Sambar is a staple dish in South Indian cuisine, known for its tangy, spicy, and aromatic flavors. Among the various types of sambar, Pasi Paruppu Sambar, or Moong Dhal Sambar is made with yellow split mung beans (moong dhal), this sambar is not only delicious but also highly nutritious.
Moong dal, or pasi paruppu, is renowned for its health benefits. It’s rich in protein, fiber, vitamins, and minerals. Including moong dal in your diet can help improve digestion, boost energy levels, and support overall health. Its mild flavor and soft texture make it an ideal ingredient for sambar, providing a creamy base that absorbs the spices beautifully.
Pasi Paruppu Sambar pairs perfectly with steamed rice, idli, dosa, or vada. It can also be enjoyed as a hearty soup. Accompany it with a dollop of ghee for an extra touch of richness and flavor.
Ingredients:
For Sambar:
- Pasi Paruppu - ½ cup
- Cut vegetables - 1 cup (Onion, drumsticks, lady’s finger, brinjal, tomato,etc.)
- Tamarind - small lemon sized ball
- Turmeric Powder - ¼ tsp.
- Sambar powder - 2 tsps.
- Asafoetida - a pinch
- Salt - as needed
For Seasoning:
- Oil - 2 tsps.
- Mustard - 1 tsp.
- Ured dhal - 1 tsp.
- Gram dhal - 1 tsp.
- Curry leaves - a handful
Method:
- Soak tamarind in 1 cup of hot water and after 30 minutes, filter and keep.
- Soak moong dhal for half an hour.
- In a pressure cooker put the soaked dhal, cut vegetables , turmeric powder and 2 cups of water for 3 whistles.
- After removing the whistle, put sambar powder, asafoetida, tamarind water and salt and boil for five minutes in medium flame.
- If the sambar is too watery, you can mix a handful of rice flour in little water and add to the sambar and boil for 1 minute.
- In another pan, put oil and add mustard.
- When it splutters, put the ured and gram dhal.
- When it turns golden put the curry leaves and switch off the stove.
- Now pour this over the sambar and your sambar is ready to be served.
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