Moong dal the most healthy protein rich legume used in making many vegetarian dishes. Simply I cannot settle for things which have lesser nutritional value. Moong dal is processed first to make this sambar. Detailed step by step process involved in making this moong dal is given in moong dal mash post. You may have a look at it. To be crisp, the organic whole green gram dal is dry roasted, broken( can use mixer jar) winnowed and pressure cooked to prepare this dish. Meal planning is so very important to organise everything and present a balanced meal to your family. Moong dal sambar goes well with rice. You can add /skip the vegetable in this sambar. Generally we use ridge gourd for making this sambar. Kids love this sambar rice with pappad. Do try and enjoy the dish with your family.
⏲️PREP TIME : 15 minutes
⏲️COOK TIME : 20 minutes
🍲CUISINE : South Indian
🥘COURSE : Side dish
🍴YIELD : 4 servings
INGREDIENTS REQUIRED :
Moong dal – 85 gm (processed)
Shallots – 1 handful ( 8 no.)
Country tomato – 1 medium size
Ridge gourd – 1 no. (small)
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Curry leaves a sprig
Red chillies – 2 no.
Sambar powder – 1 tsp
Water – 5 glasses
Turmeric powder – 1/4 tsp
Sesame oil – 1& 1/2 tsp
Grated coconut – 1tsp
In a pressure cooker take processed moong dal, add 2 glasses of water and turmeric powder.
Pressure cook for 3 to 4 whistles.
Using a masher, mash the cooked dal and keep it aside.
Peel off only the sharp skin fibre of ridge gourd.
Chop onions, tomato and ridge gourd.
Heat oil in a pan, temper mustard seeds, cumin seeds wait until it splutter.
Now add curry leaves, red chillies, onions then tomatoes and saute well.
Add in the chopped ridge gourd and saute until 3/4th cooked.
Now add the cooked and mashed moong dal to the pan.
Next add a tsp of sambar powder, salt and 2 glasses of water.
Allow it to boil well.
Finally add a tsp of grated coconut and stop the flame.
Moong dal sambar is ready to serve with rice.