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

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, hesarubele bili saru/moong dal tomato rasam. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Hesarubele Bili Saru/Moong dal tomato rasam is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Hesarubele Bili Saru/Moong dal tomato rasam is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook hesarubele bili saru/moong dal tomato rasam using 20 ingredients and 9 steps. Here is how you can achieve that.

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