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

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.

Shallots

Shallots toor dal sambar

Small onion sambar