Step-by-Step Guide to Make Quick Hesarubele Bili Saru/Moong dal tomato rasam Cooking Basics for Beginners

Hesarubele Bili Saru/Moong dal tomato rasam is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Hesarubele Bili Saru/Moong dal tomato rasam is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook hesarubele bili saru/moong dal tomato rasam using 20 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Hesarubele Bili Saru/Moong dal tomato rasam:

1. Prepare 1/4 cup dehusked, split green gram dal/ moong dal
2. Prepare 1 large tomato, finely chopped
3. Get 1/4 tsp turmeric powder
4. Make ready to taste Salt
5. Make ready 1 litre water
6. Make ready 2 tbsp chopped coriander leaves
7. Make ready 1 Juice of one lemon or according to taste
8. Make ready To be ground to a paste-
9. Make ready 1/2 cup grated fresh coconut
10. Take 1/4 tsp cumin seeds
11. Get 1/4 tsp mustard seeds
12. Prepare 2-3 green chillies finely chopped
13. Prepare as required Water
14. Get For tempering :
15. Make ready 2 tsp oil
16. Make ready 1 pinch asafoetida/hing
17. Get 1/4 tsp cumin seeds
18. Take 1/4 tsp mustard seeds
19. Get 5-6 curry leaves
20. Prepare 2 whole red chillies

Steps to make Hesarubele Bili Saru/Moong dal tomato rasam:

1. Wash and soak the dehusked, split green gram dal for 2-3 hours. Then pressure cook it with 1 cup of water, turmeric powder and 1/2 tsp oil for 2 whistles.
2. Release the pressure and add chopped tomatoes along with little salt. Pressure cook it for 2 whistles, until tomatoes are soft and mushy.
3. Meanwhile grind grated coconut, green chillies, 1/4tsp cumin seeds and 1/4 tsp mustard seeds in a mixer grinder, to a smooth paste.
4. Open the cooker and add the ground coconut paste to the dal and tomato mixture.
5. Mix it well and bring it to a boil. Cook for 2-3 minutes with stirring in between. Add 2-3 cups of water and salt as required.
6. Switch of the flame and add chopped coriander leaves.
7. Squeeze a juice of one lemon and mix well.
8. For tempering- heat oil, add mustard seeds, asafoetida, whole red chillies and curry leaves. Pour the tempering on the saru.
9. Serve the Saru hot and enjoy the spicy and sour appetizer.

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