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    Home » Recipes » Karnataka Cuisine

    Hesaru Bele Saaru

    Published: May 23, 2016 · Modified: August 28, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 23 Comments

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    I bet you cannot find a better option than Moong dal rasam when it comes to a quick and healthy recipe, especially if you are not feeling 100%. Not only is the Hesaru bele Saaru rich in protein, but it also packs in the power of ginger to take care of the ill effects from the common cold.

    Dal and Rasam this recipe

    If you are out of production, this will be the best, easy and healthy choice. All you need is toor dal or moong dal and a few other common ingredients. Both the dal choices are equally tasty and healthy. The best part is that you do not need any curry powder for this recipe! It goes well with rice or even as a soup!

    The secret behind the taste is from turmeric, coconut milk, ginger, and the dal. Hesaru bele saaru is one of the little known comfort food in Karnataka.

    The flavor from coconut milk, ginger gives this recipe a dense soupy texture. They also add a rich slow-cooked depth of flavor.

    You can adjust the spiciness to your taste by adding fewer green chilies but skipping any other ingredient would not do justice to the dish.

    I used to make this dish almost every day, accompanied by sauteed veggies and some home made chips or mango pickle.

    How to make this recipe

    A pan is filled with different ingredients like lentil, chilies and ginger for rasam
    • Place a medium-size vessel with 2 cups water and washed Moong dal over medium heat. Place a cover on top and check back in 10 minutes.
    • When the dal appears cooked (squishy or mashable), add turmeric powder, ginger, green chilies, and add 2 more cups of water. Place a cover and let it boil on medium heat.
    • When it starts to boil, add salt and coconut milk and turn off the heat.
    • Add chopped cilantro and squeeze a little lemon juice on top.
    • Finally, prepare the seasoning: Place the pan over medium heat with a teaspoon of coconut oil. As the oil starts to heat up, add cumin seeds, black gram, and red chilies. When the spices start to roast, add curry leaves and switch off the heat.
    • Now add this seasoning to moong dal rasam.
    A bowl is filled with moong dal rasam and topped with cilantro

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

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    A bowl of moong dal rasam and topped with cilantro

    Hesaru Bele Saaru

    Uma Raghupathi
    5 from 1 vote
    Print Recipe
    Prep Time:5 mins
    Cook Time:30 mins
    Total Time:35 mins
    Course :Side Dish
    Cuisine :Indian
    Allergen :Dairy free, Peanut free, Soy free
    Difficulty :Easy
    Servings 4 people
    Calories 54 kcal

    Ingredients
      

    • ⅓ cup split yellow lentils or moong dal
    • 4 cup water
    • ¼ cup coconut milk
    • Salt
    • 1 tablespoon minced ginger
    • 2-3 green chilies
    • ¼ cup chopped cilantro
    • ½ teaspoon turmeric powder
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon coconut oil
    • 1-2 red chilies
    • 2 teaspoon lemon juice
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    Instructions
     

    • Place a medium size vessel with 2 cups water and washed Moong dal over medium heat. Place a cover on top and check back in 10 minutes.
    • When the dal appears cooked (squishy or mashable), add turmeric powder, ginger, green chilies, and add 2 more cups of water. Place a cover and let it boil on medium heat.
    • When it starts to boil, add salt and coconut milk and turn off heat.
    • Add chopped cilantro and squeeze a little lemon juice on top.
    • Finally, prepare the seasoning: Place the pan over medium heat with a teaspoon of coconut oil. As the oil starts to heat up, add cumin seeds, black gram, and red chilies. When the spices start to roast, add curry leaves and switch off the heat.
    • Now add this seasoning to moong dal rasam

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 4g | Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 91mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    A close up of food on a table, with Dal and Rasam
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    Reader Interactions

    Comments

    1. Gin

      May 26, 2016 at 6:38 pm

      This sounds lovely! I love the heat it packs too - that's a lot of chilies in my kitchen! 😀

      Reply
      • Uma Raghupathi

        May 26, 2016 at 9:36 pm

        The ginger and chilies also adds nice flavor to this dish:) Thank you Gin!

        Reply
    2. Hauke Fox

      May 26, 2016 at 1:02 pm

      Woaahh, and it's not even difficult to make. I should try out a month of Indian cooking and make all those delish recipes that have been lining up for ages!

      Reply
      • Uma Raghupathi

        May 26, 2016 at 6:18 pm

        Yes you should do Hauke 🙂

        Reply
    3. Dixya @ Food, Pleasure, and Health

      May 26, 2016 at 2:25 am

      what an interesting rasam!

      Reply
      • Uma Raghupathi

        May 26, 2016 at 4:13 am

        Yes it is:)

        Reply
    4. Manju | Cooking Curries

      May 25, 2016 at 9:44 pm

      So intriguing. Never had a rasam with coconut milk. Ive gotta try it sometime 🙂

      Reply
      • Uma Raghupathi

        May 26, 2016 at 4:12 am

        Thank you Manju:) adding coconut milk makes this rasam very special !

        Reply
    5. Kelly Page (@TastingPage)

      May 25, 2016 at 8:17 pm

      I love the coconut milk - ginger combo. It sounds super refreshing!

      Reply
      • Uma Raghupathi

        May 26, 2016 at 4:11 am

        Thank you Kelly! Yes my favorite combo too:)

        Reply
    6. Jenn

      May 25, 2016 at 6:24 pm

      I love split pea soup and this variation looks wonderful. Beautiful color too!

      Reply
      • Uma Raghupathi

        May 26, 2016 at 4:11 am

        Thanks Jen!

        Reply
    7. Strength and Sunshine

      May 25, 2016 at 10:07 am

      What a bright color!

      Reply
      • Uma Raghupathi

        May 26, 2016 at 4:13 am

        Yes 🙂

        Reply
    8. Aimée / Wallflower Girl

      May 25, 2016 at 10:02 am

      These flavours sound so delicious 🙂

      Reply
    9. melmcdonald2

      May 25, 2016 at 4:55 am

      What lovely flavours! Sounds amazing :O)

      Reply
      • Uma Raghupathi

        May 26, 2016 at 4:15 am

        Thank you!

        Reply
    10. Christine - Jar Of Lemons

      May 24, 2016 at 7:28 pm

      I love the bright color! I've never had Rasam, but excited to try it out!

      Reply
      • Uma Raghupathi

        May 24, 2016 at 9:17 pm

        Thank you Christine:)

        Reply
    11. rebecca

      May 24, 2016 at 3:21 pm

      Love that this lentil dish is made with ingredients I would have in my kitchen already. Definitely making this soon. Pinned to try it.

      Reply
      • Uma Raghupathi

        May 24, 2016 at 7:12 pm

        Thank you Rebecca:)

        Reply
    12. kage2015

      May 23, 2016 at 11:42 pm

      This is totally new for me and very interesting recipe.

      Reply
    13. Emily Rampton

      May 23, 2016 at 11:37 pm

      This looks like a unique and delicious recipes! I love lentils and look forward to trying!

      Reply

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