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 ,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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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
Oil – 1 tsp
Ghee – tsp
Mustard seeds – 1/2 tsp
Jeera seeds – 1/4 tsp
Curry leaves – few
Coriander leaves – few
- 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
- 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.