Pepper Moong Dal Rasam Recipe

Cooking Directions

• STEP 1.Wash and cook the moong dal until soft. Set aside.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped tomatoes, tamarind pulp, turmeric powder, rasam powder, salt, and water. Cook until tomatoes are soft.
• STEP 4.Add the cooked moong dal and mix well. Bring it to a boil.
• STEP 5.In a separate pan, heat ghee and add crushed black pepper. Roast for a minute.
• STEP 6.Add the roasted pepper to the rasam and simmer for a few minutes.
• STEP 7.Garnish with coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the quantity of black pepper according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• If you prefer a thinner consistency, add more water while cooking the rasam.

Storage and Serving

• Pepper Moong Dal Rasam can be stored in the refrigerator for up to 2 days.
• Reheat it before serving and adjust the consistency with water if needed.
• Serve it hot with steamed rice, papad, and a side of vegetable curry for a complete meal.