Moong Dal Sambar (Pesarapappu Sambar)

This sambar goes well with idli and dosa. It is good for digestion and stomach filling. Eating idli with this sambar is not only filling but we don't feel hungry soon. Easy to prepare and consumes less time.

Preparation and cooking time : 20 minutes

Ingredients

Moong dal : 1 cup
Turmeric powder : 1 pinch
Onion :1; finely sliced
Tomato : 1; finely sliced
Green chilli : 2; finely chopped
Dry red chilli : 2
Sambar powder : 2 tea spoons (adjust as per taste)
Tamarind extract : as per taste
Salt : as per taste
Oil : 1 table spoon
Mustard seeds : 1/4 tea spoon
Cumin seeds : 1/4 tea spoon
Coriander leaves : 1 table spoon chopped leaves

1. Wash moong dal. Add the turmeric powder and cook till dal becomes soft.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds and dry red chillis. Saute for few seconds.
3. Add sliced onion and chillis. Saute till onion becomes translucent.
4. Add sliced tomato and saute till it is cooked.
5. Add cooked dal, salt, tamarind extract, chopped coriander leaves and sambar powder. Bring to boil. Serve hot with idlis or dosa.

Vegetable Sambar

Preparation and cooking time : 45 minutes

Ingredients

Toor dal/ Pigeon peas : 1 cup
Mixed vegetables : 2 cups, chopped
Tomato : 1 big, quartered
Turmeric : 1 big pinch
Tamarind : Big lemon sized, extract the cup in 1 cup water
Samabr Powder : 1-2 tablespoons
Chilli powder : 1 tablespoon (adjust according to your taste)
Salt : To taste
Coriander : For garnishing

For seasoning

Onion : 1 big, chopped (Can be replaced by 4-5 shallots or sambar onions)
Garlic : 5 flakes, crushed
Hing/ Asafetida : 1 pinch
Curry leaves : 1 twig
Cumin seeds : ¼ tablespoon
Mustard seeds : ½ tablespoon
Oil : 2 tablespoons

1. Pressure cook toor dal, vegetables, turmeric, and tomato.
2. Once cooked, add sambar powder, salt, chilli powder and tamarind extract according to your taste.
3. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, crushed garlic, hing and fry till garlic turns brown (don’t burn cumin seeds). Add curry leaves and onions. Add the dal-vegetable mixture once onions becomes translucent.
4. Cook on low heat for 10-15 minutes. Remove from heat and garnish with fresh coriander.

Note : Vegetables like ladies finger (okra), brinjal (egg plant), tomatoes, potato, radish, carrot, beans, pumpkin, drumsticks, ivy gourd ( dondakaya, tindora) can be used for preparing sambar, each of which gives it a distinctive flavor of its own.

Benefits of toor dal : Toor dal/ Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.

Benefits of Asafoetida: Asafoetida/Hing is used as a digestive aid. It is reputed to lessen flatulence and is often added to lentil or eggplant dishes in small quantities. It is also said to be helpful in cases of asthma and bronchitis.