Hesaru bele saaru or Moong dal Rasam is easily digestable, delicious and easy to make Rasam. Saaru is one of dishes we make (especially in south India) for almost every day meal.
Saaru or Rasam is one of the main side dish in south indian meals. When you begin your meals, always start with any liquid items with rice like saaru, menasina saaru/pepper rasam, or tambuli. It is believed to help in digestion of the remaining food we consume. Also end you should end with buttermilk rice.
Here is the recipe of simple Hesaru bele saaru
- ½ cup hesaru bele / Split green gram / moong dal
- 2 tomatoes
- ¼ tsp turmeric powder
- ½ tbsp salt
- ¼ tsp jeera powder
- 4 to 6 green chillies
- 1 to 2 tsp jaggery
- ½ cup grated coconut
- 4 cups of water
- Lemon juice
- Chopped coriander leaves
- Curry leaves
- 2 tsp ghee
- ½ tsp mustard seeds
- 1 tsp jeera/cumin seeds
- Pinch of hing
- Wash and cook the split green gram / hesaru bele along with 2 to 3 cups of water, turmeric powder on medium heat .
- If you are suing pressure cooker one whistle on medium high heat is enough.
- Once the dal is ¾ cooked add chopped tomatoes, cut green chillies,salt, curry leaves, jeera powder and jaggery. Let it boil until the tomatoes and dal is cooked.
- Either grind the coconut with some water add it to the rasam.
- or add warm water to the coconut then squeeze the milk. Repeat for this procedure 2 to 3 times. Discard the coconut and add the milk to the rasam. Add water if required. ( I used around 5 to 6 cups of water all together)
- Let it boil for 2 minutes. Add chopped coriander leaves .Then turn off the heat.
- Heat 2 tsp of ghee in a ladle, once hot add mustard seeds. After it pops add jeera. Then add hing.
- Turn off the heat and add this seasoning to the Rasam.
- Now the rasam is ready to serve.