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 | Pasipayaru Sambar :
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup
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
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 !!!
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 !