Moong dal Sambar | Paasi Paruppu Sambar | Tiffin Sambar | Kids Sambar

Sambar made with moong dal is one of the best tiffin sambar. It goes well with idli, dosa, pongal and even tastes good with rice. Moong dal have high nutritional value and easy to digest. In my region, there's a specific hotel where people buy idlies for babies, and this is mainly because of the deliciousness of this sambar. The milder spice level and the fact that it's made with moong dal, which is easy to digest and tastes awesome, make it a hit among kids. Give it a try and let me know your thoughts!

Moong dal Sambar

Recipe Cuisine: South Indian | Recipe Category: Gravy / Side dish

Prep Time: 5 mins | Cooking Time: 30 mins | Serves: 6

Ingredients:

Moong dal - 3/4 cup

Onion - 1

Tomato - 1

Green chilli - 4 (for babies skip this)

Asafoetida - a generous pinch

Sambar powder - 1 tsp

Turmeric - 1/4 tsp

Salt - to taste

To temper:

Mustard seeds - 1 tsp

Red chilli - 2

Curry leaves - a sprig

Oil - 2 tblspn

Method:

In a pressure cooker, take moong dal and little water. Pressure cook on medium heat for 4 to 5 whistles.

When the pressure subsides, mash the dal and keep aside.

Heat a pan, temper with mustard seeds. When it splutters, add asafoetida, red chillies and curry leaves.

Add in chopped tomato, onion slices and slitted green chillies. Saute for 2 minutes.

Now, add sambar powder, turmeric and salt. Stir fry for a minute and add the mashed dal.

Then, add little water and cook for 10 to 15 minutes and put off the flame. Stir in between to avoid burning on the bottom.

Garnish with  some coriander leaves. Serve with hot idlies, dosa, pongal or rice.

Note:

• For babies, skip adding green chillies and reduce the amount of sambar powder.

Pictorial:

Keep all your ingredients ready

In a pressure cooker, take the moong dal. Add little water

Pressure cook on medium flame for 4 to 5 whitles.

When the pressure subsides, mash the dal and keep aside

Chop the tomato, onion and slit the green chillies

In a vessel, heat little oil. Add mustards and green chillies. Wait till the mustard seeds splutters

Add some curry leaves

Now, add the green chillies, tomato and onion slices. Saute for 2 to 3 minutes

Add a generous pinch of asafoetida

Then, add in sambar powder, turmeric and salt. Saute for a minute

To this, add the mashed dal

and some water

Check for salt and cook for 10 to 15 minutes. Stir in between to avoid burning on the bottom

Put off the flame and add some coriander leaves

Serve hot with idli, dosa, pongal or rice.