Pasiparuppu Poondu Rasam | Moongdal Garlic Rasam

Today’s post for Blogging Marathon #13 is a very simple yet soothing rasam.Usually we use toor dal to prepare rasam.But in the postpartum period, toor dal is considered to be a little heavy on the stomach and a little hard to digest. Hence toor dal is usually substituted with Moongdal.Since sour foods are to be avoided for a few days, tamarind is not used and a ripe tomato is used instead..

Not only that, this rasam has other properties too. Moong dal, garlic, cumin used in this have lactogenic effect .[I have a special post on this topic which I will be posting laster this week].In other words these ingredients boost the production of breast milk. Also the asafoetida used is a digestive. The ghee used to fry the garlic pods have a rejuvenating effect.Turmeric powder has anti inflammatory property.

This rasam made with moong dal is very appetizing and can be had as a soup and can also be served along with steamed rice as a part of the meal.

Here is mom’s recipe for Moong dal- Garlic Rasam….

You need:

Moong dal – 1/2 cup
Ripe tomato- 1
Garlic pods- 10, halved
Rasam powder- 1 teaspoon
Turmeric powder – a pinch
Asafoetida- a pinch
Mustard seeds- 1/2 teaspoon
Cumin seeds- 1 teaspoon
Curry leaves- a few
Ghee- 1 tablespoon
Salt to taste
Coriander leaves to garnish

1. Pressure cook the moong dal and tomato with enough water.Cook till it is mushy else mash well and keep aside.
2. Mash the tomato after removing the skin and add to the dal.
3. Heat the mashed moongdal + tomato along with the water used to cook it,rasam powder,turmeric powder salt and bring to boil.
4. Check the consistency. Add more water if required.Simmer for 5 minutes.
5. Meanwhile heat ghee in a small pan.Add the garlic in batches and fry till brown. Transfer the fried garlic into the boiling rasam.
6. When the rasam comes to a rolling boil, remove from heat.
7. Heat the remaining ghee that was used to fry the garlic.Put in asafoetida powder, mustard ,cumin seeds ,curry leaves.When the mustard splutters pour it over the rasam.
8. Serve garnished with coriander leaves.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12