Why Moong dal Sambhar?
Sambar is one of the most popular traditional south Indian dishes. A good amount of protein, and vegetables, blended with flavorful tiffin sambhar powder - makes it not only healthy & nutritious but also tastes delicious. Tiffin sambar variety is usually prepared with pasi paruppu.
What is special about Pathiya sambar?
As I mentioned in my Tiffin sambhar post, usually we add tomatoes for tiffin sambar. For lactating moms, we try to avoid tomatoes. For easy digestion, moong dal is used for everyday cooking. I have used little tamarind for sourness. https://youtube.com/playlist?list=PL3zYDDQHDMSt4djBfs3_IN5VlEXr9OEkf
Can I skip soaking dal?
Yes, soaking is optional but helps for mushy dal.
Can I reduce garlic?
I have added a lot of garlic to pathiya Samayal sambhar recipe. You can adjust according to your taste. https://youtube.com/playlist?list=PL3zYDDQHDMSuteYtc2K_POB5bhscOOBXw
Can I use vegetables?
you can add drumstick and brinjal for pathiya pasi paruppu sambar. You can also use Yellow pumpkin, carrot, potato, sweet potato, etc. for regular sambar.
Will it be spicy?
No, pasi paruppu sambar is with a subtle taste. If you prefer spicy sambar adjust the sambar powder accordingly.
SHOULD I ADD THE GHEE TEMPERING?
Ghee is good for postpartum cooking but for regular sambar, you can use any cooking oil of your choice
WILL I TASTE RAW SMALL ONION?
No, since we directly pressure cook dal with onion with oil we won’t taste raw smell.
How to make regular Payatham paruppu sambar?
pressure cook tomatoes along with dal You can use red chilli/ green chilli for tempering
WHAT TASTES BEST WITH pasi paruppu SAMBHAR?
Sambhar plays a key role in South Indian cuisine. Tiffin Sambhar goes well with tiffin varieties like idli, dosa, uthappam, and Pongal variety. It also tastes good with rice.
KUZHAMBU RECIPES IN TMF
Postpartum recipes
TAMARIND BASED RECIPES IN TMF
South Indian side dish
Other Sambar varieties in TMF
Ingredients:
Cook dal
1/3 cup moong dal 1 cup water 5 big garlic 15 onion 1/4 teaspoon turmeric powder 1/2 teaspoon sesame oil
Prepare sambar
1/2 teaspoon sambar powder 1 teaspoon tamarind paste Water 1 + 1/4 cup + as needed Curry leaves few Coriander leaves few Asafoetida generous portion
To temper
1/2 tablespoon ghee 1/4 teaspoon mustard seeds 1/8 teaspoon fenugreek seed 1 teaspoon cumin seeds
How to make moong dal sambar with step-by-step pictures
Firstly wash and soak moong dal with enough water for 30 minutes and keep it aside
Add dal, water, garlic, small onions, turmeric powder, and sesame oil to a pressure cooker
Close the lid and cook for 3-4 whistles. Simmer for 10 seconds and turn off the stove; do natural pressure release
Mash the dal well
Add water, sambar powder, tamarind paste, salt, coriander leaves, curry leaves, and asafoetida and mix well
Cook for 5-6 minutes until the sambar boils well; turn off the stove
Add ghee to a small pan and heat
When ghee turns hot add mustard seeds, fenugreek seeds, and cumin seeds and lets them splutter
Transfer it to the tiffin sambar and bring it to a boil; turn off the stove
