Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:GivenBelow Cuisine:Indian
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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 fresh 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 / Lentil Curry recipes.
Table of Contents:
- Things to remember, related to ‘Lemon Lentil Stew / Lime Dal / Nimmakaya Pappu ‘:
- Health Benefits of ‘Lemon (Lime) Dal / Nimmakaya Pappu’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Nimmakaya Pappu / Lemon / Lime Dal (Stove Top, Instant Pot methods)’:
- Prep Work:
- Stove Top Method Lemon (Lime) Dal:
- Instant Pot Method Lemon (Lime) Dal:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Things to remember, related to ‘Lemon Lentil Stew / Lime Dal / Nimmakaya Pappu ‘:
DO NOT add the lemon juice when the dal / cooked lentils, is very hot. Let it cool down at least to warm level.
You can replace yellow moong lentils with red lentils / masoor dal, toor dal / pigeon pea lentils.
The output dal / lentil stew might turn thick as it cools down, in that case add ½ cup of water and simmer for 3 mins.
WFPB options: Do not try to avoid the tempering, instead dry roast the ‘Ingredients for tempering’ and then add to the cooked dal as shown in the instructions.
Do follow the instructions and tips properly, to enjoy the right taste of this amazing dal. 🙂
Health Benefits of ‘Lemon (Lime) Dal / Nimmakaya Pappu’:
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.
Yellow Moong Lentils: has benefits of non-animal protein, rich source of nutritional fibre and protein.
To conclude, this recipe is a Plant Based, Vegan, Gluten free dal / lentil curry recipe that’s rich in protein, fibre & Vitamin-C.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Dal recipes collection⇒ Dal / Pappu / Lentil Stew
Curry recipes collection⇒ Curry / Koora / Stir Fry
Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Related Posts:
- Authentic Lemon Rice / Nimmakaya Pulihora
- Cucumber Mint Detox Drink for Weight Loss
- Avocado and Tomato Simple Salad
- Munagaku Pulihora / Moringa / Drumstick Leaves Rice
- Mamidikaya Palakoora Pappu / Raw Mango Spinach Dal (Instant Pot, Stove Top)
- Pineapple Coconut Salad / Pineapple Chaat
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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
Step wise pics Procedure for ‘Nimmakaya Pappu / Lemon / Lime Dal (Stove Top, Instant Pot methods)‘:
Prep Work:
Stove Top Method Lemon (Lime) Dal:
Instant Pot Method Lemon (Lime) Dal:
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 small 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.
- Storage: 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.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Nimmakaya Pappu / Lemon / Lime Dal (Indian Vegan Lentil Stew)
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 count Dry Red Chillies / Mirchi
- 5 count Curry Leaves (optional)
- 4 count 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 LEMON DAL:(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 LEMON DAL: (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
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