Monday, March 30, 2015

Pasi Paruppu Sambar-Moong Dal Sambar-Tiffin Sambar-Side dish for Pongal-Idli

Pasi Paruppu sambar or moong dal sambar is specially made for tiffin items like idli, dosa, pongal and vadai. It is very easy to prepare and does not take much time. It is prepared with moong dal (known as pasi paruppu/payatham paruppu in tamil and split yellow green gram dal in English). I have already posted an instant version of pasi parupu sambar and another version. This is slightly different from the other two recipes. Today we will learn how to make pasi paruppu sambar or tiffin sambar for idli, dosa and pongal following this easy recipe.

Pasi Paruppu Sambar-Tiffin Sambar

Pasi Paruppu Sambar

Pasi Paruppu Sambar

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 3-4
 Recipe CategorySambar-Side Dish for Idli
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Pasi Paruppu/Moong dal -1/4 cup
   Onion - 1/2 cup finely chopped
   Green chillies - 4 slit
   Potato -1/3 cup or 1 small potato
   Tomato - 3/4 cup chopped
   Turmeric Powder - 1/4 tsp
   Tamarind - small marble sized ball
   Salt to taste

   For the seasoning

   Oil - 1 tbsp
   Mustard seeds -1 tsp
   Urad dal - 1 tsp
   Red Chillies - 3
   Hing - a pinch
   Curry leaves - a sprig

   For Garnishing

   Coriander leaves finely chopped -2 tbsp


Preparation

Cook moong dal with a pinch of turmeric powder and a cup of water until soft. Mash it well and keep it ready. You can cook using the pressure cooker also.

Chop all the vegetables and keep it ready.

Soak tamarind (you need very less tamarind) in half cup of hot water for 15 minutes. Extract the juice and discard the pulp. If using tamarind paste, dilute 1/2 tsp of paste in half cup of water.

Method

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, hing, red chillies and curry leaves.

how to make moong dal sambar

When dal turns golden brown, add finely chopped onions, slit green chilli and saute until onion turns transparent.

Add chopped potatoes, turmeric powder and cook covered for a few minutes until potatoes are 3/4th cooked. If needed sprinkle water and cook the potatoes.

pasi paruppu sambar recipe for idli, pongal

Add chopped tomatoes, salt needed and cook for a few more minutes until tomato becomes mushy.

Tiffin sambar preparation

Add the cooked dal along with a cup of water and tamarind water. When it starts boiling, reduce the heat and simmer for another 5-6 minutes.

How to make pasi paruppu sambar

The consistency of the sambar should be very thin, so add water accordingly.

Garnish with finely chopped coriander leaves and serve hot.

It goes well with most tiffin items, though it is usually prepared as a side dish for idli, dosa and pongal. I paired it with millet kozhukattai (recipe will be shared soon) and the combo was awesome.

Check out my other pasi paruppu or split yellow green gram sambar recipes below-

Instant Pasi Paruppu Sambar 

Idli Sambar

and more Sambar Varieties 

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15 comments:

  1. I tried other pasi paruppu sambar recipe. It was tasty and let me try this also...

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  2. It is so easy and tasty.I love it.Thanks for sharing the recipe.

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  3. Can we add sambar powder to dis prep or these chillies enough?

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    Replies
    1. No need to add sambar powder. Chillies are enough. This gives a different taste to the sambar.

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  4. You are a genius! This is one of the best testing Sambar/Dal I have ever prepared. I loved it. Thanks for sharing the recipe. It scales well. I prepared with 1 cup dal and scaled all ingredients according to your recipe (except for the red and green chilies). It came out so well. We have eaten it with rice, dosa and chapaties. It tastes equally good with all. (For anyone trying this out, follow the recipe as is. Do not make changes. It's perfect.)

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  5. what is the cookware you used for making sambhar? Actually which cookware should be used for cooking sambhar,kadai or saucepan or handi so that flavours won't be evaporated?

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    Replies
    1. I have used a non stick cookware from Prestige. Actually you can make sambar in any heavy bottomed vessel - handi, saucepan,kadai. I personally prefer kadai. To make it visually appealing,I have made it in a non stick cookware.

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  6. Is tamarind really necessary or can we prepare it without it

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    Replies
    1. Tamarind gives a nice tangy taste to the sambar.

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  7. Will this be useful for mixing with rice ?

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    Replies
    1. Not too good for mixing it with rice. It is excellent with idli, dosa, ven pongal, upma kozhukattai etc.

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  8. I tried today with Ven Pongal. Best combination I ever tasted. Thank you for the receipe.

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