Hesaru Bele Saaru

Ingredients

• - moong dal saaru
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp saaru pudi (saaru powder)
• - 1/4 tsp turmeric
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Make saaru base: In a pan heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add 1 tsp cumin seeds.
3. Add aromatics: Add a pinch of asafoetida, 2 dried red chillies and 1 sprig curry leaves.
4. Add shallots and garlic: Add 8 sliced shallots and 4 garlic cloves. Fry 6 minutes until golden.
5. Add green chilli and tomato: Add 2 slit green chillies and 2 chopped tomatoes. Cook 6 minutes.
6. Add spice powders: Add 1 tsp rasam powder, half tsp pepper powder and half tsp cumin powder.
7. Add mashed moong dal: Add the mashed moong dal and 2 cups warm water. Stir well.
8. Bring to boil: Cook on medium heat until boiling. Simmer 8 minutes.
9. Final ghee: Add 1 tsp ghee for richness.
10. Serve: Adjust salt. Hesaru bele saaru is a comforting light Karnataka moong dal rasam. Serve over steamed rice with a tsp of ghee.