Jun 1, 2008

Recipe - Nimmakaya pappu (Moong dal)

Split yellow gram soup with lemon and ginger garnish


Plain dals can be made with different types of lentils. This particular soup has a distinct flavor to it. My husband loves the taste and flavor of this soup. Moong dal is simple and easy to make. According to Ayurveda, moong dal is considered good and easy to digest.


  • Moong dal (split yellow green gram without skin)- 1 cup
  • Salt - 1 and 1/2teaspoons
  • Turmeric - 1/4 teaspoon
  • Green chillies - 2 medium size (chopped)
  • Ginger - 1 inch (grated 1heaping tablespoon)
  • Lemon juice - 1 and 1/2 tablespoons
  • Water - 3 cups (to cook) add 1 and 1/2 more later
  • Cilantro - 2 tablespoons
  • Cumin seeds - 1 teaspoon
  • Ghee - 1 tablespoon
  • Asafoetida - 1/4 teaspoon


Wash moong dal, add 3 cups of water, salt and turmeric powder. Pressure cook it for 2 whistles.


Preheat ghee in a wok/kadai at medium high temperature. Add cumin seeds, let the seeds splutter, add hing, green chilies and ginger. Sautee them well. Add the seasoning to the cooked dal after the pressure release.

Add lemon juice, cilntro and 1 and 1/2 cup of hot water to bring it to the desired consistency. Serve it with rice or soup.

Serve it with rice, roti or soup.

Preparation time: 10 - 15 minutes
# Servings - 4

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.