pesara pappu charu recipe | hesaru bele saaru | moong dal rasam

pesara pappu charu recipe | hesaru bele saaru | moong dal rasam with detailed photo and video recipe. an easy and classical rasam recipe made with green gram lentil 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 sambar to idli/dosa or as a bowl of simple and warm lentil soup.

pesara pappu charu recipe | hesaru bele saaru | moong dal rasam with step by step photo and video recipe. 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 differs with the type of lentil or spice powder used in it. one such easy type of rasam or saaru recipe is the moong dal rasam recipe made with fresh herbs and without any spices.

i am a big fan of rasam recipes and it is one of the must dish for my weekend lunch or dinner. i personally make my favourite udupi saaru frequently with some deep fried papadam and fryums. having said that i also end up other popular south indian rasam or saaru recipes. particularly my other favourite is the tove or lemon rasam. the reason i am mentioning these rasam dishes, as the moong dal rasam is the 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 personally feel cooking any recipes with moong dal is much easier to compare to any other dal as it has the low boiling temperature and gets cooked very easily.

anyway, i would like to conclude with 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. basically, 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, coriander leaves to this rasam. as we do not add any spices, these fresh herbs make it more flavour and taste. lastly, add the lemon juice only after switching off the gas stove. basically, 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 of pesara pappu charu recipe. it mainly includes recipes like punarpuli saaru, soppu saaru, 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,

• rice recipes collection
• dal recipes collection
• sambar recipes collection

pesara pappu charu video recipe:

recipe card for pesara pappu charu recipe:

how to make hesaru bele saaru with step by step photo:

1. firstly, in a pressure cooker take ¾ cup moong dal, 1 tbsp ginger, 3 chilli, 1 tomato.
   
2. also, add ¼ tsp turmeric, 1 tsp oil and ½ tsp salt.
   
3. pressure cook for 1 whistle adding 2½ cup water.
   
4. whisk the dal to smooth consistency. keep aside.
   
5. in a large kadai, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves.
   
6. add in cooked dal and mix well.
   
7. further add 3 cup water, ½ tsp salt and mix well adjusting to a soupy consistency.
   
8. boil for 2 minutes absorbing all flavours.
   
9. now add 2 tbsp coconut, 2 tbsp coriander and 1 tbsp lemon juice. mix well.
   
10. finally, enjoy moong dal rasam or pesara pappu charu with hot steamed rice.
    

notes:

• firstly, adjust the consistency of rasam to your choice.
• you can also add rasam powder to make it flavourful.
• additionally, adding ginger makes rasam to have a zing.
• finally, moong dal rasam or pesara pappu charu tastes great when made soupy consistency.