Needless to mention, during my parents & in-laws stay, they prepared soo many simple & quick rasams that my maid requested them to teach it to me & her. There used to be a fight to decide who shall cook for the day. My mom-in-law would unanimously win most of the times :D. During their stay.., nimbe saaru is one of the many recipes learnt from my MIL. If you keep this rasam thick.., it is named thovve (dal).
Here is what my mom-in-law uses to prepare this: (Serves 3-4)
Yellow moong dal/Split & deskinned green gram/hesaru bele: a fistful
Water : Around 1 litre.
Curry leaves:2 strings (leaves separated & chopped)
Turmeric: a big pinch
Coriander leaves: 2 tbsp (finely chopped for the garnish)
Green chillies: 2-3 no
Asafetida: 1 big pinches
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Pepper powder: a pinch (optional)
Coconut oil: 1 tbsp (use any oil of your choice)
Salt: According to taste
Lemon juice: 2-3 tbsp (we like it tangy)
- Pressure cook the moong dal & allow it to cool (2-3 whistles or 15minutes must be sufficient for the dal to be soft).
- Mash the dal gently & add the mashed dal, water to a broad pan. Add turmeric, half of the chopped green chillies, pepper powder, salt & cook on a low heat until water starts to boil. Once dal starts boiling, turn off the heat.
- Prepare the tadka/tempering/oggarane. Heat oil in a small sauce pan. When oil is hot, add mustard & cumin seeds. When mustard seeds crackle, add the remaining green chillies, curry leaves, asafetida & pour the tempering to the rasam.
- Add the lemon juice, coriander leaves & mix well.
- Serve the hot rasam with piping hot rice, pickle & papad.
- Reduce the amount of oil & drink it as a soup too.
- This rasam is helpful to beat the cold as it is rich in Vitamin C.
- Add a pinch of pepper powder to take double advantage for fighting against cold.