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Moong Dal Sambar | Pasi paruppu Sambar

moong dal sambar
Yellow Moong Dal is rich in proteins. Most of the times I prepare Aracha Sambar or Toor dal sambar, but I prepare this Moong dal Sambar when there is no time to soak dal.  Moong Dal cooks fast and doesn't  need to be soaked. Moong Dal gives a unique taste to this tiffin sambar. This sambhar prepared with shallots goes well with rice. It tastes heaven with crisp dosa or soft Idli. Please check below for step wise instructions and pictures for preparing South Indian tiffin sambar using yellow moong dal.

Pasi Paruppu Sambar Recipe

South Indian style protein rich yellow mung dal Sambar. Idli, dosa, Rice Side dish

Preparation Time : 10 mins | Cooking Time : 20 mins | Yields : 4

Recipe Category: Side dish
Recipe Cuisine: South Indian
Oil : 1 tbsp
Mustard : 1/4 tsp
Cumin Seeds : 1/2 tsp
Curry Leaves : 4
Garlic chopped lengthwise : 4
Onion or shallots : 1/2 cup
Tomato chopped : 1/3 Cup
Turmeric Powder : 1/4 tsp
Chilli Powder : 1 tsp
Coriander Powder : 1/2 tsp
Yellow Moong Dal / Pasi paruppu   : 1/2 Cup
Tamarind  : 1/4 lemon size
Salt : As needed
Sambar Powder : 1 tsp

1. Wash  Moong Dal(Pasi paruppu) 3 to 4 times in running water  and pressure cook it for 4 or 5 whistles.
Steps for Moong Dal SambarPasi paruppu Sambar 2

2. Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice. Filter the seeds and fibre. Add tamarind juice to cooked dhal and also add salt, chilli powder, turmeric powder, sambar powder and coriander leaves.
Pasi paruppu Sambar 3Pasi paruppu Sambar 4

3. Heat 1 tbsp of Oil and add mustard, cumin seeds.When they splutter, add curry leaves, shallots and Garlic.
Pasi paruppu Sambar 5Pasi paruppu Sambar 6

4.  Fry till onions turn translucent. Add tomato and fry till they turn mushy.
Pasi paruppu Sambar 7Pasi paruppu Sambar 8
5. Add dal and 1/2 cup water.Mix well. When the sambar boils, add jaggery/ sugar and allow it to cook for 5 mins till Sambar thickens
Pasi paruppu Sambar 10

moong dal sambar

  • Adding Jaggery/ Sugar is optional.
  • For Idli and Dosa side dish, sambar should be little watery, remove  2 mins after sambar boils.
  • Adjust chilli to your taste.
  • For mixed vegetable sambar, cook the vegetables separately and add the vegetables before adding dal. Alternatively, vegetables can be pressure cooked along with dal.


  1. I am a 60 year old senior man who cooks bfast for my 90 plus parents they adore idli, dosa pongal and tomato kitchadi(upma) i tried your moong dhall sambar with little jaggery thye enjoyed it so muc esp that i had fresh home grown green tomatoes~! ty


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