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.

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

Oil

Salt

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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