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Ingredient
Hesarubele Bili Saru/Moong dal tomato rasam
Introduce
Chef :
Shuchi JainHesarubele Bili Saru/Moong dal tomato rasam
#goldenapron2
#week15
#Karnataka
This Malnad style hesarubele bili saru or moong dal tomato rasam is prepared using green gram dal, tomato, coconut, green chilli and lemon. It is spicy and sour and a healthy appetizer which goes very well with rice. It's a soothing and comforting drink, specially in cold and fever. The chilli levels can be adjusted accordingly.
Ingredient
1/4 tsp
turmeric powder
to taste
Salt
1 litre
water
2 tbsp
chopped coriander leaves
1/2 cup
grated fresh coconut
1/4 tsp
cumin seeds
1/4 tsp
mustard seeds
as required
Water
For
tempering :
2 tsp
oil
1 pinch
asafoetida/hing
5-6
curry leaves
Cooking instructions
* Step 1
Wash and soak the dehusked, split green gram dal for 2-3 hours. Then pressure cook it with 1 cup of water, turmeric powder and 1/2 tsp oil for 2 whistles.
* Step 2
Release the pressure and add chopped tomatoes along with little salt. Pressure cook it for 2 whistles, until tomatoes are soft and mushy.
* Step 3
Meanwhile grind grated coconut, green chillies, 1/4tsp cumin seeds and 1/4 tsp mustard seeds in a mixer grinder, to a smooth paste.
* Step 4
Open the cooker and add the ground coconut paste to the dal and tomato mixture.
* Step 5
Mix it well and bring it to a boil. Cook for 2-3 minutes with stirring in between. Add 2-3 cups of water and salt as required.
* Step 6
Switch of the flame and add chopped coriander leaves.
* Step 7
Squeeze a juice of one lemon and mix well.
* Step 8
For tempering- heat oil, add mustard seeds, asafoetida, whole red chillies and curry leaves. Pour the tempering on the saru.
* Step 9
Serve the Saru hot and enjoy the spicy and sour appetizer.
Note: if there is a photo you can click to enlarge it
Tag
dehusked, split green gram dal/ moong dal
large tomato, finely chopped
turmeric powder
Salt
water
chopped Coriander leaves
Juice of one lemon or according to taste
be ground to a paste-
grated fresh coconut
cumin seeds
mustard seeds
green chillies finely chopped
tempering-
oil
Asafoetida(hing)
Curry leaves
whole red chillies
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