Chinna vengayam pasi paruppu sambar | Sambar onion moong dal sambar-For rice, idli or dosa


Chinna vengayam pasi paruppu sambar


Cuisine Style: Tamil Nadu, south india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Sambar onion [Shallots] – 1 cup [peeled & wahed]
  • Moong dal [Pasi paruppu] – ½ cup
  • Tamarind water/ Extract – 1 ½ tbsp [soak tamarind in warm water, squeeze &extract water]
  • Tomato – 1 [chopped]
  • Dry red chilli -1
  • Green chilli – 1 [slit]
  • Garlic – 2 cloves
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Jaggery – 1 tbsp [grated]
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting & grinding ingredients

  • Fenugreek seeds – 1 tbsp [grind separately]
  • Coriander seeds - 1 tbsp
  • Cumin seeds – 1 tbsp
  • Peppercorns – 4
  • Heat pan then dry roast above ingredients & grind to fine or coarse powder

Method

  • Pressure cook moong dal with turmeric powder for 4 whistles.
  • Heat pan with oil then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal & sambar onion sauté till light brown.
  • Add garlic, dry chilli, green chilli & curry leaves sauté.
  • Then add fenugreek powder, asafetida sauté gently.
  • Add tomato, turmeric & red chilli powder sauté well. Then add water cook till soft.
  • Add boiled moong dal, freshly ground pepper, coriander & cumin powder mix well.
  • Add tamarind water & let it boil.
  • Then add jaggery and salt mix well.
  • Cut off heat & sprinkle coriander leaves, serve hot with rice, idli or dosa.

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