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
  1. Heat oil on medium heat. Add mustard seeds and cook on low heat until seeds pop and sputter.
  2. Add cumin seeds, garlic and chilies. Cook for 1-2 minutes until fragrant.
  3. Add tomatoes, half of the cilantro and lemon halves, reduce heat to medium low and cook 4-5 minutes until tomatoes melt.
  4. Mix in rasam powder then water, daal, lemon juice and salt.
  5. Bring to a boil then a gentle simmer for 10-12 minutes.
  6. Adjust salt and lemon juice as needed. Top with remaining cilantro.
Recipe by hungry desi at https://hungrydesi.com/2016/03/21/lemon-spiced-lentils-lemon-rasam/