Lemon Spiced Lentils
- 1 tbsp canola oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 green chilies, destemmed and halved
- 3 cloves garlic, diced
- Handful of cherry tomatoes, halved
- 1 lemon, juiced with halves preserved
- Rasam powder to taste
- 2 cups water
- 1 cup toor daal, soaked overnight and pressure cooked until soft
- 1 teaspoon salt
- Fistful of cilantro (optional), chopped
- Heat oil on medium heat. Add mustard seeds and cook on low heat until seeds pop and sputter.
- Add cumin seeds, garlic and chilies. Cook for 1-2 minutes until fragrant.
- Add tomatoes, half of the cilantro and lemon halves, reduce heat to medium low and cook 4-5 minutes until tomatoes melt.
- Mix in rasam powder then water, daal, lemon juice and salt.
- Bring to a boil then a gentle simmer for 10-12 minutes.
- Adjust salt and lemon juice as needed. Top with remaining cilantro.
Recipe by hungry desi at http://hungrydesi.com/2016/03/21/lemon-spiced-lentils-lemon-rasam/
3.5.3208