Pesara Pappu Charu | Hesaru Bele Saaru | Moong Dal Rasam | Pesara Kattu
with detailed photo and video recipes. An easy and classical rasam recipe made with green gram lentils and fresh herbs. The recipe is extremely simple and easy to prepare as it does not require any additional spice mix or rasam mix. It can be easily served with hot steamed rice as a side dish or as a bowl of simple and warm lentil soup.
Pesara Pappu Charu | Hesaru Bele Saaru | Moong Dal Rasam | Pesara Kattu
with step-by-step photo and video recipes. Rasam recipes are very common across south India and are generally made as a side dish to rice. There are many types of rasam which mainly differ with the type of lentil or spice powder used in it. One such easy rasam or Saaru recipe is the moong dal rasam made with fresh herbs and basic spices.
I am a big fan of rasam recipes and it is one of the dishes for my weekend lunch or dinner. I make my favorite Udupi Saaru frequently with some deep-fried papadam and Far-far or Fryums. Having said that I also end up with other popular South Indian rasam or Saaru recipes. Particularly my other favorite is the tove or lemon rasam. The reason I am mentioning these rasam dishes is that the moong dal rasam is a combination of lemon and dali tove. The only difference is the use of moong dal as compared to others as it uses toor dal or pigeon pea dal. I feel cooking any recipe with moong dal is much easier to compare to any other dal as it has a low boiling temperature and gets cooked very easily.
Anyway, I would like to conclude with a few tips, suggestions, and variations to the Pesara Pappu Charu Recipe. Firstly, I would heavily recommend using split green moong dal as compared to whole dark green moong dal. it would require more time to cook and also may not form the same consistency. Secondly, do not compromise on the addition of ginger, lemon, curry leaves, and coriander leaves to this rasam. As we do not add any spices, these fresh herbs make it more flavor and taste. Lastly, add the lemon juice only after switching off the gas stove. Lemon juice reacts with heat and may turn bitter if added while it is boiling.
Finally, I request you to check my other detailed Rasam Recipes Collection with this post on Pesara Pappu Charu Recipe. It mainly includes recipes like Punarpuli Saaru, Soppu Saaru, Plain Rasam, Huruli Saaru, Udupi Saaru, Pepper Rasam, Paruppu Rasam, Beetroot Rasam, Instant Rasam, Tomato Onion Rasam. Further to these I would like to add a few more recipes categories like,
About Pesara Pappu Charu
It is a simple and tasty traditional lentil soup or stew made with yellow split lentils or moong dal. Pesara Pappu Charu recipe or Moong Dal Rasam is a popular South Indian, particularly within the Telugu cuisine audience. The most common use of this rasam is a side dish with hot steamed rice, but the uses can be myriad. It can be an ideal lentil stew or soup and can be served as relief medicine for cold and cough symptoms.
There are many ways within South India to make Pesara Pappu Charu but the most common and popular way is Andhra style. It is loaded with herbs and spices like ginger and garlic making it tasty and flavorsome. The other most common way is to make like Karnataka style. It is most commonly known as Hesaru Bele Saaru and it contains basic spices like coriander, mint, etc.
Video Recipe
Recipe Card for Pesara Pappu Charu
Pesara Pappu Charu | Hesaru Bele Saaru | Moong Dal Rasam | Pesara Kattu
Ingredients
- 1 cup moong dal
- ¼ tsp turmeric
- 1 tsp oil
- 2 cup water
- 1 tomato, cubed
- 1 onion, sliced
- 3 chilli, slit
- 1 inch ginger, grated
- 1 tsp salt
- few curry leaves
- ¼ cup tamarind extract
- 2 cup water
- 2 tbsp coriander, finely chopped
for tempering
- 2 tbsp oil
- 8 cloves garlic, crushed
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
- 1 dried red chilli
- few curry leaves
Instructions
- Firstly, in a pressure cooker take 1 cup moong dal and rinse with water.
- Add ¼ tsp turmeric, 1 tsp oil and 2 cup water.
- Pressure cook for 2 whistles or until the dal softens.
- Mash the dal slightly to have a creamy consistency.
- Add 1 tomato, 1 onion, 3 chilli, 1 inch ginger, 1 tsp salt, few curry leaves and ¼ cup tamarind extract.
- Boil for 7 minutes or until the tomato softens.
- Further, add 2 cup water and mix well adjusting the consistency as required.
- Once the rasam gets to a boil, prepare the tempering by heating 2 tbsp oil and saute 8 cloves garlic.
- Also add 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
- Splutter the tempering and pour over the chaaru.
- Add in 2 tbsp coriander and mix well.
- Finally, enjoy Pesara Pappu Charu with hot steamed rice.
Nutrition
How to Make Pesara Pappu Charu with step-by-step photos
- Firstly, in a pressure cooker take 1 cup moong dal and rinse with water.
- Add ¼ tsp turmeric, 1 tsp oil and 2 cup water.
- Pressure cook for 2 or 3 whistles or until the dal softens.
- Mash the dal slightly to have a creamy consistency.
- Add 1 tomato, 1 onion, 3 chilli, 1 inch ginger, 1 tsp salt, few curry leaves and ¼ cup tamarind extract.
- Boil for 7 minutes or until the tomato softens.
- Further, add 2 cup water and mix well adjusting the consistency as required.
- Once the rasam gets to a boil, prepare the tempering by heating 2 tbsp oil and saute 8 cloves garlic.
- Also add 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
- Splutter the tempering and pour over the chaaru.
- Add in 2 tbsp coriander and mix well.
- Finally, enjoy Pesara Pappu Charu with hot steamed rice.
Notes
- firstly, if you are not adding tamarind extract, you can add lemon juice at the end for sourness.
- Also, adjust the consistency as required.
- Additionally, I prefer the slight crunchiness in onion, so I have added once the dal is cooked.
- Finally, Pesara Pappu Charu Recipe tastes great when garlic tempering is added.