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 2 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Raita

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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