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Pasi paruppu sambar / moong dal sambar

February 4, 2016 by Suguna Vinodh 23 Comments

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pasi-paruppu-sambar-recipe

Here are the things you can buy online for making this recipe
Sambar Powder
Carote Pan

Here is the video of how to make Pasi paruppu sambar / moong dal sambar

This sambar made with Pasi Paruppu / Moong Dal is so light on the stomach and very easy to digest. As its so good and so easy to digest, you will find a version of this sambar in almost all the Tamil kitchens all the time. Especially pasi paruppu sambar is what you will be made to eat when you are pregnant, nursing, or when you have aged people at home who want to eat light food. If you are down with flu or tired from work, then this sambar is what you should be making as its very light and very healthy. Here is how to do it. There is no tamarind used in this sambar and its so easy to make this recipe.
Take a bowl and add in the washed moong dal. Add in the chopped onion, tomatoes, curry leaves and vegetables of your choice. The curry leaves can be also added while tempering. Both give a different flavour. Try whatever you may be in the mood for. I added carrots, brinjal and yellow pumpkin today. You can add whatever you have in your fridge. Add 2 cups of water and cook in a pressure cooker for 2 whistles. Not more than that. You want the dal to have a little texture. If you cook moong dal for a long time, it will become slimy and mushy and the sambar wont have the right consistency. So do not overcook your lentils. After the 2 whistles, switch off the flame and allow the cooker to release its pressure naturally. Set aside.

pasi-paruppu-sambar

Heat sesame oil in a pan and add in the mustard seeds when the oil is hot. Add in the cumin seeds and the fenugreek (vendhayam) seeds. Let the seeds splutter. Add in the asafoetida (perungayam). Add 1/2 a cup of water to the pan. After adding the water, add in the sambar powder and turmeric powder. If you don’t have home made sambar powder, no worries. Any store bought sambar powder will do. Add in the salt. Let it cook for 3 minutes so the masala powders gets fully cooked.

pasi-paruppu-sambar-recipe-temper

Add in the boiled lentil mixture and mix well. If you think the sambar is too thick, then add 1/2 a cup of hot water to the pan. Add only if you think its really necessary. Let it simmer on low flame for a couple of minutes. The dal will have a nice texture and should not be mushy. Add in the coriander leaves and switch off the flame.

pasi-paruppu-sambar-recipe-garnish

Serve the pasi paruppu sambar hot with south Indian tiffin items.

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pasi-paruppu-sambar-recip

Pasi paruppu sambar / moong dal sambar


★★★★★

4.9 from 8 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 4 persons 1x
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Description

Recipe for pasi paruppu sambar. Sambar recipe made with moong dal. Very light recipe which is easy to digest.


Ingredients

Scale

Lentils and Veggies

  • 1/3 cup split moong dal (paasi paruppu)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 sprig curry leaves (can also be added while tempering – see notes)
  • 2 cups vegetables of your choice
  • 2 cups water

For the Tempering

  • 1 teaspoon Indian sesame oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/8 teaspoon fenugreek seeds
  • 1/4 teaspoon asafoetida
  • 1 teaspoon sambar powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 sprigs coriander leaves, chopped
  • 1 cup water, divided

Instructions

  1. Take a pressure cooker and add in all the ingredients listed under Lentils and Veggies. Add 2 cups of water and cook in a pressure cooker for 2 whistles. Switch off the flame and allow the cooker to release its pressure naturally. Set aside.
  2. Heat sesame oil in a pan and add in the mustard seeds when the oil is hot. Add in the cumin seeds and the fenugreek (vendhayam) seeds. Let the seeds splutter. Add in the asafoetida (perungayam). Add 1/2 a cup of water to the pan. After adding the water, add in the sambar powder and turmeric powder. Add in the salt. Let it cook for 3 minutes so the masala powders gets fully cooked.
  3. Add in the boiled lentil mixture and mix well. If you think the sambar is too thick, then add 1/2 a cup of hot water to the pan.
  4. Let it simmer on low flame for a couple of minutes. Add in the coriander leaves and switch off the flame.

Notes

The curry leaves can be added while boiling the veggies or while tempering.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

Keywords: moong dal sambar

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moong-dal-sambar

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Kirthi says

    October 21, 2019 at 6:31 pm

    Hi we usually won’t use sambar powder it is compulsory we will use red chilles when tempering it is okay and I really want to tell I will see your blog when ever I got doubt in my dishes really super

    ★★★★★

    Reply
  2. Shivashankari Prasanna says

    August 5, 2019 at 5:56 pm

    Hi , made this moong dhaal sambhar first time and it came out really well. My husband liked it very much. Usually he is never fond of sambar. This one is a perfect light recipe. Thank you very much for posting this recipe. God bless you!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 6, 2019 at 1:40 pm

      Thank you. Glad you liked the sambar.

