Nimmakaya Pappu Charu

Ninmmakayya pappu charu is no tomato dal season with green chilies and lime. A very common preparation in many households in parts of Telangana. A comfort food and easy to prepare.

Course Main Course, Side Dish

Cuisine Indian Cuisine, South Indian Cuisine, Telangana Cuisine

Prep Time 5

Cook Time 25

Servings

Calories 171kcal

Author usha

Ingredients

¼ cup Moong Dal
5 Green Chillies chopped, adjust to taste.
1 small Onions diced
3 Curry leaves
¼ teaspoon Cumin
¾ teaspoon Salt adjust taste
½ Lime or Lemon Juice about 2 tablespoons

Tempering | Tadka

2 tablespoons Oil
1 tablespoon Butter or Ghee
3 Curry Leaves
¼ teaspoon Cumin
¼ teaspoon Mustard seeds
¼ teaspoon Methi Powder opt
¼ teaspoon Coriander Powder opt
2 teaspoons crushed Garlic
Pinch of Turmeric

Instructions

Cook Dal

Wash and pressure cook moong dal with onion, cumin, green chilies, curry leaves, few drops of oil with ¾ cup of water.
In Indian Pressure cooker, cook for 3 whistles, reduce the heat to low and pressure cook for another 5 minutes.
In Instant Pot, pressure cook for 4 minutes. With pot in pot method, for 6 minutes or longer. I usually do rice and dal as I did in step by step pictures. Depending on the rice, I cook for 6-8 minutes.
Let pressure release naturally.
Mash the dal with a back of spoon for a thick, smooth pappu khut.
Transfer dal to a saucepan, add 1 ¼ - 1 ½ cups of water, salt and bring to a boil. If you used an Indian pressure cooker, use the same cooker. If you cooked the dal in Instant Pot in inner pot, use the saute mode.

Tadka

In a separate pan, take some oil and/or ghee, add mustard seeds and let them splutter.
Then add cumin, followed by curry leaves, crushed garlic and turmeric. If using methi powder and coriander add and give a good stir. Turn off the flame.
Pour tadka over boil pappu khut, cover and boil for few minutes until desired consistency is reach, about 5 minutes.
Taste the dal and adjust the seasoning. Sprinkle chopped cilantro, turn off the flame and squeeze lime juice. Give a good stir and serve with rice.

Notes

Green Chilies - Use only green chilies. You can use chopped or minced green chilies. When using minced green chiles, add it to cooked dal and simmer for a few minutes until the raw smell of chilies dissipates. Then continue with the rest of the preparation.
Lime - Add lime juice at the end, only after turning off the stove. In the past I did add lime juice and boiled the pappu khut for a few minutes. But after learning about the chemistry behind not cooking lime juice, I stopped. Please don’t ask me the chemistry behind it!
Nutrition - values mentioned below are approximate values.

Nutrition