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Pasi paruppu sambar

pathiya samayal sambar recipe
5 from 2 votes
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Ingredients

Cook dal

  • 1/3 cup moong dal
  • 1 cup water
  • 5 big garlic
  • 15 onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon sesame oil

Prepare sambar

  • 1/2 teaspoon sambar powder
  • 1 teaspoon tamarind paste
  • Water 1 + 1/4 cup + as needed
  • Curry leaves few
  • Coriander leaves few
  • Asafoetida generous portion

To temper

  • 1/2 tablespoon ghee
  • 1/4 teaspoon mustard seeds
  • 1/8 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

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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
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