Hesaru kaalu saaru ( moong or green gram rasam )

Ingredients

Hesaru kaalu ( moong )—1/4 cup

Tomatoes—2 medium

Coconut grated—1/2 cup

Tamarind soaked in water—small lemon size.

Menasina pudi ( rasam powder )—3 teaspoon

Jaggery powder—1 tablespoon

Turmeric powder—1/2 teaspoon

Curry leaves—few

Coriander chopped—2 tablespoon

Ghee—1 teaspoon

Salt to taste.

Method

Wash and soak hesaru kaalu in 1 to 2 cups of water overnight or 6 to 7 hours minimum.

Next day drain the water from hesaru kaalu, add fresh 2 cups of water and pressure cook along with tomato, turmeric powder, ghee on medium flame for 4 to 5 whistles.

Once the pressure reduces, open the cooker mash cooked hesaru kaalu tomato either in a hand blender or mixer.

Mean while grind these: Coconut grated, tamarind soaked, menasina pudi, jaggery powder to a smooth paste adding sufficient water.

Add this ground paste to cooked and mashed hesaru kaalu. Mix well.

Add salt curry leaves and more water to adjust consistency of saaru.

Let it boil well on medium flame. Finally add chopped coriander leaves.

Prepare for the seasoning (oggarane)

Heat 1 tablespoon of ghee, once hot add 1 teaspoon of mustard seeds, 1/2 teaspoon of jeera, 1/2 teaspoon of asafoetida. When it stops spluttering pour over saaru.and mix well.

Serve with hot cooked rice.