This light satisfying meal will certainly be relished after the festive season after spending days feasting on sorpatel, vindaloo, roasts and heavy festive food. Dal rice is invariably our go to meal when we just need to slow down on our cooking to give our digestive system a bit of rest. Having said that, dal rice is one meal that is welcome anytime.

This Lemon Masoor Dal is cooked without tomatoes and includes lemon to add a bit of tang. Make it thick to eat with rotis or pooris or a bit runny to pour over your rice and enjoy!

Ingredients

• 1.5 cups masoor dal
• 1 medium onion
• 1” pc. Ginger shredded
• 1 tsp. red chilli powder
• 2” pc cinnamon
• 1 lemon
• ¼ cup coriander leaves, chopped
• Tempering
• 2 tbsp. oil or ghee
• 1 medium onion chopped
• 2 to 3 cloves garlic chopped
• 2 green chillies
• 2 to 3 bay leaves

1. Clean and rinse the dal, add 4 cups water, alongwith the onion, ginger, cinnamon sticks and bring to a boil. 
2. Reduce flame and cook 10 minutes.  Add the red chilli powder, juice of the lemon (discard the seeds) and add the peels to the dal. 
3. Bring to a boil and cook 30 to 40 minutes, stirring occasionally till soft. 
4. Heat oil in a pan, add the chopped onion, garlic, green chilli and bay leaves and fry till onions are brown. 
5. Add to the dal. 
6. Remove the bay leaves and the lemon skins and garnish with chopped coriander leaves. 
7. Serve hot.