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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 do it.
The ingredients needed to make Hesarubele Bili Saru/Moong dal tomato rasam:
- Take 1/4 cup dehusked, split green gram dal/ moong dal
- Get 1 large tomato, finely chopped
- Use 1/4 tsp turmeric powder
- Take to taste Salt
- Provide 1 litre water
- Provide 2 tbsp chopped coriander leaves
- Provide 1 Juice of one lemon or according to taste
- Use To be ground to a paste-
- Take 1/2 cup grated fresh coconut
- Use 1/4 tsp cumin seeds
- Provide 1/4 tsp mustard seeds
- Use 2-3 green chillies finely chopped
- Get as required Water
- You need For tempering :
- Use 2 tsp oil
- Use 1 pinch asafoetida/hing
- Use 1/4 tsp cumin seeds
- Take 1/4 tsp mustard seeds
- Take 5-6 curry leaves
- Provide 2 whole red chillies
Instructions to make Hesarubele Bili Saru/Moong dal tomato rasam:
- 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.
- Release the pressure and add chopped tomatoes along with little salt. Pressure cook it for 2 whistles, until tomatoes are soft and mushy.
- Meanwhile grind grated coconut, green chillies, 1/4tsp cumin seeds and 1/4 tsp mustard seeds in a mixer grinder, to a smooth paste.
- Open the cooker and add the ground coconut paste to the dal and tomato mixture.
- 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.
- Switch of the flame and add chopped coriander leaves.
- Squeeze a juice of one lemon and mix well.
- For tempering- heat oil, add mustard seeds, asafoetida, whole red chillies and curry leaves. Pour the tempering on the saru.
- Serve the Saru hot and enjoy the spicy and sour appetizer.
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