Paasi Paruppu Rasam | Spicy Moongdhal Rasam

Before I go to the recipe today,here is an update. My travel blog has been updated with my visit to Mysore Palace by day.Do take a look when you have time 🙂

Coming to today’s post,this recipe is from Priya’s Blog which is being featured in this months edition of Tried and Tasted hosted here.I just made a small change.I used tamarind extract of lemon juice.

Very simple and flavorful rasam to go with piping hot steamed rice topped with a dollop of ghee..

Spicy Moondhal Rasam
Source – Priya’s Easy N Tasty Recipes

I used :

Moong dhal- 1/4 cup
Ginger – 1″ piece
Green chillies -2
Tomato – 1
Pepper powder- 1/2 a teaspoon
Roasted cumin powder- 1 teaspoon
Asafoetida powder- a pinch
Mustard- 1 teaspoon
Cumin seeds- 1 teaspoon
Curry leaves – a few
Tamarind extract -1 tablespoon,diluted in a cup of water
Salt to taste
Oil-2 teaspoons
Coriander leaves to garnish

1. Pressure cook moongdhal, grated ginger , finely chopped ginger, roughly chopped tomato with enough water[ around 1 cup ] for 10 minutes or till the dhal is mushy.
2. When the pressure releases and the dhal is cool enough to handle,mash well with your fingersand keep aside.
3. Heat oil in a pan and add the mustard, cumin, curry leaves and asafoetida powder.
4. When it splutters add the tamarind extract and bring to boil.
5. After 3 minutes add the moong dhal mixture , pepper powder ,  cumin powder, salt.Mix well
6. Simmer for 5 minutes.
7. Remove from heat and serve garnished with coriander leaves.

Bon Appetit..

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