Moongdal Sambar /Split green gram Sambar

ByLathiya Updated

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I have earlier posted various sambar recipes . This is different from them . Today I give you sambar made of Moongdal Sambar or split green gram dal. It tastes different from Toor Dal in which normally sambar are made.

MoongDal Sambar

Moongdal Sambar ,as the name suggests is made using Moongdal. It is rich in proteins as any dals. Here you can see my Varutharacha Sambar or No Dal Sambar or No Coconut Sambar for other sambar varieties.

How did I make Moongdal Sambar

Cooking Moongdal is the first step of making Moongdal Sambar. Then cook the vegetables in it with the spices. The veggies can be of your choice from drumstick,radish, pumpkin etc. Here I used Cauliflower, potato and carrots.

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Ingredients

Moongdal / Split green gram dal – 3/4 cup

Mixed veggies – 1/2 cup ( I used cauliflower florets, carrots and potatoes)

Onion – 1/4 cup chopped

Tomato – 1 medium sized chopped

Turmeric powder – 1/4 tsp

Sambar powder –  1 1/2 tbsp

Asafoetida – a generous pinch

Salt – as required

Tamarind – a small lemon size

To temper

Oil – 1 tsp

Ghee – tsp

Mustard seeds – 1/2 tsp

Jeera seeds – 1/4 tsp

Curry leaves – few

Coriander leaves – few

Method

  • Soak tamarind in 1/2 cup water. Extract tamarind pulp. Keep aside.
  • Pressure cook moongdal with required water for 2 whistles.
  • Add all cubed veggies, onions and tomatoes to cooked moongdal.
  • Add turmeric powder, sambar powder and Asafoetida with required water.
  • Let the veggies get cooked in medium flame. I don’t pressure cook after adding veggies.
  • When the veggies are cooked, add tamarind pulp and required salt.
  • Let it boil. When the raw smell of tamarind goes, remove the pan from flame.
  • Heat oil and ghee in another pan. Temper all ingredients under ‘ to temper’ and add to the cooked sambar.
  • Serve along with hot rice , idli, dosa or pongal.

PIN MOONGDAL SAMBAR

Moongdal Sambar

Notes

  • You can add veggies of your choice.
  • If you don’t have Sambar powder, add 1 tsp of red chilli powder and 2 tsp of coriander powder.
  • Adjust spice level up to your palatte.
  • Spice level I given here is mild.

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17 Comments

  8. Growing up, my mom used a pressure cooker 2-3 times a week as a way to speed up meal preparation so we could all eat together as a family. With nine kids, scheduling could be a hassle – there was always a practice, rehearsal, or game to get to.

    Now, I don’t even own one!

    Though it would take longer, would I get the same results with simmering or using a slow cooker?

    Thanks! ?

    Reply

    1. In contrast, I never seen my mom used pressure cooker to cook dals, soak dals in water for atleast 20 minutes, then add in boiling water and cook in medium flame till cooked. Tastes great too ☺. Try it.. Eager to know your feedback ☺

      Reply