Advertisements
DiabeticFriendly Few Ingredients FiberFood Glutenfree Kids Friendly NoOnion-NoGarlic Pooja / Gathering Protein Rich Quick to Make SouthIndian Recipes Vegan WeightLoss

Nimmakaya Pappu / Lemon / Lime Dal

Spread the love

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. 🙂 

Nimmakaya Pappu / Lemon / Lime 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

Related Posts:

  1. Munagaku Pulihora / Moringa / Drumstick Leaves Rice
  2. Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew
  3. Pineapple & Coconut Salad / Chat

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Nimmakaya Pappu / Lemon / Lime Dal

Ingredients:

  • 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)

Special Ingredients:

  • Asafoetida / Hing / Inguva
  • Garlic pods (optional)
  • Curry Leaves (optional)

Step wise pics Procedure for Nimmakaya Pappu / Lemon / Lime dal (lentil stew):

Yellow Split Mung Dal / Lentils taken in a cup
Wash the dal / lentils twice with running water, take them in a vessel / pressure cooker. Add 2½ cups of water. Pressure cook up to 5 whistles..
Mean while, Cut the lemon / lime into half, squeeze the juice. Keep aside.
Release the pressure 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. Let the dal come to warm level. Then, 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. Switch off flame & add the slit green chillies.
Nimmakaya Pappu / Lemon / Lime Dal
 Transfer all the tempered content into the dal/pappu/cooked lentils.
Give a mix and take it into a serving dish. Done!!

Tips:

  • 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 temperingtry 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.

Result:

  • 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

Nimmakaya Pappu / Lemon / Lime Dal (Vegan Lentil Stew)

Pressure Cooker Method
Servings: 4 people
Author: VegCookBook by Praveena

Equipment

  • Stove-top Pressure cooker or Electric Pressure Cooker or a Suitable Vessel
  • Small frying pan

Ingredients

  • 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)

Instructions

  • 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!!

Notes

For Recipe Tips don’t forget to refer the main post.

You can Pinit here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: