Pasiparuppu (Moong Dhal) Sambar

I would say this a comfort food. I was given Idli with this Sambar the next day after my every surgery. I had many surgeries by God's grace. This combo was suggested by my Doctor. I gave this to my son as side dish when I first fed him Idli though included spices very less.

My Mom usually prepares this along with Chapati. But this goes well with Idli too.

Ingredients:

Moong Dhal 1/2 cup
Potato (small) 1
Tomato 1
Pepper seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry Leaves 4-5
Pearl Onions 5-6
Turmeric Powder 1/4 tsp
Asafoetida 1-2 pinch
Green chillies 2
Salt
Water

Preparation:

Chop Pearl Onions and slit chillies. Chop Potato into thin slices along with the skin.

Method:

Cook Moong Dhal along with Tomato in pressure cooker. 

In a Pan, heat oil. Add Pepper and Cumin seeds. When they turn slightly brown, add Curry leaves, Pearl onions, Chillies, Turmeric Powder and Asafoetida.

Now add sliced  potato. Fry for a while and then add little salt and water.

Meanwhile cut the cooked Tomato into 2-3 pieces. 

When Potato is almost cooked, add cooked Moong Dhal and Tomato. Mix well and add water & salt.

Boil till the Sambar reaches the required consistency.


Serves: 2
Serve with Idli / Dosa / Chapati.

Notes: 

As tomato is cooked with Dhal, it makes the cooking faster. But you can also chop and add raw tomato when adding potatoes. 

This Sambar tastes better when pepper seeds and chillies are added quite more as there is no other spicy or chilly powder is used. My pepper seeds and chillies are very hot here; so have added less. Adjust pepper seeds and chillies according to your taste. If feeding children, add the spices less.

I personally like it very much as it is very easy to prepare and goes well with chapati and nutritious too.. :)

Linking this recipe to Hearty and Healthy event by vimitha of My culinary Trial room..