Moong dal Sambar (Payatham Paruppu Sambhar)
- 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.
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