18 MOONG DHAL SAMBAR

Moong dhal/paasi or payatham paruppu/pesara pappu/ hesaru bele SAMBHAR


Moong dhal - 3/4 th cup
Shallots - 8 or 1 medium red onion chopped
Tomato - 2 small chopped
Tamarind - 2 inch piece ( soaked in water and extracted pulp)
Green chillies - 2 slit long
Sambar powder - 1 - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Oil - 2 tbsp
Salt as needed
Coriander leaves - few for garnishing


For tempering:
Oil - 1 tsp
Mustard seeds, urad dhal , curry leaves - all few
Hing - a pinch


This can be considered as a comfort food and a very nice variation with regular sambar cooking with toor dhal. Goes well with idli/dosas and also rice . This is also good for digestion which can be had after a long period of sickness when heavy meals can be avoided but also want to have something to fill your stomach good. Not only that can also be made on a regular basis with just changing the type of dhal as a variation.

Cook moong dhal with turmeric powder till very soft on stove top or in a pressure cooker. I usually do on stove top.Keep it aside.

Heat oil in frying pan/kadai and add shallots or chopped onions. Fry till light brown and add green chillies, stir for a minute and add in chopped tomatoes. Mash and cook till pulpy. Next add tamarind pulp along with a cup of water and let it to boil for 10 minutes. Now add the cooked moong dhal along with sambar powder and salt. Allow it to come to a boil and temper it with the tempering ingredients. Garnish with chopped cilantro/coriander leaves and serve with idli/dosa or rice.
Usally for this sambar to have a mild flavor I do not add any veggies. But if you want can add any of your favourite veggies after frying tomatoes and add cook till they soft with little water and follow the rest of the procedure.