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Hesarubele Bili Saru/Moong dal tomato rasam
Hesarubele Bili Saru/Moong dal tomato rasam

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We hope you got insight from reading it, now let’s go back to hesarubele bili saru/moong dal tomato rasam recipe. You can have hesarubele bili saru/moong dal tomato rasam using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Hesarubele Bili Saru/Moong dal tomato rasam:
  1. Use 1/4 cup dehusked, split green gram dal/ moong dal
  2. You need 1 large tomato, finely chopped
  3. Take 1/4 tsp turmeric powder
  4. You need to taste Salt
  5. Get 1 litre water
  6. Prepare 2 tbsp chopped coriander leaves
  7. Take 1 Juice of one lemon or according to taste
  8. Get To be ground to a paste-
  9. Take 1/2 cup grated fresh coconut
  10. Prepare 1/4 tsp cumin seeds
  11. Provide 1/4 tsp mustard seeds
  12. You need 2-3 green chillies finely chopped
  13. Use as required Water
  14. You need For tempering :
  15. You need 2 tsp oil
  16. Provide 1 pinch asafoetida/hing
  17. Take 1/4 tsp cumin seeds
  18. Provide 1/4 tsp mustard seeds
  19. Use 5-6 curry leaves
  20. You need 2 whole red chillies
Steps to make Hesarubele Bili Saru/Moong dal tomato rasam:
  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.

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