Whole Lemon Gojju

I started recipe blog about 10 years ago with the intention of preserving some of our old recipes which our grand parents used to cook. One such mouth-watering recipe my grand mom used to cook is whole lemon Gojju. Though my earlier blog had this, presenting the the improved version here with pictures.

Majority of the time, we use only lemon juice and through away the skin (except for pickle). But lemon peel is rich in calcium and vitamin C. My father in law used to dip the lemon peel (after using the juice) into a glass bottom filled with salt. We can use same after few days to eat it along with curd rice, or to prepare Tambuli (a type of Raita recipe).

Here is a recipe wherein we use the entire lemon. Please chose fresh and juice lemon for best taste of Gojju. 

Please note that Gojju tastes slightly bitter. 

Ingredients

Whole lemon – 2
Bengal gram Dal – 2 spoons
Urad Dal – 2 spoons
Fenugreek Seeds – 1 spoon
Jeera – ¼ spoon
Sesame seeds – ¼ spoon
Grated coconut – ½ cup
Red chillies - 8 to 10
Grated Jaggery – 5 spoons
Salt to taste

For Seasoning
Oil - 2 spoons
Mustard seeds - 1/4 spoon

Method

Wash and add the lemon on to boiling water. Water level should be such that lemon gets covered in the water. Cook it for about 10 minutes. Switch off the flame and take out the lemon from the water and allow it to cool.

Now dry roast bengal gram dal, Urad dal, fenugreek seeds, Jeera, sesame seeds and red chillies using low flame. 

Cut the cooked lemon, remove seeds and inter line (which white portion as shown in the picture) and cut into small pieces. 

Grind this masala along with grated coconut and jaggery along with the cut lemon pieces into fine paste.

Heat a thick bottomed vessel. Pour the oil. Once the oil gets heated up, add mustard seeds. As you hear mustard seeds spattering, add ground masala and salt and cook for about 10 minutes. 

Yummy whole lemon Gojju is ready to serve. You can store it in fridge for about a week.