Sunday, July 5, 2015

Vegan Barley Moongdal Rasam

My space shares varieties of rasams and you can find different and unique rasams here. To that incredible collection of rasams, am adding one more rasam which may become your regular dish to enjoy with some hot steaming rice. Barley is an incredible wholegrain and we can make super nutritious dishes out this grain, but some how South Indians makes dishes out this barley very rarely. Actually i get barley easily in chinese stores, hence i do add quite often in our diet. I have already tried many South Indian breakfast dishes with barley and for a change i tried my hands with barley for making this lip smacking rasam.

Since i was supposed to prepare dishes out of lentils, i prepared this rasam with overcooked yellow moongdal which was sitting in my fridge. Cooked barley and over cooked moongdal together works out awesome in rasam. Actually i crossed a rasam recipe with barley in a well known tamil magazine, but i couldnt resist myself to add the dal along with mashed cooked barley. Served along with hot piping rice and potato fry, this rasam will definitely tickle your tastebuds and will satisfying your hungry tummy.Actually i prepared this rasam intentionaly to know how tasty will be this Indian soup if i add the s in it. Am not wrong, this rasam is just simply delicious with a wonderful flavour and obviously the barley addition makes this rasam more healthier.

Vegan Barley Moongdal Rasam

1/4cup Yellow moongdal (overcooked)
3tbsp Barley (cooked)
1tbsp Rasam powder
1no Tomato (crushed)
Few curry leaves
2nos Garlic cloves (crushed)
1tsp Lemon juice
Few coriander leaves
3nos Dry red chillies
1tsp Mustard seeds + cumin seeds
1/4tsp Asafoetida powder

Take crushed tomato,cooked moongdal, cooked barley,curry leaves, crushed garlic cloves, coriander leaves,salt and rasam powder in a bowl.

Add enough water to make it thin.

Heat the oil, let splutters the mustard seeds,cumin seeds, add the asafoetida powder,dry red chillies, fry until they turns brown.

Add immediately the already barley-dal mixture to the tempered spices, once the rasam starts bubbling put off the stove.

Add the lemon juice and give a stir, serve with rice.

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Nammi said... Reply To This Comment


Rajani S said... Reply To This Comment

Priya you have captured the rasam in such a captivating way. Beautiful pictures and the rasam itself is a treat...with barley and all, its really special :-)

Unknown said... Reply To This Comment

definitely should try this!! looks so simple, elegant and awesome..

Sandhiya said... Reply To This Comment

Rasam is my comfort food.. barley and moong dal, sounds interesting and it looks yummy.

Pavani said... Reply To This Comment

That is such a yummy looking rasam.

Suma Gandlur said... Reply To This Comment

This is really interesting and the rasa bowl looks inviting. Never thought of adding a grain to a rasam recipe.

cookingwithsapana said... Reply To This Comment

Barely moong rasam looks delicious and healthy.

Sneha's Recipe said... Reply To This Comment

A comforting and healthy rasam.

Harini R said... Reply To This Comment

That is a fantastic version of rasam there. Interesting combo too.

Chef Mireille said... Reply To This Comment

it;s too hot here to think of making rasam but a great recipe for the winter

praba said... Reply To This Comment

interesting ingredients in rasam..will surely try..

Srivalli said... Reply To This Comment

Thats a fantastic recipe Priya..very new and innovative!