Instant nimbe hannina gojju (hot and sweet lemon sauce)

Name: Instant nimbe hannina gojju (hot and sweet lemon sauce)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Cuisine: en
Ingredients: Jaggery - 1/4 cup; Rice Flour - 1 tablespoon; Fried Bengal Gram Flour - 1 tablespoon; Sambar Powder - 1 teaspoon; Oil - 1 teaspoon; Slit Green Chillies - 3; Curry Leaves- a few; Mustard Seeds -3/4 teaspoon; Channa Dal - 3/4 teaspoon; Urad Dal - 3/4 teaspoon; A pinch of Hing; Turmeric -1/2 teaspoon; Water - 2 cups; Lemon Juice from half a lemon; Salt to taste; Chopped coriander for garnish - 1 table spoon

Main Dish

1 servings

15 min

20 min

Very Easy

Instant Nimbe Hannina Gojju (Hot and Sweet Lemon Sauce)

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Ingredients

Number of serving: 1

Jaggery - 1/4 cup

Rice Flour - 1 tablespoon

Fried Bengal Gram Flour - 1 tablespoon

Sambar Powder - 1 teaspoon

Oil - 1 teaspoon

Slit Green Chillies - 3

Curry Leaves- a few

Mustard Seeds -3/4 teaspoon

Channa Dal - 3/4 teaspoon

Urad Dal - 3/4 teaspoon

A pinch of Hing

Turmeric -1/2 teaspoon

Water - 2 cups

Lemon Juice from half a lemon

Salt to taste

Chopped coriander for garnish - 1 table spoon

Preparation

Heat oil in a pan. Add mustard and allow to splutter. Add the urad dal and chana dal.
Saute for a few seconds. Add the green chillies and the curry leaves, saute for a few seconds.
Add the hing and the turmeric powder. Pour the water into this and add in the jaggery. Stir to melt the jaggery.
Mix the roasted Bengal Gram powder and the rice flour in enough water to make a smooth paste.
Add this paste to the jaggery mixture in the pan, stirring well ensuring there are no lumps.
Add the sambar powder and salt. Boil on low heat for about 5 minutes. The sauce will thicken. Take off the fire.
Squeeze in the lemon juice. Garnish with chopped coriander and serve hot with dosa or Rawa Upma.

SSuma

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