Preparation time: 5 min
Cooking time: 20 min
Serves: 1.5 litre

Ingredients: (measuring cup used = 240ml)

1. 1/4 cup green gram dal or mung dal or hesarubele
2. A big pinch of turmeric
3. 1 - 2 green chili
4. 1/2 cup grated coconut
5. 1/4 tsp mustard seeds
6. 4 tsp lemon juice (or as per your taste)
7. Salt as per your taste
8. 1.5 ltr of water

Ingredients for tempering:

1. 1 red chili
2. 1/4 tsp mustard seeds
3. 1/4 tsp jeera or cumin seeds
4. One big pinch hing or asafoetida
5. 4 - 5 curry leaves (optional)
6. 2 tsp cooking oil

Instructions for making hesaru bele saaru or mango rasam:

1. Rinse and cook green gram dal until soft by adding required water, few drops of oil and a big pinch of turmeric. I cooked it by making 2 whistles.
2. Dal was half cooked after 2 whisltes. Add in slit green chili and cook until dal is soft and mushy. I cooked it by making 2 more whisltes.
3. Grind coconut and mustard seeds until smooth paste using a mixer grinder. You can also grind the green chili along with the coconut.
4. Add in ground coconut paste into the cooker, which has cooked green gram dal.
5. Add in salt and water.
6. Bring it to boil and switch off the stove.
7. Now add in lemon juice.
8. Temper it with oil, red chili, cumin seeds, mustard seeds, curry leaves and asafoetida. Serve it with hot steaming rice.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.