Ingredients:
1 cup Green gram (Moong dal, Hesaru kaalu)
1/2 tsp. Turmeric powder
1 tsp. Oil
2 tbsp. grated coconut
1 tsp. Cumin seeds
2 tsp. Coriander seeds
1- 2 tsp. Rasam Powder
8-10 Curry leaves
1-2 tsp. Tamarind juice
1 tsp. Jaggery
Salt to taste
|
For Seasoning:
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. asafoetida |
Method:
Soak moong dal for 1/2 an hour. Pressure cook the moong dal with some water,
turmeric, and oil.
(not over cooked) Drain and keep aside (save the drained water)
First grind coarsely coconut,
cumin seeds,
coriander. Add 1 tbsp. boiled
dal, little
water to it
and grind to a fine paste. In
a sauce pan
combine rasam powder, curry leaves
with saved
water from the boiled dal. Bring
it to boil
for 5-8 minutes. Add ground paste,
boiled
dal, jaggery, tamarind and salt.
Add water if necessary and boil for 10 -12
minutes. Remove from the heat.
Heat oil in a pan, add seasonings when it
starts to split, stir into the
rasam.
Serve hot with rice. |
|