Nimbe Tovve/ Nimma Pandu Poppu / Nimbu Dal / Yellow Lentil with Lemon Juice
Nimbe Tovve/ Nimma Pandu Poppu / Nimbu Dal / Yellow Lentil with Lemon Juice

Hello everybody, it is Sophie, welcome to my recipe page. Today, I will show you a way to prepare a special dish, nimbe tovve/ nimma pandu poppu / nimbu dal / yellow lentil with lemon juice. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Nimbe Tovve/ Nimma Pandu Poppu / Nimbu Dal / Yellow Lentil with Lemon Juice is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Nimbe Tovve/ Nimma Pandu Poppu / Nimbu Dal / Yellow Lentil with Lemon Juice is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook nimbe tovve/ nimma pandu poppu / nimbu dal / yellow lentil with lemon juice using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Nimbe Tovve/ Nimma Pandu Poppu / Nimbu Dal / Yellow Lentil with Lemon Juice:
  1. Take 1 cup toovar dal
  2. Take Turmeric Powder
  3. Get Salt
  4. Get Lemon Juice
  5. Prepare 2 teaspoons Coriander leaves cilantro or
  6. Get For Seasoning or Tadka
  7. Get 1 teaspoon Ghee
  8. Get 1/2 teaspoon Mustard Seeds
  9. Get 1/2 teaspoon Cumin Seeds Jeera /
Steps to make Nimbe Tovve/ Nimma Pandu Poppu / Nimbu Dal / Yellow Lentil with Lemon Juice:
  1. Pressure cook toovar dal.
  2. Once the dal is cooked, add salt and cook for 2-3 minutes.
  3. Remove from heat, add lemon juice and mix well.
  4. For seasoning: Heat a pan. Add ghee and allow it to melt. Once the ghee is warm, add mustard seeds and let it to splutter. Then add the cumin seeds and let them splutter. Add cut green chillies and saute for a minute. Add washed and chopped cilantro leaves to the hot pan.
  5. Add the seasoning over the dal and mix well.
  6. Serve hot with rice and ghee. Can be served with rotis or chapatis

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