilly
2 green chilies
1 tbsp fresh lemon juice
A sprig of curry leaves
Coriander leaves for garnishing
1 tsp oil
Salt to taste
Rinse moong dal. Pressure cook moong dal with 1 1/2 cups water along with turmeric powder for 3 whistles or until it turns soft and mashed. Alternatively, boil the moong dal in enough water till it turns soft and mashed.
Meanwhile, slit the green chilies and mince the ginger.
Take the mashed moong dal in a pan. Add 1 cup of water and salt. Let this cook on a medium-low flame for 6-7 minutes or till the gravy reaches desired consistency. Keep stirring occasionally to prevent it from sticking to the bottom of the pan.
Once done, remove from heat. Add the freshly squeezed lemon juice and mix well. Keep this aside.
For the tempering, in another pan, heat oil, add mustard seeds. Once they splutter add cumin seeds and broken dry red chilies. Fry till the cumin seeds turn brown.
Add minced ginger, slit green chilies and curry leaves. Fry for a minute and add this to

the dal.  Add red chilies powder and cook for 5 mins, mix well and garnish with chopped coriander leaves.
Nimmakaya pappu/ lemon dal  is ready to be served hot with rice or rotis.