Paasi Paruppu Sambar/Moong dhal sambar Recipe

By sujeesha Published: September 14, 2011

• Yield: 4 Servings
• Prep: 10 mins
• Cook: 20 mins
• Ready In: 30 mins

My mom makes this dhal as a side-dish for rotis, and I have always enjoyed eating left-overs the following day with rice. Later when I …

Ingredients

• 1 cup Paasi paruppu/moong dhal washed and soaked for an hour
• 1 small Red onion finely chopped
• 2 Tomatoes diced
• 4 Green chilies slit
• 5 cloves Garlic crushed
• 2 sprigs Curry leaves roughly chopped
• 1 handful Cilantro/Coriander leaves roughly chopped
• 1/2 tsp Turmeric powder
• Salt to taste
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1/2 tsp Asafetida
• 2 tbsp Oil

Instructions

1. Heat oil in a wok and add mustard seeds. Once they splutter add cumin seeds and asafetida.
2. Add chopped onion, curry leaves, garlic and green chilies.
3. Once onions turn translucent add diced tomatoes and cook covered on low heat till tomatoes turn pulpy.
4. Add soaked dhal with just enough water to cover it.
5. Add turmeric powder and salt to taste and cook covered till dhal is cooked (cracked but not mushy).
6. Check for salt, remove from stove, and garnish with coriander leaves. Serve hot with rice or rotis. Happy cooking 🙂

• Cuisine: Indian
• Course: Side Dish
• Skill Level: Moderate