By Krati Purwar
December 12, 2024
Moong dal sambar has the same recipe as you would make your toor dal sambar, but both taste quite different. It is slightly dense, thick, and more flavourful. If you come across this recipe, it is a sign you should try it at home.
For Sambar 2 tbsp coriander leaves ⅓ cup moong dal 1 tomato, onion, potato ¼ tsp turmeric 3/4 tsp jaggery ⅛ tsp asafoetida 2 brinjal 2 green chillies 7-8 curry leaves Salt to taste Water as needed 1 small carrot 1 tbsp tamarind
For Tempering 1 tbsp ghee 6-7 curry leaves ½ tsp mustard ⅛ tsp hing 1 tsp jeera For Sambar Powder 4 dry red chillies ⅕ tbsp chana dal ¼ tsp fenugreek seeds 1.5 tsp coriander seeds
Dry roast spices and herbs for sambar. Blend them into a coarse mix.
Soak moong dal and pressure cook it for 3 whistles. Meanwhile saute potato, carrot, brinjal, and onion in oil with mustard seeds and curry leaves.
Once the onion is translucent, add tomatoes. After 2-3 minutes, add spices, sambar powder and a dash of water to prevent spices from burning.
Pour dal, tamarind juice, and water. After 5 minutes, add jaggery and let the mixture come to a boil.
When the sambar is ready, temper it with asafoetida, jeera, mustard, and curry leaves.