Spiced Moong Dal Rasam Recipe

Name: Spiced Moong Dal Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 100 g Curry Leaves; 100 g Coriander Leaves; 500 g Tomato - Hybrid; 100 g Tamarind Paste; 1 kg Yellow Moong Dal; medium Chilli Green Long; 100 g Garlic; 20 g Turmeric Powder; 100 g Jeera; 50 g Asafoetida Powder; 100 g Red Chili Powder; 100 g Salt; 1 Kg Rai/Mohari (1kg); 50 g Black Pepper Powder; 1 liter Sunflower Oil; 500 ml Water

Indian cuisine · 220 calories

About this recipe

Spiced Moong Dal Rasam is a garden-fresh, comforting Indian soup that’s perfect for busy professionals seeking a wholesome, high-protein meal. This vegan and -free recipe combines the warmth of aromatic spices with the nutritious goodness of moong dal, making it an ideal choice for a light yet satisfying dish. Bursting with flavors of tamarind, tomatoes, and freshly roasted spices, this rasam pairs wonderfully with steamed rice or can be enjoyed as a warm, soothing soup on its own. Easy to prepare and budget-friendly, this recipe is crafted to bring comfort and nourishment to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Curry Leaves
100 g Coriander Leaves
500 g Tomato - Hybrid
100 g Tamarind Paste
1 kg Yellow Moong Dal
medium Chilli Green Long
100 g Garlic
20 g Turmeric Powder
100 g Jeera
50 g Asafoetida Powder
100 g Red Chili Powder
100 g Salt
1 Kg Rai/Mohari (1kg)
50 g Black Pepper Powder
1 liter Sunflower Oil
500 ml Water

Instructions

1. Rinse the moong dal thoroughly under running water and soak it for 15 minutes. Drain and set aside.
2. In a pressure cooker or pot, combine soaked moong dal, turmeric powder, and 2 cups of water. Cook until the dal is soft and mushy (3-4 whistles on medium heat in a pressure cooker or 20-25 minutes in a pot). Mash the cooked dal lightly and set aside.
3. Heat vegetable oil in a pan on medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, green chili, and curry leaves. Sauté for 30-40 seconds until aromatic.
4. Add the chopped tomatoes to the pan and cook until they turn soft and mushy, about 5-7 minutes.
5. Stir in tamarind pulp, red chili powder, black pepper, and salt. Mix well and cook for 2 minutes to let the flavors combine.
6. Add the mashed dal to the pan along with 1-1.5 cups of water (adjust for desired consistency). Bring the rasam to a gentle boil and simmer for 5-7 minutes.
7. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot as a soup or with steamed rice for a complete meal.