Sometimes a twist in the cooking process may yield a new, taste-filled recipe,sometimes it happens with adding extra-ingredients.Ginger adds a nice flavor and taste to Lentil Curry than its counter-part Garlic(which we use often in Dal preparation).This Ginger and Lemon Combo not only serves U an awesome and nicely-flavored Tea but also a super-hit Sambar(Lentils Curry).This Dal curry will be a delicious match for Steamed Rice and all Indian Breads.Yellow Moongdal is healthier than Toordal and lemon does the same than the tamarind pulp.Here is the simple and easy to do recipe for U to try at home.This serves 4 nos and can be done in 18- 20 mins.Enjoy Easy Cooking at home.Enjoy ur meal!.Bon Appetit!.
Ginger-Lemony Sambar
Ingredients:
70 gm split yellow Moongdal - washed well
1 small tomato-chopped
1 tsp cumin seeds
a pinch turmeric powder
1/4 tsp asafoetida powder
1 green chilli-slit legthwise
1 inch size ginger - peeled and crushed
1 tsp any good Sambar Powder
1 tsp grated coconut
2 tbsp lemon juice
1 tsp salt or salt to taste
3 whole red chillies
few curry leaves and coriander leaves
3 small onions-peeled and finely chopped
1/2 tsp mustard seeds
2 tsp refined oil + 1 tsp coconut oil
Directions
1.Take a pressure pan,add cleaned yellow moongdal,chopped tomato,crushed ginger,turmeric powder, asafoetida powder,1/4 tsp cumin seeds and few coriander leaves.
2.Measure 300 ml water and add it to the pan.Mix them well and pressure-cook upto 4 whistles.Keep it aside.
3.Take another pressure pan,add 2 tsp coconut oil,mustard seeds,Chopped small onions,whole red chillies (optional) and curry leaves.
4.Add the pressure-cooked(done) yellow moongdal,sambar powder,salt,grated coconut and close the pressure pan (don't put whistle) and let it simmer for 4-5 mins till oil floats on top - keeping the flame medium flame.
5.Sprinkle lemon juice,mix it well and let it boil for 30-40 secs more.
6.Add a dash of ghee on top and garnish with coriander leaves.
7.Ginger- Lemony Sambar is ready to be served with Steamed rice,Bread slices and all Indian Breads at any time.
Ginger-Lemony Sambar
Ingredients:
70 gm split yellow Moongdal - washed well
1 small tomato-chopped
1 tsp cumin seeds
a pinch turmeric powder
1/4 tsp asafoetida powder
1 green chilli-slit legthwise
1 inch size ginger - peeled and crushed
1 tsp any good Sambar Powder
1 tsp grated coconut
2 tbsp lemon juice
1 tsp salt or salt to taste
3 whole red chillies
few curry leaves and coriander leaves
3 small onions-peeled and finely chopped
1/2 tsp mustard seeds
2 tsp refined oil + 1 tsp coconut oil
Directions
1.Take a pressure pan,add cleaned yellow moongdal,chopped tomato,crushed ginger,turmeric powder, asafoetida powder,1/4 tsp cumin seeds and few coriander leaves.
2.Measure 300 ml water and add it to the pan.Mix them well and pressure-cook upto 4 whistles.Keep it aside.
3.Take another pressure pan,add 2 tsp coconut oil,mustard seeds,Chopped small onions,whole red chillies (optional) and curry leaves.
4.Add the pressure-cooked(done) yellow moongdal,sambar powder,salt,grated coconut and close the pressure pan (don't put whistle) and let it simmer for 4-5 mins till oil floats on top - keeping the flame medium flame.
5.Sprinkle lemon juice,mix it well and let it boil for 30-40 secs more.
6.Add a dash of ghee on top and garnish with coriander leaves.
7.Ginger- Lemony Sambar is ready to be served with Steamed rice,Bread slices and all Indian Breads at any time.
