Enjoy the winter season with this warm bowl of soothing and comforting yellow moong dal and ginger rasam or as we say in Tamil, pasi paruppu inji rasam. A perfect home remedy for a sore throat and cough. Learn how to make this delicious ginger rasam with a detailed video.
Ginger for Sore Throat:
I love rasam, and nothing can comfort like a warm bowl of rasam in this winter aka flu season. Sore throat issues and cough are quite common during the winter season. Ginger tea and ginger water with honey are the traditional home remedies that we follow when we are down with a sore throat or a cough. Wondering how ginger helps and soothes your throat?
The anti-inflammatory and antimicrobial properties of ginger can help soothe a sore throat by relieving inflammation and killing the virus/bacteria. It boosts your immunity and helps to recover fast.
We adults can relish ginger tea and honey ginger water but what about kids? Here comes my ginger rasam :-) Traditionally we make rasam with toor dal, and we call it as paruppu rasam. But this time I decided to keep it light so went with moong dal. Moong dal has its unique flavor, and you can taste that in this rasam.
We like the combination of moong dal and ginger. Give this rasam a try, and I am sure you will love it.
I did not include any garlic and also jaggery. You can always add a small piece of jaggery especially if you are serving this to toddlers. But ensure you are not adding more than two garlic cloves. We don’t want the garlic to overpower the taste of ginger. Before sharing the video and the recipe let me share a few ginger recipes and rasam recipes from my archive,
- Instant Pot Mint Rasam with masoor dal
- Paruppu Rasam
- Thippili Rasam
- Kollu Rasam
- Ginger Pickle
- Ginger Chutney
Now here is the video and the recipe. If you haven’t subscribed to my channel, then please do subscribe and help me spread the word by sharing it. Thanks for all your support.
How to Make Ginger Rasam with Moong Dal?
Ingredients:
- Ginger – 20 grams /approx.75 oz
- Moong Dal – ¼ cup
- Water – 3.5 cups
- Turmeric Powder – ⅛ tsp
- Green Chili – 1
- Roma Tomato – 1
- Curry leaves – 5
- Rasam Powder – 1 tsp
- Melted Ghee – ½ tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – 1 tsp
- Hing – ¼ tsp
- Kosher Salt – 1.75 tsp
- Tamarind Paste – 2 tsps
- Chopped Cilantro – ¼ cup
Prep-Work:
- Wash and peel the ginger. Chop 1 tbsp of ginger into small pieces and the rest into thin slices.
- Chop the tomatoes and slit the green chili into two.
- Wash the moong dal and pressure cook it along with ½ cup of water, 1 tbsp of chopped ginger, and ⅛th tsp of turmeric powder for about three whistles. Allow it to cool and mash it roughly.
Steps:
- Heat a pan and add the melted ghee.
- Then add the mustard seeds, cumin seeds, hing, curry leaves, green chili, and the remaining ginger.
- Cook it for a minute or until the mustard seeds splutter.
- Then add the tomatoes and mix it once.
- Add the rasam powder and remix. Now add the salt and allow it to cook for a couple of minutes or until the tomatoes are mushy.
- Mix 2 tsp of tamarind paste with 1 cup of water and add it to the rasam. Bring this to boil and make sure the raw smell of the tamarind and rasam powder goes away.
- When it starts to boil, add the cooked moong dal and the remaining two cups of water and mix well. Make sure the moong dal is well combined.
- Add the cilantro and let the rasam simmer over medium heat until it becomes frothy on top. Do not boil after it becomes frothy.
- Turn off the heat and serve it hot with rice and curry or relish it as soup.
Recipe Notes:
- I used kosher salt for this recipe. Depending upon the salt variety and your taste preference adjust the salt and the rasam powder as well.
- Green chili is optional.
- You need at least 20 grams of ginger for this recipe. If you like ginger flavor, then add more ginger and skip the green chili.
- If you are serving this to toddlers, add a small piece of jaggery as well.
- Adjust the water according to your consistency preference.
📖 Recipe
Moong Dal Ginger Rasam | Inji Rasam
Ingredients
- 20 grams Ginger .75 oz approx
- ¼ cup Moong Dal
- 3.5 cups Water
- ⅛ tsp Turmeric Powder
- 1 Green Chili
- 1 Roma Tomato
- 5 Curry leaves
- 1 tbsp Rasam Powder
- ½ tbsp Melted Ghee
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ¼ tsp Hing
- 1.75 tsp Kosher Salt
- 2 tsps Tamarind Paste
- ¼ cup Chopped Cilantro
Instructions
Prep-Work:
- Wash and peel the ginger. Chop 1 tbsp of ginger into small pieces and the rest into thin slices.
- Chop the tomatoes and slit the green chili into two.
- Wash the moong dal and pressure cook it along with ½ cup of water, 1 tbsp of chopped ginger and ⅛th tsp of turmeric powder for about three whistles. Allow it to cool and mash it roughly.
Steps:
- Heat a pan and add the melted ghee.
- Then add the mustard seeds, cumin seeds, hing, curry leaves, green chili, and the remaining ginger.
- Cook it for a minute or until the mustard seeds splutter.
- Then add the tomatoes and mix it once.
- Add the rasam powder and remix. Now add the salt and allow it to cook for a couple of minutes or until the tomatoes are mushy.
- Mix 2 tsp of tamarind paste with 1 cup of water and add it to the rasam. Bring this to boil and make sure the raw smell of the tamarind and rasam powder goes away.
- When it starts to boil, add the cooked moong dal and remaining two cups of water and mix well. Make sure the moong dal is well combined.
- Add the cilantro and let the rasam simmer over medium heat until it becomes frothy on top. Do not boil after it becomes frothy.
- Turn off the heat and serve it hot with rice and curry or relish it as soup.
Video
Notes
- I used kosher salt for this recipe. Depending upon the salt variety and your taste preference adjust the salt and the rasam powder as well.
- Green chili is optional. You need at least 20 grams of ginger for this recipe.
- If you like ginger flavor, then add more ginger and skip the green chili.
- If you are serving this to toddlers, add a small piece of jaggery as well.
- Adjust the water according to your consistency preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Hi Vidya, 🙏🏼 for the recipe. Just thought I’d mention that in the written recipe the dal has to be boiled with turmeric and the chopped ginger. You left out the ginger. I am definitely going to make the rasam and your rasam powder. 🙏🏼❤️
My bad. I have updated the recipe. I hope you got a chance to try and let me know how you liked it.