Ingredients

• 1/4 cup - split moong dal (cooked and mashed)
• 1 - tomato (crushed)
• 2 - garlic cloves (crushed)
• Few curry leaves
• 2 - green chillies (slit opened)
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 1/4 tsp - asafoetida powder
• 1 - dry red chilli
• 1 tbsp - lemon juice
• 1 tsp - ghee
• To grind:
• 1 tbsp - peppercorns
• 1 tsp - cumin seeds
• 2 tbsp- coriander seeds
• 2 - dry red chillies
• 1 tsp - channa dal

How to Make Pepper Moong Dal Rasam

• Dry roast all the spices meant for grinding for a few minutes and then grind as a fine paste with enough water.
• Meanwhile take the cooked dal, crushed tomatoes, ground paste, crushed garlic cloves and salt in a bowl, add enough water and keep aside.
• Heat ghee, let the mustard seeds and cumin seeds splutter, and then add the slit opened green chillies, curry leaves, dry red chilli, asafoetida powder and fry for few minutes.
• Now add the already prepared dal-ground paste mixture to the tempered spices and cook until the rasam starts bubbling.
• Finally add the lemon juice and take off the stove.
• Serve hot.
• Recipe courtesy: Priya Easy N Tasty Recipe