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pesara pappu charu recipe
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5 from 197 votes

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

easy pesara pappu charu recipe | hesaru bele saaru | moong dal rasam
Course rasam
Cuisine south indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 Servings
Author HEBBARS KITCHEN

Ingredients

for pressure cooking:

  • ¾ cup moong dal
  • 1 tbsp ginger finely chopped
  • 3 chilli slit
  • 1 tomato finely chopped
  • ¼ tsp turmeric
  • 1 tsp oil
  • ½ tsp salt
  • cup water

other ingredients:

  • 3 tsp oil
  • 1 tsp mustard
  • 1 tsp cumin / jeerra
  • pinch hing / asafoetida
  • few curry leaves
  • 3 cup water
  • ½ tsp salt
  • 2 tbsp coconut grated
  • 2 tbsp coriander chopped
  • 1 tbsp lemon juice

Instructions

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