Pasi Paruppu/Moong Dal sambar is our traditional family sambar that pairs well with idli and dosa. You can see there are no fancy ingredients nor sambar powder or chili powder in this recipe. Yet it tastes incredibly awesome.
The only spice that we are using here in this recipe is green chilies. Moong dal should be dry roasted until it turns golden brown and a nice aroma comes and then pressure cooked. Make sure to mash the dal coarsely. Do not make it to a smooth paste. In this sambar, we don’t add any vegetables too. Also, to this sambar, we add only a little amount of tamarind. Almost we add only 1 to 1.5 tbsps of tamarind.
Onion, tomatoes, green chilies are sauteed in the oil and then added in the sambar which gives you a nice flavor to the dish. While serving you can even add a tbsp of ghee. I always add a strand of curry leaves while pressure cooking dal and sauteeing too. Similarly, to this particular sambar, I saute coriander leaves along with onions and also use it for garnish too. All these small techniques make this sambar taste yum. Now let us see how to prepare this recipe.
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- 1/2 cup Moong dal/Paasi paruppu
- 1 tsp oil
- 1/4 tsp Turmeric powder
- 1 strand Curry Leaves/Karuveppilai
- 1 Garlic pod big size
- Add hot water to tamarind and let it soak for 15 mins.
- Heat a pan and dry roast moong dal until it turns golden brown and aromatic.
- Wash the roasted moong dal and add it into the pressure cooker. Along with moong dal, add oil, turmeric powder, curry leaves, garlic, and add enough water to immerse the dal. Mix all thoroughly. Pressure cook it for 3 whistles.
- Once done, mash the dal coarsely and set it aside. Do not make it to a smooth paste.
- Now heat another pan and add oil. Once the oil gets heated, add mustard seeds, cumin seeds, and let it crackle. Add hing and saute for a min.
- Now add onion, curry leaves, 1 tbsp coriander leaves, green chilies, a little salt for onion, and saute until onion turns translucent.
- Then add tomato and saute until tomato turns mushy.
- Now add this onion, tomato to the cooked dal. Adjust the consistency of the sambar by adding enough water. Add salt to taste. Add 1 or 1.5 tbsp of tamarind extract. (This sambar will consume only less tamarind).
- Now close the lid and cook for 5 mins or until the tamarind cooks well.
- Then add grated coconut and cook for 2 mins. Garnish with coriander leaves. Moong dal sambar is ready. Serve hot with idli or dosa.
- After pressure cooking moong dal mash it coarsely. Do not make it to a smooth paste.
- The only spice used in this sambar is green chilies. Add according to your taste. I have used only 2 bird chili as it is very spicy. If using Indian chili you can add up to 5 green chilies.
- Also, use only 1 or 2 tbsp of tamarind water. This sambar does not require tamarind as we use it in the toor dal sambar.
- Once the sambar cools the consistency of the sambar thickens. So adjust water accordingly.
Scrumptious moong dal sambar, which pairs well with idli and dosa is ready.
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