Nimmakaya Pappu Andhra style is full of bright and zesty flavours. This light and refreshing bowl of lemony lentils is naturally gluten-free and vegan and it’s so easy to make. This cozy lemon dal is infused with fresh lemon juice to brighten things up.
Who would have thought that humble ingredients could make such a great dal! It’s a wholly satisfying dal, best served over plain white rice with a generous blob of desi ghee. This classic tangy Lemon Dal can also be paired with Rotis along with a sabzi on the side for a balanced meal.
Nimmakaya Pappu Recipe:
Nimmakaya Pappu is such a simple delicious dal powered by fresh lemon juice that adds a beautiful brightness. Yum!!! The lemony deliciousness is so addictive.
- For this Nimmakaya Pappu Recipe, firstly take moong dal in a bowl and wash well.
- Put the washed yellow lentils in a pressure cooker. Add 3 cups water and ½ tsp turmeric.
- Pressure cook the dal on high for 3-4 whistles. Turn off the heat and allow the pressure to release.
- Then stir in salt and red chilli powder and 1/4 cup of water.
- Simmer for 1-2 minutes over low heat and then turn off the gas.
- Next stir in 1/8 cup of freshly squeezed lemon juice.
- Keep the lemon flavoured moong dal aside.
- Now gather all the tempering ingredients.
- Heat a tablespoon of oil in a small pan and sizzle mustard and cumin seeds.
- Then add the hing, red chillies, green chillies, garlic cloves and curry leaves. Sauté for 1-2 minutes.
- Pour the tadka over the lemon dal. Mix well to combine.
- Garnish with coriander leaves.
- Serve Nimmakaya Pappu with white rice and potato fries.
If you are searching for more nimmakaya recipes, then do try out Mint Cucumber Lemon Juice.
Lemon Flavoured Moong Dal Recipe details below:
Lemon Dal
Ingredients
To pressure cook dal:
- 1 cup moong dal/split yellow lentils
- 3 cups water
- ½ tsp turmeric powder
For the dal spices:
- ½ tsp red chilli powder
- 1 tsp salt
- 1/8 cup lemon juice
- 1/4 cup water
For the tadka:
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 2 dry red chillies
- 2 green chillies
- 1/8 tsp asafoetida
- 6 garlic cloves
- 1 sprig of curry leaves
- 1 tbsp. oil
Instructions
- For this lemon dal recipe, rinse the yellow lentils.
- Pressure cook moong dal with turmeric and 3 cups of water on high for 3 whistles.
- Once the pressure releases, add salt and red chilli powder.
- Mix well, add 1/4 cup water and simmer the dal on low heat for 1-2 minutes.
- Turn off the heat. Stir in 1/8 cup lemon juice and keep aside.
- For the dal tadka, heat oil in a small pan.
- Sizzle cumin and mustard seeds.
- Once they start to crackle, add the asafoetida, garlic cloves, red and green chillies and curry leaves.
- Sauté for 1-2 minutes. Switch off the stove.
- Pour the tempering over the dal.
- Mix well and garnish with chopped coriander leaves.
- Serve Lemon Dal with white rice or rotis.
