AMLA RASAM WITH MOONG DAL
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Let Amla Shine, Don’t Hide It in Dal Drama
1️⃣ Use fresh amla for the best tang and nutrient boost — frozen ones lose the zing.
2️⃣ Boil amla just enough to soften; overcooking kills that signature sour note.
3️⃣ Always add cooked moong dal later to maintain its creamy texture.
4️⃣ For richer aroma, crush garlic slightly before tempering.
5️⃣ Don’t skip hing – it balances the sourness beautifully.
6️⃣ Serve rasam piping hot to release all those comforting, spicy-sour flavors!
Step-by-Step Recipe : Boil, Bubble, Tangy Trouble – Let’s Rasam Roll!
Preparation Time : 10 min Cooking Time : 20 min Total Time : 30 min Servings : 3-4
PERSONAL NOTE
Every time I make Amla Rasam with Moong Dal, the kitchen fills with that cozy, tangy aroma that feels like home. The sour amla reminds me of traditional family lunches, while the soft moong dal balances it with warmth and calm. The sizzling garlic tempering at the end always makes me smile — it’s that comforting moment before the first sip that turns a simple rasam into a bowl full of love.
INGREDIENTS
- 6 (amla), slit on two sides each
- 1 small tomato, chopped
- A handful of curry leaves
- 1/2 tsp turmeric powder
- A pinch of hing (asafoetida)
- 1/2 cup cooked moong dal
- 1/2 tbsp homemade sambar powder
- 1/2 tsp red chilli powder
- 1 tbsp oil (for rasam)
- 1 tbsp oil (for tempering)
- 1/2 tsp mustard seeds
- 1/2 tsp jeera (cumin seeds)
- 1 tsp urad dal
- 2 dry red chillies
- 2 crushed garlic cloves
- Salt to taste
- A handful of chopped coriander leaves
- 3 cups water (approx.)
PREPARATION STEPS
- Heat the pan: Add 1 tbsp oil.
- Add base ingredients: Toss in chopped tomato, curry leaves, turmeric powder, and a pinch of hing.
- Add amla: Make small slits on each amla and add them to the pan with a little salt. Fry for about 5 minutes.
- Add water and boil: Pour in 2 cups of water, mix well, and boil for 10 minutes until amla softens slightly.
- Add dal and spices: Add cooked moong dal, coriander leaves, sambar powder, and chilli powder. Pour in 1 more cup of water and boil for another 5 minutes.
- Prepare tempering: In another small pan, heat 1 tbsp oil. Add crushed garlic, mustard seeds, jeera, urad dal, dry red chillies, and a pinch of hing. Fry until aromatic and golden.
- Combine: Pour the tempering into the rasam mixture and mix well.
- Serve: Enjoy the hot, tangy, and aromatic Amla Rasam with Moong Dal with rice or as a soothing soup.
Yes! You can skip moong dal for a lighter, soup-style rasam. But the dal adds a nice creamy texture.
Use store-bought sambar powder or a mix of coriander powder, chilli powder, and roasted cumin.
Fresh amla gives the best tang, but if using dried, soak them in warm water for 30 minutes before cooking.
Add a little jaggery or extra moong dal to balance the tanginess.
Yes! Store in the fridge for up to a day. Reheat gently before serving – the flavors deepen beautifully.
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