(A THIN TANGY SWEET SOUTH INDIAN APPETIZER/SOUP )
SERVING – 6 (WILL YIELD ABOUT 1 LITER)
- DRINKING WATER – 1 LITRE
- REDGRAM DAL (COOKED) – 1/2 CUP
- LEMON JUICE – 2 TBSP
- ASAFOETIDA – 1/4 TSP
- CUMIN SEEDS – 1 TSP
- MUSTARD SEEDS – 1 TSP
- SAMBHAR POWDER – 1 TSP
- CURRY LEAVES – FEW PINCH
- TURMERIC POWDER – FEW PINCH
- GREEN CHILLY- 2 SLIT
- RED CHILLY – 1 BROKEN
- WATERMELON CUBES – 1 CUP
- CORIANDER LEAVES – 1 TBSP FINELY CHOPPED
METHOD
- Take 200ml of water in a pan. Add a pinch of asafoetida ,the slit green chilly, turmeric powder, sambhar powder and salt. Bring to a boil. Simmer on low flame for about 5 minutes.
- Add remaining water and the cooked and mashed dal. Stir and allow to froth at the sides.
- Remove from flame and add the lemon juice and watermelon cubes.
- Temper in ghee with mustard, cumin asafoetida, red chilly and curry leaves.
- Garnish with coriander leaves and serve.
- Best eaten with hot rice and ghee with appalam/papad as accompaniment.
- Can be served as an appetizer too.
REcipe Video
