Nimmakaya Pappu (Lime Dal)

Lemon and Lime…

The Lemon (Citrus × lemon) is a hybrid in cultivated wild plants. The lemon is used for culinary and non culinary uses throughout the world.The fruit is used primarily for its juice, though the pulp and rind (zest) are also used, primarily in cooking and baking.

Lime is a term referring to a number of different fruits (generally citruses), both species and hybrids, which are typically round, green to yellow in color, 3-6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon. Limes are often used to accent the flavors of foods and beverages.

This is my submission to JFI-Lime/Lemon event hosted by Coffee of http://thespicecafe.com/

Ingredients:

Toor dal-2 cups
Lime juice-1/4 cup
Chopped green chillies-4
Chopped onion-1
Turmeric powder-a pinch
Red chilli powder-1 tablespoon
Garlic cloves-2
Salt-1 tablespoon
Oil-2 tablespoons

For Seasoning:

1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves

Method:

1. Wash the dal and cook until it becomes soft.
2. Add chopped green chillies, chopped onion, turmeric powder, red chilli powder and salt to it and cook it for five minutes on a medium flame.
3. Meanwhile, heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds and curry leaves.
4. Let them splutter and add it to the dal and cook it for two more minutes. Turn off the stove and mix it with the lime juice. It is not advisable to cook the dal after adding the lime juice because it makes the dal taste bitter.
5. Serve with hot rice and papad. I fried the store bought sabudana papad.

Don’t forget to add one teaspoon of ghee while having it...:)