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    Whisk Affair » Recipes » Indian » Raita » Kumaoni Sana Hua Nimbu (Nimbu Saan)

    Published: Mar 9, 2022 | Last Updated On: Mar 10, 2022 by Neha Mathur

    Kumaoni Sana Hua Nimbu (Nimbu Saan)

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    Made using hill lemons, hemp seeds (bhang), and a few more simple ingredients, Sana Hua Nimbu (Nimbu Saan), is a winter delicacy from the Kumaon cuisine of Uttarakhand. Here is a traditional recipe to make it (vegetarian, gluten-free).

    You can try a few more pahadi recipes here – Pahadi Kheere Ka Raita, Roat, Chana Madra, Gucchi Pulao, and Mutton Rara.

    Sana hua nimbu served in a bowl.
    Jump to:
    • About Sana Hua Nimbu
    • Ingredients
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Sana Hua Nimbu

    Sana Hua Nimbu or Nimbu Saan is a Kumaoni winter delicacy. It is basically thick raita made using wild hill lemon segments mixed with hemp seeds (bhang seeds), yogurt, jaggery, and a few spices.

    This age-old recipe from the Kumaon cuisine of Uttarakhand has a great balance of sweet and piquant flavors that will definitely satisfy your taste buds.

    It is popularly eaten as a snack while taking in the sun on cold winter days which helps stimulate the appetite and also enhances immunity. Nimbu Saan also gives warmth to the body.

    Ingredients

    Hill Lemons – This recipe uses hill lemons, traditionally known as galgal or chukh. They are pulpy, juicy, and large-sized just like small mangoes.

    Hemp Seeds – Also known as cannabis seeds, bhangira, or bhanga, they are a must ingredient in this dish. Hemp seeds are warm in nature and provide warmth to the body to adjust to the extreme cold conditions of the mountains. They are extremely rich in protein and essential fatty acids and add a nutty flavor to this dish.

    Unlike the bhang leaves, bhang seeds are not psychoactive and even kids can eat them.

    Yogurt – Use plain yogurt (curd, dahi).

    Jaggery – Adds sweetness and balances the flavor!

    Mustard Oil – It is optional but a dash of mustard oil is highly recommended. It gives a sharp taste to the raita making it taste even more delicious.

    Others – You will also need cumin seeds, garlic, green chilies, cilantro (fresh coriander leaves), and salt.

    You can also add grated or finely chopped mooli (radish), blood oranges, or banana to this raita to make a variation and add an additional layer of flavor.

    Galgal kept on the platform.

    Frequently Asked Questions

    How else can you use hill lemons (galgal)?

    Apart from this Sana Nimbu, you can use galgal to make fresh galgal juice, galgal pickle, galgal mint coriander chutney, and galgal jam.

    Can I make nimbu saan using regular lemons?

    Yes, sure. Use the large lemon varieties that are not very tart to make this dish.

    Serving Suggestions

    Sana Nimbu is traditionally served on its own as a snack, which is consumed taking in the sun on a cold afternoon during winter.

    You can also serve it as a side dish with your Indian-style meals.

    Storage Suggestions

    Nimbu Saan is best served fresh. Do not store it for more than 2-3 hours.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Made using hill lemons, hemp seeds (bhang), and a few more simple ingredients, Sana Hua Nimbu (Nimbu Saan), is a winter delicacy from the Kumaon cuisine of Uttarakhand. Here is a traditional recipe to make it.

    Kumaoni Sana Hua Nimbu Recipe (Nimbu Saan)

    Made using hill lemons, hemp seeds (bhang), and a few more simple ingredients, Sana Hua Nimbu (Nimbu Saan), is a winter delicacy from the Kumaon cuisine of Uttarakhand. Here is a traditional recipe to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 142kcal
    Author: Neha Mathur

    Ingredients 

    • 1 large Kumaoni lemon (galgal, chukh or hill lemon)
    • 2 tablespoons hemp seeds (cannabis seeds, bhangira, or bhanga)
    • 1 teaspoon cumin seeds
    • 1 teaspoon minced garlic
    • 1 teaspoon chopped green chilies
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
    • ½ teaspoon salt (or to taste)
    • 3 tablespoons powdered jaggery
    • 1 cup thick plain yogurt (curd, dahi) (chilled or at room temperature)
    • 1 teaspoon mustard oil (optional but recommended)
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    Instructions

    • Dry roast hemp seeds and cumin seeds on low heat until they are fragrant and start spluttering (4-5 minutes), stirring continuously.
    • Remove the pan from the heat and let the seeds cool down.
    • Add the roasted seeds, garlic, green chilies, coriander, and ¼ cup water to a blender and blend to make a coarse paste. Set aside.
    • Cut the lemon into halves longitudinally (lengthwise). Peel off the rind and separate the segments, discarding the seeds and parchment-like skin. We only need the pulp.
    • Add the lemon pulp, hemp seeds paste, salt, jaggery, and yogurt to a bowl and mix well.
    • Drizzle mustard oil on top and serve.

    Notes

    You can also add grated or finely chopped mooli (radish), blood oranges, or banana to this raita to make a variation and add an additional layer of flavor.

    Nutrition

    Calories: 142kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 329mg | Potassium: 144mg | Fiber: 1g | Sugar: 13g | Vitamin A: 112IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 2mg
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    More Raita Recipes

    • Aloo Raita (Potato Raita)
    • Phool Makhana Raita
    • Bhindi Raita (Spiced Yogurt With Crispy Okra)
    • Mooli Raita (Radish Raita)

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