Like bitter gourd curry and chappidi pappu, this moong dal rasam is again one of the recipes, only my mom prepares and very special to me. When I am out of ideas/vegetables or tired of too much food, I make this rasam. A small bowl of rasam with little bit of hot rice and ghee, on the side, a small piece of juicy lime pickle… just enough!
Recipe:
1 cup yellow moong dal (pesara bedalu)
Onion, one – cut into chunks
½ tsp each- red chilli powder and turmeric
Small marble size tamarind pieces
Salt to taste
Preparation of Moong dal rasam(soup) is very simple. Roast moong dal lightly in an iron skillet to light brown color first. Let cool. Take the roasted dal in a pressure cooker, wash and then add onion, red chilli powder, turmeric, tamarind along with about a glass of water. Pressure cook to three whistles and turn off the heat. Once all the valve pressure is released, remove the lid. Add salt and mash the dal to smooth consistency.
In a seperate vessel, do the popu or tadka (toasting the mustard seeds, cumin, curry leaves etc, in one teaspoon of oil/ghee). Add the smoothly mashed dal and two glasses of water. Have a taste and adjust the seasoning (salt, chilli and tamarind) to your liking. Bring to a boil and let simmer for about 10 to 15 minutes on medium heat, strring in-between. My mothers comforting rasam will be ready.
Moong dal rasam, ghee and rice ~ Giving a break to stomachs ~ Our simple Sunday meal.
Recipe Source: Amma
