Spicy Lemon Dip II

Ingredients:

• Lemon- 4
• Coriander seeds- 2 tbsp (Dhaniya) 
• Chana dal- 1/4 cup 
• Urad dal- 1/4 cup 
• Cumin seeds- 1 tbsp (Jeera)
• Jaggery- 1 tbsp (or less) 
• Salt- 1 tsp (or so)
• Dry red chili- 12-15 broken (varies according to taste)
• Black peppercorns- 8-12
• Oil- 1/2 tsp 

Method:

1. Add oil to a pan. 
2. Add chana dal, urad dal fry until the color becomes golden.
3. Add coriander seeds, cumin, and peppercorns.
4. Continue to stir to avoid burning to spices.
5. A minute later add dry red chili pieces. 
6. Make sure to turn off the heat before the dry red chilies become dark. We only want those to turn glossy and crisp. 
7. Keep the heat in simmer at all times.
8. Let the mixture cool down.
9. Once it comes to room temperature, add to a mixer jar and grind once.
10. Add salt and grind again into a smooth powder. 
11. Do not add jaggery until the powder is smooth. Jaggery releases moisture and the mixture will not grind into a softer texture. 
12. Add jaggery (or sugar) at the end and grind again. 
13. Take it into a separate bowl and add lemon juice.
14. You can squeeze the lemons previously and keep the juice ready. Do not forget to add a pinch of salt to the juice to prevent it from turning bitter. 
15. Slowly add the lemon juice and mix well. 
16. The powder will absorb the juice and become a sticky thick paste. 
17. It can be diluted with more lemon juice or take a small portion and add water to it.
18. The thick paste can be stored up to a week in the refrigerator. 
19. Take a small quantity, add water (warm) and serve with idli, dosa, rice, paratha or curd rice. 
20. Dilute it further and serve with chips or fries as well. 

Note: Here is the link to Spicy Lemon Dip Version I