Sana Hua Nimbu Recipe (Nimbu Saan)
Sana Hua Nimbu (Nimbu Saan) is a winter delicacy from the Kumaon cuisine of Uttarakhand. It is made using hill lemons, hemp seeds (bhang), and a few more simple ingredients. Here is a traditional recipe for it.
You can try a few more pahadi recipes here: Gucchi Pulao, Aloo ke Gutke, and Mutton Rara.
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A few years back, we explored working remotely from Uttarakhand for a month. We stayed at an Airbnb, which had a cook and a helper. The cook made many traditional Uttarakhandi dishes during our stay, and I learned a few of them firsthand. This Sana Hua Nimbu recipe is one of them. On our way back to Pune, I stopped by a local grocery store and bought some local ingredients to shoot recipes, including the wild hill lemons.
About Sana Hua Nimbu
Sana Hua Nimbu or Nimbu Saan is a Kumaoni winter delicacy. It is a thick raita made with wild hill lemon segments, 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 satisfy your taste buds.
It is popularly eaten as a snack while taking in the sun on cold winter days. You can also serve it as a side dish with your Indian-style meals.
This dish is best served fresh. Do not store it for more than 2-3 hours.
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, hemp seeds are a must-have ingredient in this dish. They are warm in nature and nutty in taste.
Unlike the bhang leaves, bhang seeds are not psychoactive.
Yogurt – Use plain yogurt (curd, dahi).
Jaggery – Adds sweetness and balances the flavor!
Mustard Oil – It is optional, but a dash is highly recommended. It gives the raita a sharp taste, making it 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.
Sana Hua Nimbu FAQs
Apart from this Sana Nimbu, you can use galgal to make fresh galgal juice, galgal pickle, galgal mint coriander chutney, and galgal jam.
Yes, sure. Use large, not very tart, lemon varieties to make this dish.
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Sana Hua Nimbu Recipe (Nimbu Saan)
Ingredients
- 1 large Kumaoni lemon (galgal, chukh or hill lemon)
- 2 tablespoons hemp seeds (cannabis seeds, bhangira, 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)
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. Remove the fibers. 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.