Pasi paruppu sambar | Moong dal Sambar

Pasi paruppu sambar | Moong dal sambar  | Payatham paruppu sambar | Tiffin sambar | idli sambar | pathiya samayal tiffin sambar | postpartum sambar | moong dal sambar  | payatham paruppu sambar |  sambar for idli and dosai |  tiffin sambhar with step-by-step pictures, and video recipe. Check out the Pasi paruppu sambar video in Tamil and Pasi paruppu sambar video in English if you like the video pls SUBSCRIBE to my channel. Check out other Sambar recipes in TMF

Why Moong dal Sambhar?

Sambar is one of the most popular traditional south Indian dishes. A good amount of protein, and vegetables,  blended with flavorful tiffin sambhar powder - makes it not only healthy & nutritious but also tastes delicious. Tiffin sambar variety is usually prepared with pasi paruppu. 

What is special about Pathiya Sambar?

As I mentioned in my Tiffin sambhar post, usually we add tomatoes to tiffin sambar. For lactating moms, we try to avoid tomatoes. For easy digestion, moong dal is used for everyday cooking. I have used a little tamarind for sourness.  https://youtube.com/playlist?list=PL3zYDDQHDMSt4djBfs3_IN5VlEXr9OEkf

Can I skip soaking dal?

Yes, soaking is optional but it helps for mushy dal. 

Can I reduce garlic?

I have added a lot of garlic to pathiya Samayal Sambhar recipe. You can adjust according to your taste.  https://youtube.com/playlist?list=PL3zYDDQHDMSuteYtc2K_POB5bhscOOBXw

Can I use vegetables?

you can add drumstick and brinjal for pathiya pasi paruppu sambar. You can also use Yellow pumpkin, carrot, potato, sweet potato, etc. for regular sambar.

Will it be spicy?

No, pasi paruppu sambar is with a subtle taste. If you prefer spicy sambar, adjust the sambar powder accordingly. 

SHOULD I ADD THE GHEE TEMPERING?

Ghee is good for postpartum cooking, but for regular sambar, you can use any cooking oil of your choice

WILL I TASTE A RAW SMALL ONION?

No, since we directly pressure cook dal with onion with oil, we won't taste the raw smell. 

How to make regular Payatham paruppu sambar?

• Pressure cook tomatoes along with dal
• You can use red chilli/ green chilli for tempering

WHAT TASTES BEST WITH pasi paruppu SAMBHAR?

Sambhar plays a key role in South Indian cuisine. Tiffin Sambhar goes well with tiffin varieties like idli, dosa, uthappam, and Pongal variety. It also tastes good with rice.

KUZHAMBU RECIPES IN TMF

Postpartum recipes

TAMARIND BASED RECIPES IN TMF

South Indian side dish

Other Sambar varieties in TMF

Pasi paruppu sambar

pathiya samayal sambar recipe

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Ingredients

Cook dal

• ⅓ cup moong dal
• 1 cup water
• 5 big garlic
• 15 onion
• ¼ teaspoon turmeric powder
• ½ teaspoon sesame oil

Prepare sambar

• ½ teaspoon sambar powder
• 1 teaspoon tamarind paste
• Water 1 + ¼ cup + as needed
• Curry leaves few
• Coriander leaves few
• Asafoetida generous portion

To temper

• ½ tablespoon ghee
• ¼ teaspoon mustard seeds
• ⅛ teaspoon fenugreek seed
• 1 teaspoon cumin seeds

Instructions

• Firstly wash  and soak moong dal with enough water for 30 minutes and keep aside
• Add dal, water, garlic, small onions, turmeric powder, and sesame oil to a pressure cooker
• Close the lid and cook for 3-4 whistles. Simmer for 10 seconds and turn off the stove; do natural pressure release
• Mash the dal well
• Add water, sambar powder, tamarind paste, salt, coriander leaves, curry leaves, and asafoetida and mix well
• Cook for 5-6 minutes until the sambar boils well; turn off the stove
• Add ghee to a small pan and heat
• When ghee turns hot add mustard seeds, fenugreek seeds, and cumin seeds and lets them splutter
• Transfer it to the tiffin sambar and bring to boil; turn off the stove

Video

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Notes

1. Soaking dal is optional but it helps for dal cooking
2. Adjust the water according to your dal
3. Turmeric powder and sesame oil helps for mushy dal
4. For postpartum friendly sambar I have added a lot of garlic and onion; adjust them according to your taste

regular tiffin sambar - not postpartum friendly

1. you can add 1 big tomato while pressure cooking
2. Red chilli/ green chilli can be added while tempering

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Cook dal

⅓ cup moong dal

1  cup water

5 big garlic

15 onion

¼ teaspoon turmeric powder

½ teaspoon sesame oil

Prepare sambar

½ teaspoon sambar powder

1 teaspoon tamarind paste

Water 1 + ¼ cup + as needed

Curry leaves few

Coriander leaves few

Asafoetida generous portion

To temper

½ tablespoon ghee

¼ teaspoon mustard seeds

⅛ teaspoon fenugreek seed

1 teaspoon cumin seeds

How to make moong dal sambar with step-by-step pictures

• Firstly wash  and soak moong dal with enough water for 30 minutes and keep it aside

• Add dal, water, garlic, small onions, turmeric powder, and sesame oil to a pressure cooker

• Close the lid and cook for 3-4 whistles. Simmer for 10 seconds and turn off the stove; do natural pressure release

• Mash the dal well

• Add water, sambar powder, tamarind paste, salt, coriander leaves, curry leaves, and asafoetida and mix well

• Cook for 5-6 minutes until the sambar boils well; turn off the stove

• Add ghee to a small pan and heat

• When ghee turns hot add mustard seeds, fenugreek seeds, and cumin seeds and lets them splutter

• Transfer it to the tiffin sambar and bring it to a boil; turn off the stove