Lemony Tomato Dal

According to ayurveda, replacing tamarind with lemon in everyday cooking reaps health benefits and this dal is based on that school of thought. Tamarind happens to be a basic ingredient in preparation of any traditional Andhra style dal and lemon replaces tamarind in this simple and healthy dal recipe. A pleasant variation to try when you want something new or when one runs out of tamarind. The recipe for this home style, delicious dal comes from my cousin's wife. 

Ingredients for 4 servings:
3/4 cup toordal / lentils
1/8 tsp turmeric powder
3 tomatoes (I used plum tomatoes)
6 Serrano peppers, sliced lengthwise
Salt to taste
1 big juicy lemon (or as per taste)
For tadka: 1 tsp mustard seeds, 1 tsp cumin seeds, few curry leaves, a pinch of asafoetida
Minced cilantro for garnish

Cooking:
* Wash the toordal and cook it adding turmeric powder and about 1.5 cups of water in a pressure cooker. Alternatively, the dal can be cooked on stovetop till done.
* Heat oil in a kadai or thick-bottomed cooking vessel and add the tadka ingredients. When they start to pop and splutter add the green chillies and tomatoes. Stir them once, cover the pan and cook on low flame. Keep stirring once or twice in between till the tomatoes turn mushy.
* Add the cooked dal and salt to the kadai. Mix well and let it simmer for a couple of minutes more so that the flavors mingle. Turn off the stove.
* Add the lemon/lime juice as needed and stir well once more.
* Garnish with cilantro and serve with hot steamed rice /rotis.

This goes to Susan's MLLA -  30th edition hosted by Priya Mitharwal.

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