Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine:Indian
Today I am blogging about Nimmakaya Pappu / Lemon / Lime Dal, an unique authentic recipe, which is (I wouldn’t say rarely) not so frequently made / heard.
I never knew Amma (my Mom) making this recipe. But, I got to see my MIL making this delicious dal with lemon / lime. For the sake of the readers, I felt I should add this (not much known) traditional recipe to my rest of the Dal / Pappu / Lentil Stew recipes.
HEALTH BENEFITS OF LEMON / LIME:
First & foremost Lemons / Limes are a rich source of Vitamin C. And they are always considered under weight loss food category. Improves digestive health and protests against anaemia. (info from internet)
This is a Vegan, GF dal recipe that’s rich in protein, fiber & Vitamin-C.
Do follow the instructions and tips properly, to enjoy the right taste of this amazing dal. 🙂
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My other Dal recipes here⇒ Dal / Pappu / Lentil Stew
Curry recipes collection here⇒ Curry / Koora / Stir Fry
Chutney / Pachadi recipes collection⇒ Chutney / Pachchadi / Dip
- Munagaku Pulihora / Moringa / Drumstick Leaves Rice
- Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew
- Pineapple & Coconut Salad / Chat
- Moong Dal / Pesarapappu / Split Yellow Lentils – 1 cup
- Fresh Lemon Juice – ½ cup
- Water – 2½ cups + ½ cup (for cooking)
- Fresh Green Chillies – 8
- Turmeric Powder – ½ teaspoon
- Red Chilli powder / Paprika – 1 teaspoon
- Salt – as per taste
- Fresh Coriander Leaves – a handful
Ingredients for Tempering:
- Cooking oil – 2 tablespoons
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds – ¼ teaspoon
- Asafoetida / Hing / Inguva – ¼ teaspoon
- Dry Red Chillies / Mirchi – 3
- Curry Leaves – 5 (optional)
- Garlic pods – 4 (optional)
- Chopped Onion pieces – a handful (optional)
- Asafoetida / Hing / Inguva
- Garlic pods (optional)
- Curry Leaves (optional)
Step wise pics Procedure for Nimmakaya Pappu / Lemon / Lime dal (lentil stew):
- Either fresh lemon / fresh lime can be used. But the bottled lemon juice doesn’t suit.
- Taste Test: Don’t forget to test the lemon / lime. The sourer the best.
- I preferred this dal/stew to be No Onion-No Garlic recipe, but you can add chopped onions (1 smalll size) and garlic pods in the tempering pan.
- I have a small pressure cooker suitable for making the stew/dal.
- If not you can cook the lentils in a suitable vessel and on stove top.
- Adjust the salt and spice as per your taste.
- Before adding the lemon juice, let the cooked dal come to warm level. ONLY then pour the fresh lemon juice. If not the dal would turn bitter.
- For the tempering, try to add the spices whichever you have, but try not to skip the tempering.
- The storage time at room temperature is 2 days but when refrigerated stays good up to a week.
- The taste of this, Nimmakaya Pappu / Lemon / Lime Dal is tangy, sour, no so spice and the texture is quite soft.
- It is suitable as a side with any plain rice, any bread .
- We had this, Nimmakaya Pappu / Lemon / Lime Dal as a side with steamed white rice, homemade ghee as a topping, along side of fresh green chillies and homemade pickle as condiment.
Nimmakaya Pappu / Lemon / Lime Dal (Vegan Lentil Stew)
- Stove-top Pressure cooker or Electric Pressure Cooker or a Suitable Vessel
- Small frying pan
- 1 cup Moong Dal / Pesarapappu / Split Yellow Lentils
- ½ cup Fresh Lemon / Lime Juice
- 2½ + ½ cups Water (for cooking)
- 8 no. Fresh Green Chillies slit length wise
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli powder / Paprika
- Salt (as per taste)
- 2 tablespoons Fresh Coriander Leaves
Ingredients For Tempering:
- 3 tablespoons Cooking oil
- ¼ teaspoon Mustard seeds / Aavalu
- ¼ teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Asafoetida / Hing / Inguva
- 3 no. Dry Red Chillies / Mirchi
- 5 no. Curry Leaves (optional)
- 4 no. Garlic pods – 4 (optional)
- 1 handful Chopped Onion pieces (optional)
- Firstly, measure the dal / lentils, wash them twice thoroughly with running water.
- Take the lentils / dal into a vessel / pressure cooker.
- Add 2½ cups of water and pressure cook up to 5 whistles.
- Mean while, Cut the lemon / lime into half, squeeze the juice. Keep aside.
- Release the pressure of the cooker naturally.
- Add the salt, turmeric powder and red chilli powder. And ½ cup of water.
- Put it on medium flame and mix everything. Switch the flame after 2 minutes.
- Add the lemon juice and mix thoroughly.
- Put a small frying pan on stove top under medium flame. Add all the ingredients for tempering.
- Saute by stirring continuously until they splutter / turn light brown in colour.
- Switch the flame off & then add the slit green chillies.
- Transfer all the tempered content into the dal/pappu/cooked lentils.
- Give a mix and take it into a serving dish. Done!!
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