Simple Moong Dal Rasam
A simple and flavorful South Indian rasam made with moong dal, coconut, and lime, perfect for a light meal.
Ingredients
- 1 cup Moong Dal (Small yellow lentils or yellow split mung beans)
- 0.75 cup Coconut, grated
- 0.5 unit/count Lime
- 1 teaspoon Cumin Powder (Jeera powder)
- 2 unit/count Tomatoes (Chopped into small pieces)
- 4 unit/count Green Chillies (Slit)
- 1 teaspoon Turmeric (Haldi)
- 1 teaspoon Oil
- 1 teaspoon Jaggery
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds (Jeera)
- 1 tablespoon Ghee
- 0.5 teaspoon Hing (Asafetida)
- 2 tablespoons Coriander Leaves (For garnish)
- 3 cups Water (For cooking dal and making coconut milk)
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Instructions
- 1Dice the tomatoes into medium-sized pieces and slit the green chilies lengthwise.
- 2In an inner pot, combine moong dal, water, diced tomatoes, slit green chilies, turmeric, and oil. If using an Instant Pot, set to pressure cook for 4 minutes and allow the pressure to release naturally. If using a traditional pressure cooker, cook for 3 whistles.
- 3Mix grated coconut with water and squeeze to extract coconut milk. Repeat the process a few times with the same coconut to maximize extraction.
- 4Once the dal is cooked, set the pot to sauté mode and bring to a boil. Add cumin powder and jaggery, allowing it to boil for a minute or two until the raw smell dissipates. Add the prepared coconut milk to the boiling dal and let it boil for 2 minutes. Turn off the heat; do not boil for more than two minutes after adding coconut milk.
- 5In a small vessel, heat ghee and add cumin seeds, mustard seeds, and hing. Once they splutter, add this tempering to the cooked rasam.
- 6Garnish the rasam with coriander leaves and a squeeze of lime juice. Serve hot.
