Ingredients for Nimmakaya Pappu (Lemon Dal) :
1 cup Toor Dal (Arhar / Yellow Dal )
1 lemon (Nimmakaya)
1 onion, finely chopped
1 tomato, chopped
8-10 cloves garlic, chopped (lahsun)
2 table-spoon oil
1 table-spoon coriander leaves, finely chopped to garnish (dhaniya patti)
4 cup water
salt to taste
Herbs and Spices :
2 whole red chillies (Khadi Lal Mirch)
1/2 t-spoon cumin seeds (jeera)
1/2 t-spoon Mustard seeds (Rai)
2/3 t-spoon turmeric powdered (haldi)
How to make Nimmakaya Pappu (Lemon Dal) :
- Wash Toor Dal and Pressure cook with 4 cup water, turmeric and a pinch of salt, cook it over medium-high heat for about 15 mins. or until Dal gets tender.
- Heat oil in a pan and put it over medium heat. After a minute add cumin seeds, Mustard and red chillies, stir it for a minute. Then, add onion, garlic and cook for about 3-4 mins. stirring frequently. Add, chopped tomatoes to the pan and cook further on medium flame for 2-3 mins.
- Add cooked Dal mixture and salt to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low and now you need to squeeze lemon in the dal, cover the pan and cook further for 10 mins. or until the Toor Dal gets soften and gets little dissolved in a mixture.
- Serve Nimmakaya Pappu (Lemon Dal) hot with rice and garnish Toor Dal with chopped coriander leaves.