Lemon Soup/Lemon -Lentil Rasam/Nimbe Saaru (ನಿಂಬೆ ಸಾರು)

Lemon Soup is a beautiful pale yellow colored lemony flavored thin soup.  It is a tasty, light and flavorful with an aroma of fresh lemon juice and asafoetida.  It is ideal to have as a soup with papad or over white rice.

 

Ingredients:

1/2 cup Toor dal

Freshly squeezed lemon juice - 4tbsp

1/2 tbsp oil

4 cups water

1 cup of fresh coconut milk

1 small tomato, finely chopped (optional)

4-5 green chillis slit

large pinch turmeric pwd

salt to taste

For seasoning/oggarane/tadka:

1/2 tbsp ghee/oil

pinch of mustard seeds

pinch of cumin seeds

large pinch hing/asafoetida/ingu

1 dry red chilli, tear and de-seed

10-12 curry leaves

• Pressure cook toor dal with green chillies, turmeric, 1/2 tbsp of oil all of them together in a vessel.
• Mash the cooked dal.
• Combine mashed dal with water, add salt, coconut milk, and few curry leaves. Bring to a boil.
• While the dal water is boiling, heat oil in a pan, add mustard seeds and as they splutter, add the cumin seeds and once the cumin crackles, add curry leaves and red chilli. Finally add asafoetida.
• Turn off heat. Let it cool down a bit.
• Add the lemon juice and combine. Adjust salt. Add seasoning, garnish with coriander leaves and serve warm.

Lemon Soup rice with stir fried Broccoli

Onion and Potato Sambhar (ಆಲೂಗಡ್ಡೆ ಈರುಳ್ಳಿ ಹುಳಿ)

The combination of Onions especially 'Shallots' and Potato sambar is very tasty compare to any other vegetable sambar. Check out the recipe.

Ingredients:

Toor dal - 3/4 cup
12 to 15 shallots (baby onions)
2 ripe juicy tomatoes
2 cubed potatoes
11/2 tbsp of Sambhar Powder
1 tsp of tamarind juice
1/4 tsp of grated jaggery
2 tsp of grated coconut

• Pressure cook the toor dal until soft for 3 whitsles.
• Cut and cook the vegetables (only tomatoes and potatoes, let the onion be whole) separately, don't pressure cook it, it will get mashed.
• Grind grated coconut, sambhar powder, tamarind juice  (squash some tamarind paste in a water) and make fine paste.
  
• Mix cooked toor dal, vegetables and the paste, add salt and boil for few minutes in simmer flame with stirring in between.
• Serve hot with Idlis and rice.

Spinach-Tur Dal Thove

Ingredients:

3/4 cup tur dal (thogari bele)

2 cups tightly packed spinach leaves

1 big onion finely chopped

1 small tomato finely chopped

5-6 green chillis slit length wise

1/4 tsp turmeric pwd

2 tbsp of Lemon Juice


For tempering/Oggarne/tadka:

1 tbsp oil

1/2 tsp mustard seeds

2 dried red chillis (tear into pieces)

2-3 garlic flakes crushed

5-6 curry leaves

• Heat the oil in a pan, add mustard seeds let them pop then add chopped spinach, saute it for 4 to 5 mts.
• Pressure cook sauted spinach and tur dal in a cooker for 3 whistles.
• Heat oil in a pan, add mustard seeds, let them pop, add the garlic, red chillis, curry leaves, chopped onions and sauté till onions turn slightly pink then add chopped tomato, saute for 2 to 3 mts.
• Add the cooked turdal and spinach mix to the onion tomato mixture, add salt and lemon juice cook for 4-5 mts.
• Serve with white rice or hot rotis