Spicy Masala Moong Dal Saaru (Saar) with Kokum- Beetroot.

"Spicy Masala Moong Dal Saaru (Saar) with Kokum- Beetroot" ... when you make slight changes in routine dishes it not only makes it that much more appealing and tastier but you end up preparing a whole new dish ... goes well when served with rice ... Yummilicious ... 

** Here is a simple spiced Moong dal saaru/ saar prepared with addition of Kokum and Beet cooked water which I just tried out in an hunch and it tasted quite good for a change. Though nothing beats our traditional tomato saaru/ saar it is always a desire to relish other dishes from time to time for a change. Change is always good, in addition I prepared this with moong dal which is considered to be a better option than tuvar dal. Tuvar Dal has higer uric acid content and recently Dr. have been advising to cut down on the same as it is also higher on protein or to consume it in a thinner textured dal. Well, tastes great when served with rice, and I served it for my thali lunch and it was a lovely lunch. 

** Here is the simple method of preparing "Spicy Masala Moong Dal Saaru (Saar) with Kokum- Beetroot” … My Style …. 

** Wash half a cup of moong dal, put it in a pressure cooker with about 1 to 1.5 cups of water and pressure cook on medium flame to 2-3 whistles. The dal should be cooked very well. Let the pressure fall on its own and then open the lid. Remove and add the cooked dal into a larger vessel with about 4-5 cups of water and churn to a very smooth texture. 

** See to it that there are no lumps and the dal is churned to a smooth consistency, the texture should be that of our tomato saaru/ saar. Wash and add in 7-8 kokums to the dal, along with about one cup of cooked beetroot water or 3-4 one inch pieces of beetroot, salt to taste and bring to a boil on medium heat stirring in between to avoid it getting burnt at the bottom. 

** Masala Powders : In a small bowl add on a large pinch of haldi powder (turmeric), ½ tsp of hing powder (asafoetida), 1 tsp of dhania powder (Coriander), ½ tsp of jeera powder (cumin), 1 tblsp of Kashmiri red chilly powder (mirsange pitti/ mirchi powder), pinch of methi powder and a larger pinch of shunti powder (dried ginger), mix this lightly and keep it ready.

** Heat a small pan with 2-3 tblsp of oil, when hot lower the heat and add in the above masala powder collected in the bowl and fry for a few seconds, do not allow to burn. Pour this into the simmer saaru/ saar and mix well. If you find that the Saar has thickened, add in water and mix well and let simmer for a good 8-10 minutes for the masala to get cooked within the dal well.

** For Tempering/ Seasoning : Heat 1 tblsp of ghee in a small pan, when hot add in ½ tsp of jeera (cumin seeds), ½ tsp of sasam (rai/mustard seed), when they begin to splutter add in 2 green chillies split lengthwise along with 8-10 curry leaves. Fry all for a few seconds and pour over simmering saar. Remove from fire and garnish with a handful of finely chopped coriander leaves. Cover and keep it aside for 15-20 minutes for the flavors to get infused into the saaru/ saar. 

** "Spicy Masala Moong Dal Saaru (Saar) with Kokum- Beetroot” is done and ready to be served. This saaru/ saar tastes best when served hot on rice along with other dishes. I served it with rice along with sanna polo/ spicy dosa and beetroot upkari and it was a lovely lunch. Do try out this saar prepared with moong dal and enjoy it served with rice with your family and friends. Also there are many more dishes in my Blog, do try them out and give me a feedback if possible.