Thursday, August 25, 2011

Pesarapappu teepi charu/Sweet moong dal rasam/Hesaru bele sehi saaru

Moong Dal is a nutritious option and sweet moong dal rasam is light on the tummy yet filling. An ideal one for all seasons, especially the festival season considering Rasam is an important inclusion in festival menus.

Preparation time: 20-25 mins

Serves: 4


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.

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