Moong Dal Sambar
See homemade sambar powder in notes below. I don’t buy sambar powder. It just tastes better when its made from scratch.
The Moong Dal doesn’t separate like I find with Toor Dal in this sambar recipe. I prefer this sambar because it stays mixed.
Before serving, I also like to add one small tomato and a little more fresh cilantro to the finished Sambar. I like some fresh tomato pieces in each bite.
½ cup moong dal, rinsed
1 large onion, chopped
1 large tomato, chopped
6-8 garlic cloves
1-2 chilis, sliced
Water to cover
1 T. Oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
Pinch of asafoetida
1 dry red chili
5 fresh curry leaves
1 medium onion, chopped
1 teaspoon sambar powder
¼ teaspoon turmeric powder
Handful of cilantro, chopped
Salt to taste
¼ cup water
Add to pressure cooker
Add all the ingredients listed into the pressure cooker and use about 2 ½ cups of water - enough to cover the vegetables. Pressure cook for 8 minutes. Let the pressure release naturally.
For the sambar
In a large pan, heat oil and add mustards seeds and cumin seeds. Heat until the mustard seeds start to splatter. Add dry chili, pinch of asafoetida and the curry leaves.
Once curry leaves look crispy, add the onion and fry until the onion is translucent. Approximately 5 minutes.
Now add the sambar powder and turmeric powder. Stir and cook on low for 1 minute.
Add ¼ cup of water and cook for about 4 minutes.
Once the pressure cooker has released the steam. Open the lid. Do not mash the dal. It is nice for the sambar to have texture.
Add the sambar mixture from the saucepan into the lentils. Add a pinch of salt. And stir to combine lentils with sambar mixture.
Turn the stove on medium flame and boil for 3-4 minutes.
Sprinkle cilantro to serve. Remove from heat.
Serve hot with idlis, rice or pongal.
1/3 cup coriander seeds
1 T. Toor dal
1 T. Chana dal
1 T. Cumin seeds
1/2 teaspoon black peppercornS
1/4 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 stick turmeric - roughly broken
Pinch of asafoetida
1 stem curry leaves
In batches, dry roast above ingredients. Allow to cool. Grind to powder. Put in a storage container with a tight lid. Use to make sambar.