      Reply
  3. meera says

    June 12, 2019 at 10:33 am

    This actually makes a great meal in itself if one wants to stick to a light meal at all times. Adding beans and peas also adds to the fun and I eat this as a bowl for dinner at 6 30 pm. Really pleasing and satisfying,

    Reply
  4. radhika says

    May 30, 2018 at 9:45 pm

    Hi Suguna,
    I keep coming back to this one. Love it!! Like all your other recipes I have tried. If I want to try out something new, I first check your site..thank you for sharing your talent and hard work with the world.

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 31, 2018 at 12:22 pm

      Thank you.

      Reply
  5. Cheryl says

    April 17, 2018 at 3:53 am

    Just had to say this today. This is the third time I’m making this sambar and each time my daughter polished off two bowls of it in quick succession. We now call this the ‘toddler sambar’ at home. Thank you for this recipe!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 17, 2018 at 4:15 pm

      Thank you Cheryl!

      Reply
  6. Gowri says

    April 16, 2018 at 12:09 am

    Hi Suguna . I have always failed to impress my better half when it comes to Moong Dal recipe until I found this recipe of yours . Made this one for a simple Saturday night dinner . I paired this sambar with super soft Idli ( Again recipe of yours ) .Thank you so much . Your blog is my Go-to for any traditional recipe 😊

    Reply
    • Suguna Vinodh says

      April 16, 2018 at 12:33 am

      Thank you so much!

      Reply
  7. Priya says

    January 11, 2018 at 4:12 am

    Hi naan innaki try panni paarthen.migavum arumaiyaana suvai. naan unga puli kulambu variety’s paarthu than nalla kathukitten adhuku munnadi correct a puli evalavu podananumnu teriyadhu.thank s for wonderful recipes. Priya from uk

    Reply
    • Suguna Vinodh says

      January 11, 2018 at 1:53 pm

      Thank you!

      Reply
  8. Simon says

    October 7, 2017 at 2:58 am

    Hi,

    Thank you for the recipe, great stuff. Question: how does ‘pressure cooker for 2 whistles’ convert into time and pressure setting, is it high pressure for 20 mins?

    Thanks

    Simon

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 7, 2017 at 12:19 pm

      I am not used to western pressure cookers. Sorry I am unable to comment on the same.

      Reply
  9. NISHA says

    February 10, 2017 at 2:33 pm

    Hi suguna,
    Pasi paruppu sambar was really very tasty and comes out good..All my family members are like the sambar especially my husband and thank you for the wonderful dish..

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 10, 2017 at 9:49 pm

      Thank you Nisha.

      Reply
  10. Priya says

    January 8, 2017 at 9:07 am

    This one was super easy and came out yummm….one sitting, all gone! Awesome! Thanks 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 8, 2017 at 10:56 am

      Thank You Priya!

      Reply
  11. Gayatri says

    March 27, 2016 at 3:57 pm

    Hi Suguna,

    I love your blog and easy-to-make recipes. I have a question about this. My veggies did not cook well (and seemed undercooked) when I pressure cooked them with the payatham parupu. The next time I made, I cooked the vegetables separately and the parupu separately and followed the rest of the recipes and it tasted yum. Do you have any idea why cooking the veggies and the lentils together was such a disaster for me ?

    Also, can you add a recipe for thakkali kootu (if you don’t already have one) ?

    Thanks !

    ★★★★

    Reply
    • Suguna Vinodh says

      March 27, 2016 at 4:43 pm

      Hard veggies may take longer time to cook like drum stick, beans etc..

      Reply
  12. Ravi says

    February 5, 2016 at 8:37 pm

    Suguna, we call this poricha (poritha) kozhambu. Yes, this is definitely a comfort food. We usually top it with a seasoning of vadagam.

    Reply
  13. sari says

    February 4, 2016 at 12:35 pm

    Hi, pics are awesome. Whenever I moong dhal, it always turns out slimy. I will try to do it this way next time. No tamarind for this sambar.

    Reply
    • Suguna Vinodh says

      February 4, 2016 at 12:45 pm

      Yes Sari. No tamarind is used for this sambar. One of the easiest and tastiest dals to make.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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