Hesaru Bele Saru (Moong Dal Rasam) :
Hesaru Bele Saru is a comforting, traditional South Indian rasam made using moong dal and freshly roasted spices. This version is a vegan recipe, light on the stomach, and perfect for everyday meals. The mild sweetness of moong dal pairs beautifully with the warmth of cumin, pepper, and coriander, while tomatoes add gentle tanginess. Coconut milk adds a soft richness without making the saru heavy.
This rasam is especially soothing during seasonal changes or on days when you prefer simple, nourishing food. It can be enjoyed as a warm drink or mixed with hot steamed rice. For a strictly vegan version, the seasoning is done using oil; if you are not vegan, you can use ghee for the seasoning, which adds a deeper aroma and traditional flavor.
MORE RASAM RECIPES HERE

Ingredients:

For the Dal :

• 1/3 cup hesaru bele / moong dal
• 2 to 3 cups water (add more if needed)

For the Masale :

• 3 tsp jeera / cumin seeds
• 1 tsp coriander seeds
• 3 to 4 byadagi red chilies
• 5 to 6 curry leaves
• 1/4 tsp black pepper
• 1/4 tsp methi (fenugreek) seeds
• 1/4 tsp mustard seeds
• A pinch of hing (asafoetida)
• 1/4 tsp turmeric powder

Other Ingredients :

• 2 tomatoes, chopped
• 1/2 tbsp rock salt or salt to taste
• A small piece of jaggery (optional)
• Few curry leaves
• Chopped coriander leaves
• Juice of lime or lemon to taste
• (or tamarind extract instead)
• 1/2 cup fresh coconut (ground with water to make coconut milk)
• 6 cups water (altogether )

For Seasoning :

• 2 tsp oil
• 3/4 tsp mustard seeds
• 1 tsp jeera / cumin seeds
• A pinch of hing

Method:

Cook the Dal :

1. Wash the moong dal well and cook it with 2 to 3 cups of water until soft. You can use a pressure cooker and switch off the heat after one whistle. The dal should be soft but not completely mashed.

Prepare the Masale :

1. Heat 1/4 tsp oil in a pan on low heat. Add methi seeds, pepper, red chilies, and curry leaves. Fry gently.
2. When the methi seeds turn golden brown, add jeera, coriander seeds, hing, and mustard seeds.
3. Once the jeera pops, add turmeric powder, switch off the heat, and stir for a few seconds.
4. Transfer this mixture to a mixer jar and grind it into a fine powder.

Prepare the Saru :

1. When the dal is about 3/4 cooked, add curry leaves and chopped tomatoes. Let it cook until the tomatoes turn soft.
2. Add the freshly ground rasam powder, a little jaggery, and salt. Mix well and let it boil.
3. Now add the coconut milk and mix gently. Once it starts to boil, turn off the heat.
4. Add chopped coriander leaves.

Seasoning :

1. Heat oil in a ladle. Add mustard seeds and let them pop.
2. Add jeera and let it sizzle, then add hing and switch off the heat.
3. Pour this seasoning over the saru.
4. Add lemon or lime juice to taste and mix well.
5. Hesaru Bele Saru is ready to serve. Enjoy it hot as a comforting drink or serve it with steamed rice for a light, nourishing meal

Vegan Note :

1. This Hesaru Bele Saru is a completely vegan recipe when prepared using oil for seasoning. If you are not vegan, you may replace oil with ghee for a richer aroma and traditional taste.