Kaffir / Gondhoraj Lime Dal
This recipe transports me back to summers in Kolkata. The aroma of Gondhoraj — or king lime — leaves brings such a unique freshness to this dal, making it my go-to whenever I'm craving something light. Living in Germany now, I don't have the luxury of getting Gondhoraj lime from the bajaar. But I have found the (almost) perfect substitute — Kaffir lime! You'll spot dried leaves in Asian stores, or even pick up a plant at garden centers, which is where I got mine. I use these fragrant leaves for everything from cocktails to curries to bring a burst of freshness.
Ingredients
| Red(Masoor) lentils | 1/2 cup |
| Fresh green chillies | 3 slit |
| Ginger | 3/4 inch grated |
| Any lime | 1/2 zest, juice |
| Gondhoraj/Kaffir lime leaves | 5-6 |
| Nigella seeds / Kalo jeera | 2 tsp |
| Cumin seeds | 1 tsp |
| Turmeric powder | 1 tsp |
| Mustard oil | 3 tbsp |
| Salt | as per taste |
| Sugar | 2 tsp |
Steps
- Wash the dal until the water runs clear.
- Combine the dal with 1.5 cups of water, turmeric, and two slit green chillies in a pot or pressure cooker.
- Cook the dal until tender.
- Heat mustard oil in a separate pan.
- Add nigella and cumin seeds, grated ginger, and a slit green chilly. Sauté gently, taking care not to burn the ginger.
- Transfer the cooked dal to the pan, then add lime zest and either gondhoraj or kaffir lime leaves.
- Season with salt and sugar, allowing the flavors to meld as you cook.
- Finish by squeezing in fresh lime juice and garnishing with chopped coriander leaves.
- Serve piping hot with rice for a comforting meal. Enjoy!