Wednesday, February 16, 2011

Moong Dal Sambhar

  • 1 cup Moong dal
  • 1 tsp Mustard
  • 4 Curry leaves
  • 1 cup Onion sliced lengthwise
  • 2 Tomato chopped
  • 1 clove Garlic crushed
  • 1/4 tsp Turmeric
  • 6 Green chillies slit
  • 4 tsp Coriander chopped
  • Water
  • 3 tsp Oil
  • Salt to taste

  1. Dry roast the moong dal until very light brown.
  2. Wash the moong dal. Cook in a pressure cooker with enough water for about 2 whistles. Leave it untouched until the pressure is released.
  3. Heat a kadai or wok. Add oil, when hot add mustard.
  4. When the mustard splutters add onions, green chillies and crushed garlic, fry till transparent.
  5. Add chopped tomatoes and curry leaves, fry until the tomatoes are soft.
  6. Add turmeric and saute it.
  7. Now add the cooked moong dal and gently mash it with the ladle. Add salt and allow to boil.
  8. This sambhar should be very thin, so adjust water to proper consistency and boil it.
  9. Transfer to the serving bowl, garnish with coriander.
  10. Serve hot with Idli.

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