Pepper Moong Dal Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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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

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