Hesarubele Bili Saru/Moong dal tomato rasam

Name: Hesarubele Bili Saru/Moong dal tomato rasam
Cuisine: Indian
Ingredients: 1/4 cup dehusked, split green gram dal/ moong dal; 1 large tomato, finely chopped; 1/4 tsp turmeric powder; to taste Salt; 1 litre water; 2 tbsp chopped coriander leaves; 1 Juice of one lemon or according to taste; To be ground to a paste-; 1/2 cup grated fresh coconut; 1/4 tsp cumin seeds; 1/4 tsp mustard seeds; 2-3 green chillies finely chopped; as required Water; For tempering :; 2 tsp oil; 1 pinch asafoetida/hing; 1/4 tsp cumin seeds; 1/4 tsp mustard seeds; 5-6 curry leaves; 2 whole red chillies

Shuchi Jain @shuchi_191171

#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.

Shuchi Jain @shuchi_191171

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Ingredients

1/4 cupdehusked, split green gram dal/ moong dal
1large tomato, finely chopped
1/4 tspturmeric powder
to tasteSalt
1 litre water
2 tbspchopped coriander leaves
1Juice of one lemon or according to taste
To be ground to a paste-
1/2 cupgrated fresh coconut
1/4 tspcumin seeds
1/4 tspmustard seeds
2-3green chillies finely chopped
as requiredWater
For tempering :
2 tspoil
1 pinchasafoetida/hing
1/4 tspcumin seeds
1/4 tspmustard seeds
5-6curry leaves
2whole red chillies

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Steps

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.
2

Release the pressure and add chopped tomatoes along with little salt. Pressure cook it for 2 whistles, until tomatoes are soft and mushy.
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.
4

Open the cooker and add the ground coconut paste to the dal and tomato mixture.
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.
6

Switch of the flame and add chopped coriander leaves.
7

Squeeze a juice of one lemon and mix well.
8

For tempering- heat oil, add mustard seeds, asafoetida, whole red chillies and curry leaves. Pour the tempering on the saru.
9

Serve the Saru hot and enjoy the spicy and sour appetizer.