Nimmakaya Pachadi

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Recipe

Ingredients

2 medium	lemons
4 tablespoons	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
3 tablespoons	chana dal
3 tablespoons	urad dal
4 to 5	dried red chilies
1 pinch	asafoetida
1 teaspoon	turmeric powder
1 to taste	salt
1 tablespoon	jaggery
1 tablespoon	fenugreek seeds
1 sprig	curry leaves

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.