Moong Dal Rasam (Garlic version)


Moongdal/Heserubele/Moogadali  in Hindi/Kannada/Konkani respectively. It is becoming more popular these days.  It is used in the preparation of Kosambari, Dessert like the Sweet Pongal and also another popular dish – the Kichadi with vegetables. We use it for Mooga Dalithoy too.  This thing I am putting up today is the recipe of Rasam with Garlic version which tastes a little different and tasty too.

What you need to have:

1. Moongdal – 1/4 cup

2. Tomato -1 big (Pureed)

3. Rasam powder – 1 and 1/2 Teaspoon (home made)

4. Salt – To taste

5. Sugar – A pinch (optional)

6. Chopped Cilantro -  2 tablespoons (For garnishing)

7. Tamarind – A pinch or Lemon juice – 1 Teaspoon

Ingredients of Seasoning:

1. Mustard seeds – 3/4 Teaspoons

2. Greeen chilly – 2-3 (slit)

3. Red chilly – 1 (cut into pieces)

4. Garlic cloves – 4-5

5. Curry leaves – 3-4 Sprigs

6. Asafoetida powder – 1/2 Teaspoons

7. Cooking oil – 3-4 Teaspoons

Ingredients and Seasoning of Moongdal Rasam

What you do with what you have:

1. Wash and cook Moongdal in the cooker till smooth adding required quantity of water.  Transfer it to a broad based bowl and is as shown in the image below.

Cooked Moongdal

2. Wash and chop tomatoes and grind it in the mixer to a fine consistency (without adding water).

Tomatoes being pureed

3. Place a spatula with 3-4 Teaspoons of cooking oil in it on medium flame.  When heated add mustard seeds to it.  When it splutters, add crushed garlic pods, slit green chilly, red chilly pieces, Asafoetida powder  and curry leaves one after the other.

Seasoning in progress

4. Add Tomato puree from step-=2, the Seasoning from step-3  to the cooked Moongdal from step-1 to it and put it on medium flame and cook it till done stiring it regular intervals as it will soon =catch the bottom and spoil  the dish.   Also add 1 and 1/2 Teaspoons of Rasam powder , salt,a pinch of tamarind  and required quantity of water to the dish to bring it to the required consistency.  Finally garnish it with chopped Cilantro.

Rasam being cooked with Seasoning

5. Transfer it to serving bowl when ready to serve.

Ready to serve Moongdal Rasam

How long it takes: 45 minutes

Number of servings: 5

Good to remember:

1. Moongdal if not cooked smooth smash it well with the beater.

2. One can even add puree tomatoes and cook it in a separate bowl in the cooker and later on add it to the cooked dal.

3. Adding lemon juice is an option.  I have added Tamarind for better flavour.

4. Stirring is a must since Moongdal catches the bottom of the bowl faster than any other dal.

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13 thoughts on “Moong Dal Rasam (Garlic version)

    • Hi Chitra,

      I have also put up my version of Toor dal rasam for which i do not use Garlic for seasoning and also i season it at the end.

    • Hi bannobnann,
      Here in india people use Toor dal in plenty. Moong dal as it is good from the health point of view too which is not gastric in nature like the Toor dal.

      • I am also from India and love toor. or Arhar dal, as my mum calls it, but I live in a part of the world where only recently some basic Indian foods have become available. I get some arhar dal when I go abroad but then have to ration it jealously for my dosas! Am out of it at the moment :(

        Hence my happiness with this recipe because moong dal now can be bought over here :)

      • Hi Bnann,

        When some things are not at all available around us which we are in badly need of, we would come to a conclusion that some thing is better than nothing and nothing is better than Nonsense. Is it not?

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