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Whole Moong Rasam

27 Jan

Pesara Kattu


Whole Moong 1 cup
Ginger 1/2 inch piece
Red Chile Powder a pinch
Coriander Powder 1 tsp
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Peel and grate the ginger.
Soak whole moong in water overnight and pressure cook in 3 cups of water for 4 whistles.
Once cooled to room temperature, mash the cooked whole moong dal completely with a hand blender.
Use a net strainer to discard skin and take the obtained moong dal liquid in a sauce pan.

Heat the sauce pan containing moong dal liquid on medium heat.
Add a cup of water if the strained liquid is too thick.
Stir in grated ginger, red chile powder, roasted coriander powder and turmeric powder.
Boil for around 5 minutes and prepare the following tempering.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add this to above sauce pan.
Stir and serve hot with steamed rice and rice crackers.

Notes: Make sure whole moong is thoroughly cooked before blending it.