Moongdhal sambar / Pasiparuppu sambar(in Tamil) is a simple and delicious recipe that is very easy to prepare and does not take much time. This sambar is a an apt one for tiffin varieties like Idli or dosa (Refer here for Idli/Dosa batter) and also goes well with Pongal.
This recipe does not involve any powder or tamarind in preparation. Here, simple masala ingredients are ground together and added to the cooked dhal for the spiciness. Its different from usual Toordhal sambar (Will share soon) and Tomato sambar. I love this sambar with crispy dosas.
Moongdhal – 100 gms
Onion – 1
Tomato – 1
Carrot – 1
Chayote – 1
Drumstick – 1
Water – 4 cups (approx)
Salt – to taste
Coconut – 1/2 cup
Cumin seeds – 1 tsp
Red chilli – 3 nos
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Uradh Dhal – 1/2 tsp
Pearl onions – 3 to 4 nos
Curry leaves – 1 sprig
Oil – 1 tsp
- Rinse the moongdhal well with water.
- In a pan, add the moongdhal and water and allow it to boil till the Dhal is half cooked.
- Now add the chopped onion, tomatoes and chopped veggies (I used Carrot, Chayote and drumstick).
- Allow all the ingredients to boil together until the veggies gets cooked well.
- Meanwhile, grind the ingredients under “For grinding” the into paste.
- In other small pan, add the items for tempering one by one and fry the pearl onions till golden brown.
- Now add the ground paste to the moongdhal veggies mixture and allow it to boil for about 2 to 3 mins in a medium flame.
- Once the raw smell of the ground paste goes away, add the tempered items to the sambar.
- Now Moongdhal sambar is ready to be served with idli or dosa.