Moong dal sambar
MOONG DAL SAMBAR
INGREDIENTS
- Moong dal – ½ cup
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Jeera – 1 tsp
- Fenugreek seeds – ¼ tsp
- Curry leaves – few
- Onion sliced – 1
- Tomato chopped – 1
- Carrot chopped – 1 cup
- Potato chopped – 1 cup
- Tamarind – marble size
- Sambar masala pwdr – 2 ½ tbsp
- Turmeric pwdr – ¼ tsp
- Asafoetida – a generous pinch
- Jaggery – ½ tsp [optional ]
- Green chilli slit – 2
- Freshly grated coconut – 2 tbsp [optional ]
- Coriander leaves for garnish
PREPARATION
- Dry roast the moong dal till aromatic .[ colour should not change – don’t burn ] Allow it to cool ,wash and rinse it .Pressure cook with turmeric and little salt upto 3 whistles till soft .Mash it and keep aside .
- Soak the tamarind in ¼ cup hot water and extract the juice .
METHOD
Heat oil in a pan , add mustard seeds + jeera + fenugreek seeds and let it splutter .[ don’t burn ]
Add onion + curry leaves + green chilli and fry till translucent
Add tomato + potato + carrot and stir fry for 2 mins.
Add tamarind extract + 2 ½ cup of water
Cover and cook till the veges are cooked and soft .
Add sambar pwdr + salt + jaggery ,mix well and boil .
Add the cooked dal ,adjust water if required .[ dal thickens on cooling so add accordingly ]
Simmer on low flame for a minute and off the flame .
Garnish with coriander leaves .
Serve with rice or any Southindian tiffin.
NOTES
- You can add freshly ground sambar masala refer here for recipe – Sambar made with freshly grounded masala
- Don’t add more tamarind .
- You can add other veges which we add for sambar like drumstick/brinjal/pumpkin etc.
- Once the sambar is done you can drizzle little ghee .
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