"Spicy Moong Dal Rasam (Dali Rasam/Saar)" ... A delicious spicy rasam that can be relished as appetizer or served with rice ... Yummy ...
** This is a very simple rasam prepared almost in every home I guess. It can be prepared with any split dal like tuvar, moong, red lentil. Today I have prepared it out of moong dal. Most of the time when we cook dal for any dish specially dalitoy, I just keep aside one cup of cooked mashed dal in fridge and prepare this rasam the next day, it is easier prepared that way than preparing it from the scratch as all we need is just a cup or so full of cooked dal and that becomes really difficult to pressure cook. I have prepared it out of cooked mashed one cup of moong dal which I had kept aside yesterday while preparing moong dalitoy. You can pressure cook and use fresh dal also, it is entirely upto you. The other ingredient you need is rasam powder. I used store bought rasam powder, in case you do not prepare much of rasam and do not want to purchase the same just to try this recipe once, you can also use sambar powder.
** Here is the simple recipe for "Spicy Moong Dal Rasam (Dali Rasam/Saar)" … My Style …
** Ingredients :
Cooked Moong dal / Green Gram Dal : 1 cup
Tamarind Paste : 1 tblsp
Coriander Leaves / Dhania / Kothimbir : one handful finely chopped.
Salt to taste
** For Tempering / Seasoning :
Ghee / Toop : 1 tblsp
Oil : 1 tblsp
Mustard Seeds / Sasam / Rai : ½ tsp
Cumin Seeds / Jeera : ½ tsp
Curry Leaves / Kadipatta / Karbev : 8-10 fresh leaves
Rasam Powder : 3 tblsp
Hing / Asafoetida Powder : ½ - 1 tsp
** I am using here moong dal which is already cooked and mashed to a smooth consistency. In case you are using fresh just pressure cook the same and make it ready. You can use any other dal like tuvar dal or red lentils too. Add 4 cups of water to the moong dal and beat well to a lump free consistency and bring it to boil on medium heat.
** Meanwhile prepare the tempering/seasoning in a small pan. Heat boil oil and ghee together, when hot add in the mustard seeds and when they begin to splutter lower the heat and add in the cumin seeds, curry leaves, hing powder and finally the rasam powder and mix well. If too dry add in a few spoons of water to avoid the powder getting burnt.
** Add the tempering into the simmering dal and mix well. Add in salt to taste and the tamarind paste and mix well. This is a thin consistency rasam, so check the same and add in water if need be. Bring all the ingredients to boil and then simmer on low to medium heat for a good 10-15 minutes. Lastly add in the finely chopped coriander leaves and remove from fire and keep it covered aside for the flavors to seep in.
** "Spicy Moong Dal Rasam (Dali Rasam/Saar)" is done and ready to be served. You can serve it as an appetizer or with rice and other dishes too. In Konkani Saraswat homes we usually serve rasam or saar with rice along with other dishes for lunch/dinner and the same is relished with love very much. At times during dinner time some do have the habit of sipping the hot rasam like soup and at times we also serve it as rasam vada ie vadas are dunked in hot rasam and served as starters.
** Note : The rasam should be simmered for a good 10-15 minutes once the seasoning has been added on to the simmering dal. The rasam powder should get cooked well and only then the rasam or saar turns out good. Also do add on the coriander leaves etc. it gives in the best aroma. In case you do not like the seasoning and the leaves when you sip it on as appetizer then you can sieve the same just before serving too. The choice is yours.
** Do try out this simple rasam and enjoy with your family and friends. If you have guests coming over for lunch and its either monsoon or winter season then cold drinks are not a welcome to many when they are actually feeling cold and during such events you can serve these rasams instead of soups as they are equally good and is sure to be loved by one and all.
** Note : You can add a small marble sized piece of jaggery to the rasam while simmering if you like it a little bit with a sweetish taste too. I have not added as it is not liked in my home, but personally I have many times tasted it and liked it, specially if you make the rasam on spicier side, then it does impart and awesome khatta meetha teekha/spicy tangy sweet taste which is very appealing to many.
** There are many more “Saar / Rasam” dishes in the blog which you can check and try and relish the same with your family and friends. I am sharing a few common links for the same below, through which you can acess them all in a row and go through each one of them and prepare that which appeals you the most ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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