Lemon Pachadi

How to Prepare

1. Wash and finely chop 10 medium-sized lemons, removing seeds if any.
2. In a pan, heat 4 tablespoons of sesame oil over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 4 dried red chilies
5. 2 teaspoons of urad dal, and a pinch of asafoetida. Sauté until dal turns golden.
6. Add the chopped lemons to the pan and mix well.
7. Add 2 teaspoons of turmeric powder, salt to taste (approx. 4 teaspoons), and 2 cups of jaggery powder. Stir until jaggery melts.
8. Cook on low heat for 10-15 minutes until the mixture thickens to a jam-like consistency.
9. Turn off the heat and let it cool. Transfer to a clean, dry jar for storage.