Hesarubele Bili Saru/Moong dal tomato rasam. Malnad style bili saaru or moong dal tomato rasam recipe explained with step by step pictures and a video. This Malnad style hesaru bele bili saaru or mung dal tomato rasam is sour, a bit spicy, filled with lemon flavour and a very good appetizer. Hesarubele saru or mung dal rasam is very tasty, healthy and goes very well with rice.

Rasam is one of the main side dish in south indian meals. If you are suing pressure cooker one whistle on medium high heat is enough. Once the dal is ¾ cooked add chopped tomatoes, cut green chillies. You can have Hesarubele Bili Saru/Moong dal tomato rasam using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Hesarubele Bili Saru/Moong dal tomato rasam

Prepare 1/4 cup of dehusked, split green gram dal/ moong dal.
Prepare 1 of large tomato, finely chopped.
It's 1/4 tsp of turmeric powder.
You need to taste of Salt.
Prepare 1 litre of water.
You need 2 tbsp of chopped coriander leaves.
You need 1 of Juice of one lemon or according to taste.
It's To of be ground to a paste-.
It's 1/2 cup of grated fresh coconut.
Prepare 1/4 tsp of cumin seeds.
Prepare 1/4 tsp of mustard seeds.
Prepare 2-3 of green chillies finely chopped.
You need as required of Water.
It's For of tempering :.
Prepare 2 tsp of oil.
It's 1 pinch of asafoetida/hing.
Prepare 1/4 tsp of cumin seeds.
It's 1/4 tsp of mustard seeds.
It's 5-6 of curry leaves.
It's 2 of whole red chillies.

Hesarubele thili saaru in Kannada/Moongdal sambar/Pesarupappu charu/Rasam recipe. This moong dal or hesaru bele payasa is made even in ordinary days. As I said this has body cooling ability. So when a person ailing from mouth ulcer cannot enjoy food delicacies, this Moong dal payasam serves as a boon.

Hesarubele Bili Saru/Moong dal tomato rasam step by step

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..

There is no harm for people having fever to..hesaru bele saaru Just before serving add lemon juice and serve with either Chapathi or Rice. Another look at the yummy hesaru bele thove served with. Rama navami special moong dal salad preparation with step wise pictures. When I was in Bangalore, I used to get plenty of moong dal salad on this BIG day Rama Navami from my neighbors and each one's salad tasted so differently though every one's recipe was.