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.
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.
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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