Hesaru kalu Bassaaru

I would like to dedicate this post is to my grandmother from whom I got this recipe.  This recipe uses the green moong which is packed with proteins and other valuable nutrients. I always relish this rasam along with rice,  and a bowl of curds. It makes a healthy, tasty and a satisfying meal. This rasam is so tasty that you end up eating  more rice than usual. So here goes the recipe.

Hesaru kaalu Bassaru recipe:

Preparation time- 20 mins

Cooking time-20 mins

Serves- 4

Ingredients:

Green moong- 1 cup

Onion-1 med

Tomato-1

Jeera-1 tspn

Coconut-2 tbspns

Tamarind-1 small lime sized

Rasam powder- 2 tspns

Jaggery- ½ tspn

Salt to taste.

Coriander to garnish

Seasoning ingredients:

Oil or ghee- 2 tspns

Mustard- 1/2 tspn

Jeera- ½ tspn

Curry leaves- 1 sprig

Hing- 1 pinch

Method:

Soak the mung for half an hour and pressure cook the mung with enough water till done and keep aside.

Grind the onion, tomato, jeera, coconut along with 3 tbspns of boiled mung to a fine paste.

Add the ground paste to the boiled mung and bring the mixture to boil.

Add the tamarind paste, salt, jaggery, rasam powder and boil for a few more mins.

For the seasoning, heat ghee in a pan and add the mustard seeds.

Once it pops add the jeera and curry leaves and fry for a min more.

Add the hing and transfer the contents to the cooked rasam

Garnish with coriander leaves and serve hot.