Tuesday, December 2, 2014

Tiffin Sambar (Using Moong Dal)

I have recenly shared an Tiffin Sambar version with Toor dal. This one is with moong dal. Almost the recipe and the process will be similar except few steps and ingredients.


Moong dal - 1/2 cup
Water - 3 cups ( to cook moong dal)
Mixed veggies of your choice - 1.5 cups (I used, brinjal, carrot, beans, potato, drum stick)
Tomato -2
Pearl Onion- 4-5 (if using regular bellari Use one medium sized)
Turmeric - 1 pinch
Melted Ghee - 1 tsp
Jaggery - 1 tsp
Oil -1 tbsp
Tamarind - small peanut size (soak in water) or 1/4 tsp of concentrate (optional)

Roast and Grind
Channa dal - 1.5 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek - 5-6 seeds
Red Chili -1-2 (adjust to your taste)
Oil - 1 tsp

To temper:

Oil - 1tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Hing - a pinch
Curry leaves - 1 sprig

1. In a vessel, heat 3 cups of water, when it starts rolling and boiling add washed moong dal to it and half close with a lid and cook until the dal cooks well and becomes mashy.
2. In a pan ,Heat a tsp of oil and roast channa dal, coriander seeds, fenugreek one by one.
3.When they are almost(75%) roasted, add cumin seeds and red chilies and roast well. Switch off flame and let it cool down.
4. In the mean time, in another pan, heat a tbsp of oil and saute chopped onions.
5. when raw smell in onion leaves, add all the cut veg, except brinjal and tomato, saute for few mins.
6.Add tomatoes and saute gently. At last add cut brinjals and turmeric powder  and saute well.
7. When the veggies are half cooked, add 3 cups of water and check for salt. let it cook well.
8. Grind the roasted ingredients into a fine powder and add it to the veggie pan.
9.Now it will start thickening a little. Mix well and quick so lumps wont form.
10.Let it cook for few mins, so the raw smell in masala leaves.(if any), If required add Tamarind water. (add tamarind if only the tomatoes are not sour enough for sambar.Otherwise discard tamarind)
11. Now add the cooked dal and mix well. cook until your required consistency. (if it is little thick add little water to adjust consistency).
12. Before switching off the flame mix 1 tsp of jaggery and mix.
13.In a tadka pan heat 1 tbsp of oil and add items listed in "To temper", and add it to the sambar.
14. Garnish with Chopped coriander leaves , Ghee and serve hot with your favorite idli or dosa.

I prefer this sambar for mini idlies, sambar vadai kind of dishes. Suits well for all Pongal, Dosai varieties.

1. I added just one red chili while grinding, it was perfect spicy for my daughter's taste. You can follow the same measurement if your kids doesnt like spicy foods.
2. For spice lovers, either you can increase the red chilies or add 1 or 2 green chilies while tempering.
3. It will look watery when it is hot, but that consistency suits perfect for soaking mini idlies or vada.
If you like it thick, add only 2 cups of water to cook the veggies, if required, water can be added at final stage.
4. I prefer cooking moong dal in stove top than pressure cook. Even you can add pressure cooked moong dal.(2-3 whistles will be enough to cook)

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