Instant nimbe hannina gojju (hot and sweet lemon sauce)

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.