Lemon Cumin Dressing
Jain-friendly lemon cumin dressing with toasted jeera, fresh lemon, and oil. A pourable cumin salad dressing with no onion or garlic. Ready in five minutes.
Ingredients
Dressing
- 1/2 cup neutral oil sunflower, avocado, or light olive oil
- 3 tbsp lemon juice fresh; or lime juice
- 1 tsp ground cumin toasted preferred; or crush toasted whole seeds
- 1/2 tsp salt or to taste
- 1 tsp honey or jaggery optional; softens sharp lemon
- 1 pinch hing asafoetida; optional
- 1 green chili optional; finely chopped, or chili flakes to taste
- 1 tbsp water optional; to loosen if needed
Instructions
Toast the cumin
- Warm a small dry pan over medium heat. Add ground cumin or whole cumin seeds and stir 20 to 30 seconds until fragrant. Do not burn. If using whole seeds, cool and crush.
Shake the dressing
- Add oil, lemon juice, toasted cumin, salt, optional hing, optional honey or jaggery, and optional chili to a clean jar.
- Cap tightly and shake hard for 15 to 20 seconds until cloudy and pourable.
- Taste. Add a pinch of sweetener if sharp, or a teaspoon of water or lemon if thick. Shake again before every pour.
Notes
Fully Jain as written: no onion or garlic. Omit hing if preferred.
For vegan, skip honey or jaggery, or use maple syrup.
Oil and lemon will separate as the jar sits. Shake hard before each use.
Store in an airtight jar in the fridge for up to 1 week. Add a fresh squeeze of lemon if the flavor dulls.
Pair with millet bowls, chickpea salads, and other Jain Salads Week recipes once those posts are live.
Tried this recipe?Let us know how it was!