Nimmakaya Pesara Pappu | Tangy Lemon Dal

Nimmakaya Pesara Pappu | Tangy Lemon Dal

Nimmakaya Pesara Pappu | Tangy Lemon Dal
For this week theme on BM I’m  presenting “Summer Special”. Enjoy the dishes & don’t miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Lemon Dal is a tasty yet cooling dish for summer’s or for any hot day for that matter. Moong Dal is believed to cool the body temperatures on hot days & it is a easy to digest lentil, which is tasty yet easy to cook. My mom use to regularly make this dal in summer, which goes along with pickles of the season. You can also make pulusu & chutney with dal & they are deliciously tempting.

Prep Time-10mins | Cook Time-45mins | Serves-3people
1Cup moong dal {Pesara Pappu}
1&1/2Cup water
1Medium onion finely chopped
2Green chili’s chopped
1/4Tsp turmeric
Few curry leaves
2Tsp lemon juice

Salt to taste 
2Tbs oil 
1Tsp mustard seeds
1Tsp jeera 
3Red chili’s cut in to half 
1/4Tsp hing {Asafetida}
– Wash moong dal & pressure cook with water for 2whistles. Switch off heat & allow it to cool completely. 
– Mean while heat a pan with oil & to that add mustard, jeera, red chili’s & hing.
– Once the mustard starts jumping, add onions, curry leaves & green chili’s to the seasoning.
– Fry onions till they are translucent. 
– Add turmeric, salt & cooked dal to pan along with 1cup water. Mix them well. 
– Bring dal to boil & switch off heat. 
– Mix in lemon juice to dal.
– Serve dal with rice & ghee.
– Don’t add extra water while cooking if the dal is thick enough. 
– Adjust lemon juice as needed.

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