Katt Saaru / Thovve / Lemon Dal

Food-filment is out of hibernation after almost 2 months !!!! Crazy right?

‘Food-Filment’ is a major part of my life, it is my second baby 🙂 So you can definitely imagine my plight staying away from my blog for more than 2 months. I can pen down the reasons for being so distant from the blog but at the end of the day, the fact that I did not update my blog definitely makes me unhappy. So for now, let’s leave the reasons aside and get into the mode of re-connecting myself with the blog as much as possible because this is one among those things in life which keeps me sane and makes me happy 🙂

My life has been crazy busy from past 2 months – summer vacations with parents, summer trips and a move from sunny California to the big apple city NYC 🙂

East Coast Trips

It has just been a week since the move and currently staying in a company accommodation with limited kitchen utensils, we have been having very simple food like lemon rice, basic sabjis and the very famous dal-rice.

Dal-Rice is a comfort food which is prepared in different ways. Here is my favorite recipe learnt from my mother. My son is not very fond of rice and rasam combo but this particular dal is his favorite and never has trouble gobbling this up.


So here is the recipe:


Toor Dal – 1/2 cup

Tomatoes – 1

Green chillies – 2 to 3

Ginger – 1/2  inch – chopped finely

Lemon – 1

Turmeric powder – 1/2 tsp

Salt – as per taste


For Tempering:

Ghee – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Cumin Seeds – 1 tsp

Asafoetida – 1/4 tsp

Curd chillies / Dry red chillies – 2


Pressure cook the dal with enough water  for 2-3 whistles and allow to cool.

Once cool, puree or mash the dal well.


Add the chopped tomatoes, green chillies and ginger.

Now add the turmeric powder and salt. Mix well.


Boil well for about 10-12 minutes on medium flame. Turn off heat.

Now prepare the tempering using ghee by adding the ingredients mentioned under the ‘For tempering’ section.

Add the tempering to the dal.


At the end, add the juice of 1 lemon to the hot dal and mix well. Garnish with some chopped coriander leaves. Your comfort food is ready to be savored.

Serve hot with some rice, papad and pickle.




2 thoughts on “Katt Saaru / Thovve / Lemon Dal

  1. Best of luck on the move, and we’ll hopefully see you’ll soon!
    Some comments from my side- i normally prefer to fry tomatoes before using them in a dish to avoid the sour/bitter taste; till the oil starts floating on the outside..Also, what about the number of whistles? Do you prefer to mash the daal or like whole identifiable pieces?


    1. Hey Mayank, thank you for your wishes and yes, do visit us soon 🙂
      I usually fry the tomatoes and/onions but that’s a different kind altogether but this particular method does not require the frying of the tomatoes and it’s more watery than the usual dal tadka. This goes well with rice and not roti. And about the consistency, I prefer puréed dal 🙂

      PS: i did update the post with the number of whistles needed to cook the dal. Thank you for pointing that out 🙂


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