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

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 | 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 !!!

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,

Masterchefmom