Nimmakaya Pachadi

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Recipe

Ingredients

	2 medium	Lemon
	4 tablespoons	Sesame oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	3 tablespoons	Chana dal
	3 tablespoons	Urad dal
	4 to 5	Red Chili , dried
	1 pinch	Asafoetida
	1 teaspoon	Turmeric powder
	1 to taste	Salt
	1 tablespoon	Jaggery
	1 tablespoon	Fenugreek Seed
	1 sprig	Curry Leaf

Instructions

1. 1 Dry roast the fenugreek seeds on low heat until golden brown and aromatic. Allow them to cool and grind into a fine powder.
2. 2 Squeeze the juice from the lemons into a bowl and set aside.
3. 3 Heat sesame oil in a pan over medium heat.
4. 4 Add mustard seeds to the hot oil and let them splutter.
5. 5 Add cumin seeds, chana dal, urad dal, and dried red chilies. Fry until the dals turn golden brown.
6. 6 Add asafoetida, turmeric powder, and curry leaves. Stir well.
7. 7 Remove the pan from heat and let the mixture cool slightly.
8. 8 In a blender, add the cooled mixture, lemon juice, salt, jaggery, and the ground fenugreek powder. Blend into a coarse paste.
9. 9 Transfer the pachadi to a bowl and adjust salt and jaggery according to taste.