Ingredients: cup Yellow Moong Dal (Split), teaspoon Turmeric powder (Haldi), Green Chillies - slit length wise, inch Ginger - grated or cut into tiny chunks, sprig Curry leaves, - to taste, tablespoon Lemon juice, sprig Coriander (Dhania) Leaves - finely chopped, tablespoon Ghee, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), Dry Red Chillies, Asafoetida (hing) - a generous pinch, sprig Curry leaves, High Protein Vegetarian diet
Instructions: To begin making the Moong Dal Rasam/Pesara Pappu Charu Recipe (Lemon Infused Indian Lentil Soup) first wash the moong dal thoroughly under running water. Repeat this 2 to 3 times.Put the washed moong dal in a sauce pan along with 3 cups of water and the turmeric. Mix well, place over a medium heat and cook on a low heat until the dal is fully cooked. This may take about 15 minutes. You can also cook the dal in the pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release completely and the dal is ready for use.Once the dal is cooked, it should be soft. Mash the dal up with a potato masher. Add the green chillies, ginger, coriander and curry leaves to it. Add salt to taste, and place the saucepan on the heat. Simmer the rasam until the whole rasam mixture comes to a roaring boil. At any point, if you feel the rasam is too thick, add water as you go and continue to let it boil for about 10-12 minutes. Turn off the heat. Squeeze in the lemon juice and transfer to a serving bowl.The next step, we will seasoning the Moong Dal Rasam/Pesara Pappu Charu Recipe. Heat ghee in a tadka pan over medium heat. Add the mustard seeds, cumin seeds and dry red chillies in quick succession.Once the mustard seeds begin to crackle, add in the asafoetida, curry leaves and turn off the heat.Pour the seasoning into the moong dal rasam. Stir and adjust salt to suit your taste.Serve the Moong Dal Rasam/Pesara Pappu Charu along with Vegetable of your choice, for a wholesome south-Indian meal lunch or dinner.