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Nimmakaya Pappu / Lemon / Lime Dal

South Indian style, Dal / Pappu / Vegan Lentil Stew, using Lemon / Lime, made in an Instant Pot / on Stove Top.
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:Given Below  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.

Nimmakaya Pappu / Lemon / Lime Dal

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

Instant Pot recipes collection⇒ Instant Pot Recipes

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

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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)
Nimmakaya Pappu / Lemon / Lime Dal

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

PREP WORK:

Measure the Yellow Split Mung Dal / Lentils (a cup)
Cut the lemon / lime into half, squeeze the juice. Keep aside.

STOVE TOP METHOD(time:20 mins)

Wash the dal / lentils twice with running water, take them in a vessel / pressure cooker. Add 2½ cups of water. Close with lid, put it on stove-top under medium flame for 15 mins/ until the dal becomes soft.
Nimmakaya Pappu / Lemon / Lime Dal
Reduce the flame to ‘LOW’. Add the salt, turmeric powder,red chilli powder & ½ cup of water.Mix everything thoroughly.
Nimmakaya Pappu / Lemon / Lime Dal
Switch the flame after 2 minutes. Let the dal come to warm level. Then, add the lemon juice (DO NOT ADD JUICE WHEN DAL IS HOT) and give a mix.
Nimmakaya Pappu / Lemon / Lime Dal
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.
Transfer all the tempered content into the dal/pappu/cooked lentils.Give a mix,transfer into a serving dish. Done!!

INSTANT POT METHOD(time:6 mins)

Wash the dal / lentils twice with running water, take them into the Instant Pot. Add 2½ cups of water. Switch the gadget ON, set to ‘PRESSURE COOK’ mode, under ‘HIGH PRESSURE’ with valve to sealing. For 5 mins.
Let the pressure release naturally (NPR) or quickly (QPR) anyway is fine. Set the IP to ‘SAUTE‘ mode for 1 min. Add the salt,turmeric powder,red chilli powder & 1/2 cup of water.Mix everything.
Switch the GADGET OFF. Let the dal come to warm level. Then, add the lemon juice (DO NOT ADD JUICE WHEN DAL IS HOT) and give a mix.
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.
Transfer all the tempered content into the dal/pappu/cooked lentils. Give a mix and take it into a serving dish. Garnish with chopped coriander. 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

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

VegCookBook by Praveena
South Indian style, Dal / Pappu / Vegan Lentil Stew, using Lemon / Lime, made in an Instant Pot / on Stove Top.
Prep Time 2 mins
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 servings

Equipment

  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Sauce Pan / Vessel (for stove-top method)
  • 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) (or as per taste)
  • 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
 

PREP WORK:

  • Measure the Yellow Split Mung Dal / Lentils (a cup).

STOVE-TOP METHOD(time:20 mins)

  • Wash the dal / lentils twice thoroughly with running water.
    Take them into a vessel/sauce pan. Add 2½ cups of water.
    Close with lid, put the vessel on stove-top under medium flame for 15 mins (or) until the dal becomes soft.
  • Reduce the flame to 'LOW'. Add the salt, turmeric powder, red chilli powder & ½ cup of water.Mix everything thoroughly.
    Switch the flame after 2 minutes. Add the lemon juice and give a mix.
  • 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 off flame & add the slit green chillies.
  • Transfer all the tempered content into the dal/pappu/cooked lentils.
    Give a mix and transfer into a serving dish. Garnish with chopped coriander.Done!!

INSTANT POT METHOD(time:6 mins)

  • Wash the dal / lentils twice with running water, take them into the Instant Pot vessel.
    Add 2½ cups of water. Switch the gadget ON, set to 'PRESSURE COOK' mode, under 'HIGH PRESSURE' with valve to sealing. For 5 mins.
  • Let the pressure release naturally (NPR) or quickly (QPR) anyway is fine.
    Set the IP to 'SAUTE' mode for 1 min. Add the salt,turmeric powder,red chilli powder & 1/2 cup of water. Mix everything.
  • Switch the GADGET OFF. 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 until they splutter / turn light brown in colour.
    Switch off flame & add the slit green chillies.
  • Transfer all the tempered content into the dal/pappu/cooked lentils.
    Give a mix and transfer into a serving dish. Garnish with chopped coriander. Done!!

Notes

Please see the MAIN POST for step wise pics & TIPS!

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