Moong Dal sambar / Pesara pappu sambar

Ingredients:

Moong dal with out husk-250gms

Onion-Medium-1,sliced fine

Green chilli-2-cut vertically into two

Tomato-Medium-2,roughly Chopped

Red chilli powder-1Tsp

Haldi-A pinch

Hing-A pinch

Boiled vegetables-125gms(carrot-1,small,Brinjal-2,cut into 1″pieces,Drumstick-1,cut into 2″pieces)

Sweet potato/Yellow pumpkin-2″pieces-6to8

Ghee-1tsp

Tamarind paste-2Tsp(mix this with 50ml of water)

curry patta leaves-8to10

For tadka

Oil-1Tablesp

Mustard Seeds-1/4Tsp

Jeera-1/4tSP

Red Chilli-1,broken into pieces

Jaggary powder-1Tsp(optional)

Peeled Garlic Cloves-5

Sambar powder-2Tsp

Chopped Coriander-1Tablesp

Method:

1)Cook washed moong dal along with 400ml of water,red chilli powder,haldi and tomato in a 5Ltscooker till 3 whistles

2)Mash the dal with a laddle Add 300ml of hot water and keep it aside

3)Heat oil in a Kadai,add tadka ingredients,fry till mustard seeds crackle.Add onion pieces and fry till they become pink and soft.

4)Add tamarind water, boiled vegetables and mashed dal with little salt.Add sambar powder and let it boil for 2min.

5)Add a tsp of ghee, chopped coriander before removing from the fire.

6)Serve with hot plain rice/idli/urad vada/pongal/dosa

7)Moong dal cooks in less time than toor dal and more tastier also.

8)Consistancy also is a bit thicker than toor dal.

Tip

you can put the cut vegetables in a stainless steel container with little salt and keep the container on one side of the cooker.put the dal in the cooker by the side of container along with water.

If you are using pumpkin or sweet potato you can avoid jaggary as these vegetables give a bit sweetness to sambar.