Pasi paruppu sambar is a simple, easy sambar recipe which you can make under 30 minutes. Tamilians prepare this quick version of sambar often to go with Idli or dosai, even with rice. There are many versions of moong dal sambar / pachai paruppu sambar, moong dal kuzhambu…. I personally love my mom in law version where she make this katti sambar prepared with yellow moong, which is totally a Pondicherry style Tiffin sambar, often paired with hot hot pooris 😛
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Here are few other version of sambar recipes from our collection
HOTEL SAMBAR RECIPE – TIFFIN SAMBAR
Tiffin sambar
Pottukadalai sambar
Slow Cooker Dal / Crock-pot Recipes
How To Make Mixed Vegetable Sambar
Chettinad Pasi Paruppu Sambar - Chettinad Saiva Kuzhambu
Ingredients
- 1/2 cup Yellow Moong / Pasi Paruppu
- 1 cup Onion / Sambar Vengayam / Shallots sliced
- 1/2 cup Tomato chopped
- 6 cloves Garlic lightly crushed
- 2 tbsp Tamarind extract thick pulp extracted from marble sized tamarind soaked in water
- 1.5 tsp Red chilli powder thani milagai podi
- 1 tsp Coriander powder
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Salt or to taste
- 2 tbsp Oil
- 2 cup Water for cooking lentils
- 1 cup Water for gravy
- 2 tsp Coriander leaves chopped for garnish
Instructions
- Soak yellow moong dal for 15 minutes. Alternately you can dry roast the moong in a tawa for few minutes, then wash under running water, drain and keep aside.
- Pressure cook the dal with 1 cup of water for 2 whistle in a pressure cooker. When done, keep this aside.
- Now heat oil in a kadai and get the tempering done with mustard seeds, cumin seeds and curry leaves.
- Now add in chopped sliced onions (preferably chinna vengayam) and fry until translucent.
- Followed by chopped tomatoes, cook them till soft.
- Add in chilli powder, coriander powder and salt. Saute for few minutes.
- Add in thick tamarind extract.
- Add about a cup of water at this stage and let it come to a boil.
- Add in cooked yellow moong dal to the gravy and mix.
- The sambar will look thick at this stage, add in some water to dilute it if you wish. This is highlight of this recipe, add in raw crushed garlic at this stage and bring the sambar to a quick boil and switch off!
- Garnish with fresh coriander leaves and serve as a side dish for Idli Dosa, Poori/Puri, Ven Pongal, RAVA PONGAL RECIPE or Brown Rice Ven Pongal
Notes
This sambar tastes very good when made with chinna vengayam or pearl onion or shallots.Adding crushed garlic is the highlight of this recipe, do not skip this step.
Usually moong dal sambar turns very thick, add in little water to dilute or reach desired consistency. This version is more like a thanni sambar or light version of sambar.
Garnish with fresh coriander leaves and serve as a side dish for
Idli Dosa
Poori/Puri
Ven Pongal
RAVA PONGAL RECIPE
Brown Rice Ven Pongal
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One comment
Tried it and it became lip-smacking!! Thank you for sharing and keep sharing you lovely recipes
xxx