Name: Moong-Dal Rasam
Yield: 4 servings
Ingredients: Moong dal, yellow split — ¼ cup (50 g); Water — 3¾ cups (900 ml); Tomato — 1, chopped (100 g); Ginger, fresh — 1½ tsp (8 g); Black pepper — ½ tsp (1 g); Cumin (jeera) — ½ tsp (2 g); Turmeric powder — ⅛ tsp (0.5 g); Ghee (cow) — 1½ tsp (8 g); Mustard seeds — ¼ tsp (1 g); Curry leaves — 8 (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Coriander leaves — 1 tbsp (5 g)

Method

How to cook it

Step 1: Cook moong with turmeric 3 whistles; whisk thin.
Step 2: Boil tomato and ginger in 300 ml water 6 minutes.
Step 3: Combine; add crushed pepper–cumin and salt; heat till frothy.
Step 4: Temper and garnish.

Nutrition

Per serving, estimated

71kcal

Energy

3.4g

Protein

2.3g

Fat

Carbohydrate

1.8g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Moong-Dal Rasam

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

Moong Dal Methi

Toor Dal with Drumstick

Gujarati Kadhi (Sweet–Sour, Light)

Majjige Huli (Karnataka Buttermilk Curry)

Also good this season

Home Ghee from Unsalted White Butter

Sattvic Garam Masala (No Onion–Garlic)

House Digestive Churna (Hingvashtak-inspired)

CCF Tea (Cumin–Coriander–Fennel)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	¼ cup	50 g	250 g
Water	3¾ cups	900 ml	4500 ml
Tomato	1, chopped	100 g	500 g
Ginger, fresh	1½ tsp	8 g	40 g
Black pepper	½ tsp	1 g	5 g
Cumin (jeera)	½ tsp	2 g	10 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Ghee (cow)	1½ tsp	8 g	40 g
Mustard seeds	¼ tsp	1 g	5 g
Curry leaves	8	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Coriander leaves	1 tbsp	5 g	25 g