Nimmakaya pappu or lemon dal recipe is a delicious tangy lentils curry recipe. This Andhra style recipe has lentils flavored with lemon juice which lends a nice tanginess to the dal.
This is a very simple and quick recipe. With very few ingredients and not much preparation time required, this dal is one of the recipes that are great for a quick meal.
Another good thing about dal is that there are no overpowering spices in this dish. So it makes for a light and refreshing meal.
The spice comes from green and red chillies that are used. You could reduce or increase the quantity of the chillies depending on your taste.
This is a healthy dal recipe with split yellow lentils being rich in proteins and fiber. Lemons also are a good source of fiber and are rich in vitamin C.
This tangy lemon dal can be served with rice or chapathis.
For other Andhra recipes do check out
Lets move on to the recipe for easy nimmakaya pappu.
How to make Nimmakaya Pappu step by step
- Wash and pressure cook moong dal with turmeric powder till it turns soft.
- Take the mashed moong dal in a pan. Add 1 cup water and salt. Cook on medium low flame for 6-7 minutes or till it reaches desired consistency. Add lemon juice and set aside.
- Prepare the tempering.
- Add the tempering to the dal.
- Mix and garnish with chopped coriander leaves. Tangy nimmakaya pappu is now ready to be served.
Nimmakaya Pappu – Lemon Dal Recipe
Nimmakaya Pappu | Lemon Dal recipe
Ingredients
- 1/2 cup split yellow lentils ( yellow moong dal / pesara pappu )
- 1/2 tsp turmeric powder
- 1 inch piece ginger
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dry red chilly
- 2 green chillies
- 1 tbsp fresh lemon juice
- A sprig of curry leaves
- Coriander leaves for garnishing
- 1 tsp oil
- Salt to taste
Instructions
- Rinse moong dal. Pressure cook moong dal with 1 1/2 cups water along with turmeric powder for 3 whistles or until it turns soft and mashed. Alternatively boil the moong dal in enough water till it turns soft and mashed.
- Meanwhile, slit the green chillies and mince the ginger.
- Take the mashed moong dal in a pan. Add 1 cup water and salt. Let this cook on a medium low flame for 6-7 minutes or till the gravy reaches desired consistency. Keep stirring occasionally to prevent it from sticking to the bottom of the pan.
- Once done, remove from heat. Add the freshly squeezed lemon juice and mix well. Keep this aside.
- For the tempering, in another small pan, heat oil, add mustard seeds. Once they splutter add cumin seeds and broken dry red chillies. Fry till the cumin seeds turn brown.
- Add minced ginger, slit green chillies and curry leaves. Fry for a minute and add this seasoning to the dal. Mix well and garnish with chopped coriander leaves.
- Nimmakaya pappu is ready to be served hot with rice or rotis.
Leave a Comment