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.

4 Responses to “Whole Moong Rasam”

  1. Asha January 27, 2009 at 10:02 am #

    Never made Moong Rasam before, unique recipe. Looks good! 🙂

  2. panneer selvam.s January 28, 2009 at 4:53 am #

    all recipes are best one.all are like it.all are welcome& eager to eat.

  3. Trupti January 28, 2009 at 7:07 am #

    rasam looks very delicious. Thanks for adding my blog into blogroll

  4. ash April 3, 2009 at 10:42 pm #

    It looks awesome. I’ll be trying this out for lunch.

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