Moong Dal Rasam Or Pesara Pappu Charu
Moong dal rasam or Pesara pappu charu is a very comforting and delicious homemade healing food where dal infused with turmeric is cooked in ginger, green chillies, coriander and onions.
Servings: 3 to 4
Ingredients
- 1 cup split green gram or moong dal pesara pappu/Pasi payir
- 6 Cups water divided (to cook dal and dilute later)
- ½ teaspoon turmeric
- 1 Onion thinly sliced
- 4 to 5 green chillies slit length wise
- 1 inch ginger grated or cut into tiny chunks
- 2 tablespoons coriander finely chopped
- A sprig of curry leaves
- Required salt
- 1 to 2 Tablespoon lemon juice add at the end
- For the Tempering:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 to 3 dry red chillis
- A big pinch of asafoetida
- Few curry leaves
Instructions
- Wash moong dal under running water 2 to 3 times.
- Add to 3 cups of water and turmeric to the washed moong dal in a vessel.
- Cook over medium heat until the dal is completely done.
- Mash dal well and add onions, green chillies, ginger, coriander and curry leaves.
- Now add required water to get the required consistency. Add required salt and mix well.
- Boil the contents till the onions are cooked. If you feel the consistency is too thick, add some more water and let it boil. Turn off the heat when onions are cooked.
- For the tempering: Heat oil in a small pan over medium heat. Add mustard seeds, cumin seeds and dry red chillies. Once the mustard seeds begin to splutter, add a pinch of asafoetida, curry leaves and turn off the heat. Transfer the tempering into the moong dal rasam.
- Let it cool and add sufficient lemon juice to suit your taste.
Notes
1. Adjust spice levels with green chillies.
2. Do not add lemon when rasam is hot (warm is fine), it gives a bitter taste to the rasam. And also do not reheat once you add lemon. Best way is to add lemon before serving.
3. If you do not like to get a bite of ginger while eating, cut into big chunks so that you can remove it while eating.
4. You can decide how crunchy you want your onions to be cooked so boil accordingly.
5. You can include any vegetables or greens to this basic recipe. Spinach is a great combination.
6. Do not forget to adjust salt after adding lemon juice.
2. Do not add lemon when rasam is hot (warm is fine), it gives a bitter taste to the rasam. And also do not reheat once you add lemon. Best way is to add lemon before serving.
3. If you do not like to get a bite of ginger while eating, cut into big chunks so that you can remove it while eating.
4. You can decide how crunchy you want your onions to be cooked so boil accordingly.
5. You can include any vegetables or greens to this basic recipe. Spinach is a great combination.
6. Do not forget to adjust salt after adding lemon juice.