Moong Dal Sambar | Pasi paruppu 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 Author: Nithya Ingredients: 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 Instructions: 1. Wash  Moong Dal(Pasi paruppu) 3 to 4 times in running water  and pressure cook it for 4 or 5 whistles. 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. 3. Heat 1 tbsp of Oil and add mustard, cumin seeds.When they splutter, add curry leaves, shallots and Garlic. 4.  Fry till onions turn translucent. Add tomato and fry till they turn mushy. 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 Tips: 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.