Free recipe
Lemon aval
Serves 4About 20 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 2 cups thick aval
- water for rinsing
- 2 tbsp oil
- 1/2 tsp mustard
- 1 tsp urad dal
- 2 tbsp peanuts
- 1 green chilli
- 6 curry leaves
- 1/4 tsp turmeric
- 2 tbsp lemon juice
- salt to taste
Method
- Rinse aval in a sieve, drain and rest for 10 minutes. Sprinkle a little water only if the flakes remain hard.
- Heat oil, crackle mustard and fry dal and peanuts. Add chilli, curry leaves and turmeric.
- Fold in softened aval and salt. Warm for 2 minutes. Switch off and mix in lemon juice.
Tips: Thick aval should soften without turning to paste. Different brands absorb different amounts of water.
Allergens: Contains peanuts.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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