Pasi paruppu sambar or Moong dhal sambar is simple sambar and is good for health. We make this sambar often and this goes well with idly, doasa and pongal. This is also very light on stomach. This sambar is given when one is pregnant as it gives essential nutrition. Moong dhal is rich source of proteins and dietary fibre. As it is easily digestible, we can give this for sick people.
|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.|
|Ured dhal||–||1 tsp.|
|Gram dhal||–||1 tsp.|
|Curry leaves||–||a handful|
- 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.