April 30, 2017

Moong dal Sambar (Payatham Paruppu Sambhar)

A different , traditional sambhar made with shallots, tomato and moongh dal which is spiced up by sautéing with green chillies and red chillies. This moongh dal sambar goes very well with   rice, Idli, Dosa, Pongal varieites. Another highlight is that, this sambhar can be made very easily without using Sambhar Powder...

  • Pre time: 10 mins
  • Cooking time: 15 mins
  • Serves: 4

Ingredients for making Moong dal Sambhar:

  • Moong dal 1 cup (150 gms) (Greengram dal)
  • Tamarind juice extracted from a gooseberry size tamarind 300 ml
  • Ripened tomatoes 2 chopped
  • Shallots 10 to 15  (Baby onions)
  • Green chillies slitted 3
  • Red chillies 3
  • Red chilli powder 1/2 tea spoon
  • Turmeric powder 1/4 tea spoon
  • Oil 2 tea spoons
  • Mustard seeds, cumin seeds, fenu greek 1/2 tea spoon each
  • Curry leaves
  • Coriander leaves
  • Salt to taste

Method for making Moongh Dal Sambhar:

  • Wash the moongh dal, add chopped tomatoes with it and a pinch of turmeric powder.
  • Pressure cook them adding 3 cups of water up to 4 whistles.
  • Once the steam is released mash them well and keep aside.
  • Heat a pan with 2 tea spoons of oil.
  • Do the seasoning with mustard seeds, cumin seeds and fenu greek seeds.
  • Once they splutter, add the green chillies and red chillies and give a stir.
  • Add the shallots and curry leaves and stir for few seconds.
  • Pour the tamarind juice in to the pan. Add salt and a pinch of asafoetida powder.
  • Let them boil till the raw smell goes. Add the red chilli powder.
  • After two minutes add the mashed dal to it and allow to boil for 3 to 5 minutes.
  • Add more water if needed to adjust the consistency
  • Switch off the stove and garnish with loads of coriander leaves.