Friday, December 2, 2016

Quick Sambar | Pasipayaru Sambar | Moong Dal Sambar | Gluten Free and Vegan Recipe

Moong Dal Sambar

Hi Supermoms,

As promised, here is my next sambar recipe. Though all my sambar recipes can be made quickly, this one is super quick as I make it in my pressure cooker. The Pasipayaru/ moong dal ( husked and split green gram) cooks really fast.  I cook it along with the vegetables and the tamarind juice in a pressure cooker . However, you can boil the  moong dal separately and make this sambar comfortably in a kadai/wok or a wide pan. You can use any vegetables of your choice to make this sambar. I used cucumbers as I had them in plenty. You can make this sambar with white pumpkin/Ash Gourd, sambar onions, red onions  or radish too. It will taste so delicious . 

The sambar can be enjoyed along with rice as well as a side dish for any South Indian Tiffin. 

quick sambar

Quick Sambar | Pasipayaru Sambar :

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1/2 cup moong dal/pasipayaru/payatham paruppu
250 gms Ashgourd/white pumpkin ( peeled and cubed)
2 tomatoes ( chopped)
gooseberry size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract juice)
1 tablespoon sambar powder ( adjust)
1/4 teaspoon turmeric powder
salt to taste

For tempering :

2 teaspoons sesame oil
1 teaspoon mustard seeds
1/4 teaspoon methi/fenugreek seeds
pinch of asafoetida
1 sprig curry leaves

For garnish :

finely chopped coriander leaves

Method :

1. Heat a pan/pressure pan with sesame oil and temper with ingredients given.
2. Add the tomatoes and ash gourd  , add turmeric, salt  and saute' them for 2-3 minutes .

3. Now add the extracted tamarind juice , sambar powder , moong dal( uncooked) and mix well.

4. Adjust the water quantity ( add approximately 1 cup of water) and pressure cook the sambar for upto 3 whistles and switch off.
5. Once the pressure releases, open the pressure cooker and using a hand whisk ( I use my wooden Mathu) whisk the dal carefully  without mashing the ash gourd.

6. Garnish with coriander leaves .

Your steaming hot sambar is ready to be served !!!

Pasipayaru sambar

Important Note :
If you are boiling the moong dal separately and adding it to the sambar, then allow the tamarind juice to cook for 2-3 minutes, add the cooked moong dal, adjust water and simmer for 7-8 minutes or until the ash gourd is well cooked. 

Happy Cooking !

With love,


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