Warm, richly spiced, and built for a satisfying meal, Pesara Pappu Charu | Hesaru Bele Saaru | Moong Dal Rasam | Pesara Kattu is a vegetarian south indian rasam made with moong dal, turmeric, and oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 4 Servings
- Category: rasam
- Cuisine: south indian
Ingredients
- 1 cup moong dal
- ¼ tsp turmeric
- 1 tsp oil
- 2 cup water
- 1 tomato (cubed)
- 1 onion (sliced)
- 3 chilli (slit)
- 1 inch ginger (grated)
- 1 tsp salt
- few curry leaves
- ¼ cup tamarind extract
- 2 cup water
- 2 tbsp coriander (finely chopped)
for tempering
- 2 tbsp oil
- 8 cloves garlic (crushed)
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
- 1 dried red chilli
- few curry leaves
Method
- Firstly, in a pressure cooker take 1 cup moong dal and rinse with water.
- Add ¼ tsp turmeric, 1 tsp oil and 2 cup water.
- Pressure cook for 2 whistles or until the dal softens.
- Mash the dal slightly to have a creamy consistency.
- Add 1 tomato, 1 onion, 3 chilli, 1 inch ginger, 1 tsp salt, few curry leaves and ¼ cup tamarind extract.
- Boil for 7 minutes or until the tomato softens.
- Further, add 2 cup water and mix well adjusting the consistency as required.
- Once the rasam gets to a boil, prepare the tempering by heating 2 tbsp oil and saute 8 cloves garlic.
- Also add 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
- Splutter the tempering and pour over the chaaru.
- Add in 2 tbsp coriander and mix well.
- Finally, enjoy Pesara Pappu Charu with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
