Tuesday, September 27, 2016

Moong Dal and Coconut Milk Rasam


I am back again after a short break with a delicious and easy to prepare rasam recipe "Moong Dal Rasam with coconut milk". It can be served with rice or even as a soup:) It's gluten free and very healthy.








Last few weeks have been so hectic. Renovations in the house, kiddo's school activities etc. I  have been cooking simple food like rasam-rice, dal - rice etc. One of the rasams that I prepare often is "Moong Dal Rasam" . I love the flavor of coconut milk in this rasam and when paired with rice, it makes for a comforting meal. Do give this rasam recipe a try, I am sure you will love it:)

INGREDIENTS
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Split Moong bean / moong dal : 1/4 cup
  • Green chilli (small variety) : 4 (slit lengthwise)
  • Ghee / Clarified butter : 2 tsp
  • Cumin seeds / jeera : 1 tsp
  • Fresh ginger (grated) : 2 tsp
  • Curry leaves / Kadi patta : 7-8
  • Dry Red chillies : 2 (broken)
  • Turmeric powder (haldi) : 1/4 tsp
  • Coconut milk : 1/2 cup
  • Salt as per taste
  • Lime juice : 1 tsp (optional)
  • Cilantro leaves : 1/4 cup chopped

PROCEDURE :
  • Wash the split moong bean and add 3/4 cup  of water and pressure cook it for 1 whistle. Turn off the heat. Mash the beans and set it aside. (You can cook the dal directly on the stove if you wish.)
  • Heat ghee / clarified butter in a deep pot. When hot, add the cumin seeds. When it starts to splutter, add the dry red chillies, curry leaves, green chillies and grated ginger. Saute over medium heat for a minute or two.
  • Add the cooked moong dal. Add 3/4 cup of water and mix well.
  • Add turmeric powder. Bring it to a boil and cook for 5 minutes.
  • Add the coconut milk. Add salt as per taste. Add in the lime juice and coriander leaves.  Bring the mixture to a boil and then turn off the heat.
  • Delicious Moong Dal Rasam with coconut milk is ready. It can be served as a soup or serve it with hot rice.

8 comments:

  1. In an Indian household, this rasam is forever a sell-out. We just love it.

    ReplyDelete
  2. Yum..will try it soon! Thanks!

    ReplyDelete
  3. yummy healthy moong dal coconut rasam.

    ReplyDelete
  4. Looks tempting1 Its definitely the season for yummy rasams, soups and warming curries.

    ReplyDelete
  5. Thank you for the wonderful recipe. I only skipped the chillies (because of allergies) and used parsley instead of coriander. Hearty and bursting with aroma.

    Efthymia

    ReplyDelete
    Replies
    1. Ahh.. addition of parsely must induce a beautiful flavor i m sure:) Thanks for trying!!

      Delete