Categories: saaru/Rasam

Ingredients

• ■Mung Bean (Cherupayar, Moong Dal) – 1/2 cup
• ■Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
• ■Tomatoes (Thakkali, Tamatar), quartered – 2 nos
• ■Ginger (Ingi, Adrak), chopped – 1 tbsp
• ■Garlic (Veluthulli, Lahsun) – 3 to 4 cloves (Optional)
• ■Asafoetida powder (Kayam, Heeng) – 1/2 tsp
• ■Cumin powder (Jeeragam Podichathu, Jeera Powder) – 1/2 tsp
• ■Salt to taste
• ■Lemon (Cherunaranga, Nimbu), squeezed – 1/2 tsp
• ■Oil or Ghee – 1 tsp
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 2 nos
• ■Cumin Seeds (Jeerakam, Jeera) – 1/2 tsp
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp

Directions

1. Wash and cook Mung Beans with a pinch of turmeric powder and enough water, till creamy.

2. Add the quartered tomatoes, chopped ginger, crushed garlic, spice powders and salt to the cooked mung beans with water and mix it well.

3. Allow the Moong Dal Rasam to boil for a few minutes and remove from fire.

4. Now stir in the lime juice to the Moong Dal Rasam.

5. Heat oil in a pan and splutter the Mustard Seeds. Now add the Cumin Seeds and the broken Dry Red Chillies. Fry untill its golden brown in colour.

6. Pour contents of the pan over Moong Dal Rasam.

7. Garnish Moong Dal Rasam with Coriander Leaves.

8. Moong Dal Rasam is now ready to serve.

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