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.

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  2. yummy healthy moong dal coconut rasam.

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

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  4. 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

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

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