An exceptionally unique dal with few ingredients is Nimmakaya Pappu. Cooked with either tur dal or yellow moong dal, it's a champ of a recipe. The lemon loans a tart taste to the naturalness of the dal and the zest of green chillis balance out the flavors.


  1. Toor dal – 1/2 Cup
  2. Lemon Juice – 6 tbsp
  3. Turmeric – 1/2 tsp
  4. Salt to Taste
  5. Ghee – 1 tsp
  6. Rai, Mustard Seeds, Avalu -1/2 tsp
  7. Jeera, Cumin Seeds, Jeelakarra – 1/2 tsp
  8. Red Chillies – 4
  9. Curry Leaves


  • Wash the toor dal well and add 1 cup water and the turmeric powder.
  • Pressure cook till mashable.
  • Let the tension cooker cool and afterward take out the dal.
  • Utilizing a weighty scoop, crush well and add salt. Blend well.
  • Add lemon squeeze and blend well.
  • In a scoop, heat the ghee.
  • Add mustard seeds and stand by till they pop.
  • Add cumin seeds, red chillies, and curry leaves.
  • Pan sear for a couple of moments.
  • Add the treating to the Nimmakaya Pappu, and blend well.
  • Serve hot with steamed rice and ghee.