Green gram peanut sambar | Pachai payaru verkadalai sambar

Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Rice | Type: Gravy

Ingredients

• Green gram [Pachai payaru] -1 cup
• Peanuts [groundnut, verkadalai] -1 cup [fresh]
• Onion – 1 [sliced]
• Garlic – 2 [finely chopped]
• Green chilli – 1 or 2
• Cumin seeds – 1 tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Curry leaves – 1 spring
• Coriander leaves – 2 springs
• Mustard seeds – ½ tbsp
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Oil – 2 tbsp
• Water as needed
• Salt to taste

For sambar powder

• Cumin seeds – ½ tbsp
• Peppercorns -4
• Coriander seeds – ½ tbsp
• Curry leaves - spring
• Dry red chilli - 1
• Dry roast & grind well without water

Preparation

• Dry roast & wash green gram. In a pressure cooker add green gram, peanuts, turmeric powder, water & cook for 4 whistles.
• Heat oil in a pan add mustard seeds & let it splutter. Then add cumin seeds, Bengal gram, urad dal sauté.
• Add onion, garlic sauté till soft. Then add curry leaves & green chilli sauté.
• Add boiled green gram & peanut mixture, turmeric powder, red chilli powder mix well & let it boil. Add water if required.
• Add salt, freshly ground sambar powder mix well & let it boil.
• Finally add chopped coriander leaves & cut off heat. Serve hot with puttu, rice, or chapatti.

Pachai payaru verkadalai sambar