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Nimmakaya Pappu / Lemon / Pressure Cooker Lime Dal (Indian Vegan Lentil Stew)

VegCookBook by Praveena
Lemon Lentil Dal, a South Indian style, Dal / Vegan Lentil Curry, using Lemon / Lime and few basic ingredients. Recipe below has step wise pics & tips for both Stove top & Instant Pot Electric pressure cooker methods.
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Prep Time 2 minutes
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 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

Please see the MAIN POST for recipe with step wise PICS & TIPS!
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