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Saturday, February 10, 2007

MOONG DAL RASAM (Pesara Pappu Charu)

Moong Dal Rasam (Pesara Pappu Charu)This is an input from our Andhra Kitchen
Yellow moong dal - 1 cup
Onion, one - cut into chunks
Red chilli powder - ½ tsp
Turmeric - ½ tsp
Small marble size ball of tamarind p
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Oil/Ghee – 1 tsp
Salt to taste
Curry leaves – 1 sprig
Coriander leaves for Garnishing
Roast the moong dal in a kadhai to a light brown color. Keep aside until it is cool. Take the roasted dal in a pressure cooker, wash and then add onion, red chilli powder, turmeric, tamarind along with about a glass of water. Pressure cook this. Once it is cooked add salt and mash the dal to smooth consistency.
In a vessel, take one teaspoon ghee, add the mustard seeds, once it splutters add cumin seeds, curry leaves. Add the smoothly mashed dal and two glasses of water.
See if anything is required, add salt, tamarind or chilly powder if required
Bring the broth to a boil and let it simmer for about 10 to 15 minutes on a low flame. Keep stirring lest the dal sticks to the bottom of the pan.
Remove from fire and garnish with coriander leaves.
Tip : If you like you can avoid the tamarind in the entire procedure. And after removing the rasam from the gas you can add lime. It tastes very good.

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