Lemon Recipe

This comforting dal dish combines the earthy richness of moong and chana lentils with the vibrant zest of fresh lemon. The lentils are simmered until tender with ginger and turmeric, creating a creamy, wholesome base. A final tempering of cumin seeds, asafoetida, and dried red chilies adds a fragrant, savory depth that awakens the palate. The addition of amchur or fresh lemon juice at the end provides a necessary acidic balance, cutting through the starchiness and refreshing the overall flavor profile. It is a simple, nutritious meal perfect for everyday cooking, requiring only basic pantry staples. Serve hot with rice or flatbread for a satisfying, home-style experience.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 3

Calories: 217.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting dal dish combines the earthy richness of moong and chana lentils with the vibrant zest of fresh lemon. The lentils are simmered until tender with ginger and turmeric, creating a creamy, wholesome base. A final tempering of cumin seeds, asafoetida, and dried red chilies adds a fragrant, savory depth that awakens the palate. The addition of amchur or fresh lemon juice at the end provides a necessary acidic balance, cutting through the starchiness and refreshing the overall flavor profile. It is a simple, nutritious meal perfect for everyday cooking, requiring only basic pantry staples. Serve hot with rice or flatbread for a satisfying, home-style experience.

Ingredients

Pick, wash and soak moong dal and chana dal in about 3 cups of water

Directions

1
Rinse the moong and chana dal thoroughly. Soak them in enough water to cover by about 3 cups for at least 30 minutes, then drain.
2
Place the soaked dal in a pot with 4 cups of fresh water, a pinch of salt, turmeric powder, and chopped ginger. Bring to a boil, then reduce heat and simmer until the chana dal is tender, approximately 20-30 minutes.
3
While the dal cooks, heat oil in a small pan over medium heat. Add cumin seeds and asafoetida.
4
Add whole dry red chilies to the oil and cook until the cumin seeds begin to crackle and the chilies are slightly toasted.
5
Pour the hot tempering mixture over the cooked dal. Stir well to combine.
6
Simmer the dal for another 10 minutes to allow flavors to meld.
7
Stir in amchur (dry mango powder) or 2 teaspoons of fresh lemon juice. Adjust salt to taste and serve hot.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 217.5kcal

% Daily Value *
Total Fat 11.1g18%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 9.5mg1%
Total Carbohydrate 29.0g10%
Dietary Fiber 9.8g40%
Sugars 4.2g
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if it has thickened too much.

Substitutions: If you cannot find amchur, fresh lemon juice or lime juice is an excellent substitute. You can also use a mix of moong dal and toor dal if chana dal is unavailable.

Tips: For a creamier texture, you can blend a portion of the cooked dal before adding the tempering. Ensure the dal is fully tender before adding the acid (lemon juice), as adding it too early can prevent the lentils from softening properly.

Keywords: dal, moong, chana, lentils, lemon, cumin, ginger, turmeric, indian, vegan, healthy, simmered, tempering, spices, comfort food

Read it online: https://www.chefs-mate.com/recipe/lemon-recipe-106/