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
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Sambar-Side Dish for Idli
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Sambar-Side Dish for Idli
Recipe Cuisine: South Indian
Author:Padhu Sankar
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.
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.
Add chopped tomatoes, salt needed and cook for a few more minutes until tomato becomes mushy.
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.
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-
and more Sambar Varieties
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I tried other pasi paruppu sambar recipe. It was tasty and let me try this also…
It is so easy and tasty.I love it.Thanks for sharing the recipe.
Thnq this is useful
Can we add sambar powder to dis prep or these chillies enough?
No need to add sambar powder. Chillies are enough. This gives a different taste to the sambar.
I added Sambhar powder..it came out well
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.)
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?
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.
Is tamarind really necessary or can we prepare it without it
Tamarind gives a nice tangy taste to the sambar.
Will this be useful for mixing with rice ?
Not too good for mixing it with rice. It is excellent with idli, dosa, ven pongal, upma kozhukattai etc.
I tried today with Ven Pongal. Best combination I ever tasted. Thank you for the receipe.
Can we prepare without potato.
Yes, you can skip potatoes.
It is a total coincidence that I wrote comment to you exactly 1 year back. (It showed me as "Unknown". Hi, I am Seema.) I called you "genius" then and I will still call you the same. Today, I am making this for the fourth time. No matter whom I make it for, they love it. I consider myself to be very good at cooking. I never follow anyone's recipes, without making my own changes. This recipe is the only exception. I follow as is. And it is perfect. Do you have any other similar recipes for other Sambars or Dals? Thank you.
Hi Seema
Thank you so much for your nice words. I feel very happy. There are many dal and sambar recipes. Check the recipe index or the categories (dal and sambar) below. Another sambar which is my favorite and which goes well with all tiffin item is the hotel sambar. Do try that. Link below
Hotel sambar
This recipe of yours is 99% same as the instant idli sambar and the other tiffin sambar, except that in one you have used garlic and in the other sambar powder. Correct me if I am wrong. Instead of having 3 different recipes with same main ingredients and same end result, won't it be better to have 1 recipe with variations listed at the end which I am sure you might have followed for some other recipe?
In instant sambar, we add everything together. Everything is added with the dal. We don't saute onions or tomatoes and there is no potato in that. There are more than 1000 recipes in Padhuskitchen. I try my best to give variations but at times there may be some similarities.
Tried this recipe, Turned out to be awesome. Thanks a lot.
I tried this recipe. The taste was very nice. It was very good when served piping hot with dosa.