lemon extract lentil/dal (elumichaippazharaṣa paruppu) 檸檬豆湯🔗

Water - 1 padi 淨水 Split pigeon pea/ Toor Dal* - ¼ padi 木豆瓣* Ghee - ½ palam 酥油 Turmeric Powder - vessam ¹⁄₁₆ Ru.wt 薑黃粉 Salt - ¼ palam 鹽 Using these ingredients, cook the dal/lentil as given in Plain dal recipe number 90. Then, remove from the firewood stove and let it cool a little. 使用上述原料，依照普通豆湯第 90 道食譜中的說明烹製 豆子。然後，從柴火爐中取出，令其微涼。

Lemon - 2 顆檸檬 Choose big and juicy lemons. Cut them and remove the Seeds. Squeeze the juice on the dal/lentil and stir well. 選擇大而多汁的檸檬。切開，去籽。將汁擠在豆上，拌勻。

Ghee - ½ palam 酥油 Red Chilli - ⅛ palam 乾紅辣椒 Split Black Gram/ Urad Dal - ¼ palam 印度黑豆瓣 Mustard Seeds - ⅛ palam 芥菜籽 Prepare the seasoning as per 22nd recipe using the above ingredients. Once the sound stops, 依照第22道食譜的方法，以上述食材烹製調味料。一旦 油濺聲停息，

Curry Leaves - ⅛ palam 咖哩葉 Green Chilli - ¼ palam 青辣椒 finely chop the green Chilli, shred the curry leaves and add both of these to the seasoning. Once the chillies are fried lightly, add the seasoning to the Dal/Lentil and stir. Then use it. 青辣椒切末，咖哩葉撕碎，將兩者加入調味料中。青辣椒 末在油中輕煸後，把整個調味料加入木豆／小扁豆中，拌 開。其後用之。