Hesaru Bele Saaru

Method

1. 1

   Cook moong dal: Wash 1 cup hesaru bele (moong dal). Pressure cook with 2.5 cups water and half tsp turmeric for 3 whistles. Mash partially.

2. 2

   Make saaru base: In a pan heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add 1 tsp cumin seeds.

3. 3

   Add aromatics: Add a pinch of asafoetida, 2 dried red chillies and 1 sprig curry leaves.

4. 4

   Add shallots and garlic: Add 8 sliced shallots and 4 garlic cloves. Fry 6 minutes until golden.

5. 5

   Add green chilli and tomato: Add 2 slit green chillies and 2 chopped tomatoes. Cook 6 minutes.

6. 6

   Add spice powders: Add 1 tsp rasam powder, half tsp pepper powder and half tsp cumin powder.

7. 7

   Add mashed moong dal: Add the mashed moong dal and 2 cups warm water. Stir well.

8. 8

   Bring to boil: Cook on medium heat until boiling. Simmer 8 minutes.

9. 9

   Final ghee: Add 1 tsp ghee for richness.

10. 10

    Serve: Adjust salt. Hesaru bele saaru is a comforting light Karnataka moong dal rasam. Serve over steamed rice with a tsp of ghee.