Preparation time: 20-25 mins
Green gram (moongdal/pesara pappu/hesarubele) ½ cup (100 gms)
Green chillies 2
Jaggery (gud/bellam/bella) 2 tbsp
Tamarind (imli/chintapandu/hunsehannu) 1 blob
Coriander 2 strands
Fresh and grated coconut (kobbari/hasi kobbri) 2 tsp
Cumin seeds (jeera/jeelakarra/jeerige) 2 tsp
Mustard seeds (Rai/aavalu/sasuve) 2 tsp
Ghee 1 tbsp
Curry leaves 4-5
Pinch pepper powdered (Miryalapodi)
Pinch Asafoetida (hing/inguva)
Pinch turmeric (haldi/pasupu)
Salt to taste
Add a pinch of turmeric and pressure-cook the green gram to 3 whistles. Alternatively boil it in a cooking pot for around 20 mins until soft and mashed.
Take a cooking pot/vessel. Add around one and half cups of water, salt to taste, slit green chillies and the cooked green gram and leave to boil.
Grind to a fine paste: Jaggery, tamarind, chopped coriander, fresh and grated coconut, cumin seeds and a pinch of pepper, asafoetida and salt.
Add this paste to the green gram and stir. Cook for another 8-10 mins on low heat.
Heat ghee in a pan, add mustard seeds and as they pop, add curry leaves and a pinch of asafoetida.
Season the rasam with this tempering.
Sweet, tangy and tasty - Sweet moong dal rasam is done. Tastes great when had with ghee topped rice and papads.