Lemon Dal Andhra Style Recipe | Nimmakaya Pappu

15 Nov Lemon Dal Andhra Style Recipe | Nimmakaya Pappu

Last Updated on November 15, 2025 by blessmyfoodbypayal

Lemon Dal Andhra Style Recipe | Nimmakaya Pappu with step wise pictorial and video method.

Vegan and Gluten-free

Simple ingredients and big flavours, this is the tagline of this utterly delicious dal loaded with tanginess all the way coming from citrus lemons, popularly called Nimmakaya Pappu. 

Nimmakaya means Lemon and Pappu is the name of Dal/lentils in Telugu language. 

This dal is simply irresistible and once you try, you will sure add it to your regular menu.

Once we came to know about this dal, we were bit skeptical about the taste of this dal being completely novice to it. Not just 2 or 3 but this recipe calls for 8 tbsp (1/2 cup) of lemon juice and generally it seems to be too much for any general recipe.

But our doubts get much of the ease when you find any such thing which is a part of traditional cooking and belonging to a worthy place known for its cuisines, Andhra Pradesh in this case.

We tried it and it’s first bite was unbelievable in itself. This dal created a blast of flavours in our mouth and the bold flavours of lemon was very well complimenting with the rest of the ingredients.

Traditionally this dal is served with steamed rice with a dollop of desi ghee. However you can pair it with ghee rice or jeera rice as well.

So go ahead and do try this light, comforting and digestive-friendly dal today itself.

STEP WISE PICTORIAL RECIPE OF LEMON DAL ANDHRA STYLE RECIPE

COOKING OF DAL

Wash dal and add to pressure cooker along with water and turmeric powder. You can boil the dal in pan as well but it will take longer to cook.

Pressure cook for 5-6 whistles and then switch off the heat. In case cooking in a pan, cook till dal turns soft and mushy. When the pressure releases on its own, open the lid. Add salt and red chilli powder.

Mix and mash the dal well. Let the dal cool down. You can either wait till it’s completely cool or atleast till it is just warm.

Once cool, add lemon juice and mix. 

MAKING OF TEMPERING 

Heat oil in a small pan and add mustard seeds, cumin seeds, hing, garlic and dry red chilies. Saute on low heat until garlic turns brown. Off the heat and add green chilies and curry leaves. Saute for couple of seconds.

Add this tempering/tadka in dal and mix. Also add coriander leaves.

Heat the dal and serve with steamed rice [after drizzling desi ghee (traditional way) – however we didn’t].

NOTES

1. Either using Tuvar dal, Yellow Moong dal or Masoor dal, cooking process and rest of the ingredients will remain the same.
2. It’s very important to wait for dal to cool down or atleast come to warm to add lemon juice. Adding lemon juice to the extremely hot dal will turn the dal bitter.
3. At any stage you can adjust the consistency of dal by adding hot water.
4. Don’t discard the peels of lemon after squeezing them. Try out this amazing lemon peel pickle.

LEMON DAL ANDHRA STYLE RECIPE – RECIPE CARD

Lemon Dal Andhra Style Recipe | Nimmakaya Pappu

blessmyfoodbypayal

Lemon Dal Andhra Style is a light, tangy, and subtly spicy dish that adds freshness, comfort, and vibrant flavors to everyday meals.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Andhra Pradesh

Servings 4

Ingredients

  

1 cup = 250 ml

FOR COOKING DAL

• 1 Cup Tuar Dal/Pigeon Pea lentils (or yellow moong dal or Masoor dal)
• 1/2 cup fresh lemon juice
• 2.5 cup water
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder (or as much you like)
• Salt to taste

FOR TEMPERING/TADKA

• 2 tbsp oil
• 1/4 tsp asafoetida/hing
• 1/4 tsp Mustard seeds
• 1/4 tsp cumin seeds
• 3 Garlic cloves (chopped)
• 2 green chilies (or as much you like)
• 2 dry red chilies (or as much you like)
• 8-10 curry leaves
• 2 tbsp coriander leaves

Instructions

 

COOKING OF DAL

• Wash dal and add to pressure cooker along with water and turmeric powder. You can boil the dal in pan as well but it will take longer to cook.
• Pressure cook for 5-6 whistles and then switch off the heat. In case cooking in a pan, cook till dal turns soft and mushy.
• When the pressure releases on its own, open the lid. Add salt and red chilli powder.
• Mix and mash the dal well.
• Let the dal cool down. You can either wait till it's completely cool or atleast till it is just warm.
• Once cool, add lemon juice and mix.

MAKING OF TEMPERING

• Heat oil in a small pan and add mustard seeds, cumin seeds, hing, garlic and dry red chilies.
• Saute on low heat until garlic turns brown.
• Off the heat and add green chilies and curry leaves. Saute for couple of seconds.
• Add this tempering/tadka in dal and mix.
• Heat the dal and serve with steamed rice [after drizzling desi ghee (traditional way) - however we didn't].

Notes

1. Either using Tuvar dal, Yellow Moong dal or Masoor dal, cooking process and rest of the ingredients will remain the same.
2. It's very important to wait for dal to cool down or atleast come to warm to add lemon juice. Adding lemon juice to the extremely hot dal will turn the dal bitter.
3. At any stage you can adjust the consistency of dal by adding hot water.
4. Don't discard the peels of lemon after squeezing them. Try out this amazing lemon peel pickle.

Keyword authentic andhra style lemon dal, khatto dal, lemon dal, nimbu wali dal