A light and flavorful South Indian lentil stew made with yellow moong dal, tender vegetables, and a tangy tamarind broth. This comforting sambar is quick to prepare and pairs perfectly with steamed rice, idli, and dosa.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
219cal
8gprotein
30gcarbs
9g
Ingredients
1 cup Pasi Paruppu (also known as yellow moong dal, rinsed)
2 cup Mixed Vegetables (chopped (e.g., drumstick, carrot, pumpkin, beans))
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic South Indian side dish, Vazhakkai Varuval features crisp, pan-fried raw banana slices coated in a spicy and aromatic masala. The rice flour gives it an irresistible crunch, making it a perfect accompaniment for sambar, rasam, or curd rice.
About Pasi Paruppu Sambar, Steamed Basmati Rice and Vazhakkai Varuval
Protein-packed Sambar & fluffy rice with crispy Vazhakkai Varuval - a soul-satisfying meal!
This chettinad dish is perfect for lunch. With 621.67 calories and 14.38g of protein per serving, it's a low-fat option for your meal plan.
fat
1.5 tsp Salt (or to taste)
5.5 cup Water (divided for cooking dal, vegetables, and adjusting consistency)
2 tbsp Sesame Oil (for tempering)
1 tsp Mustard Seeds
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida, use gluten-free if needed)
10 pcs Curry Leaves (fresh)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed pasi paruppu (moong dal), turmeric powder, and 2.5 cups of water.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal until smooth. Set aside.
2
Cook Vegetables and Prepare Broth
In a separate large pot or kadai, add the mixed vegetables, sambar onions, chopped tomatoes, and slit green chilies.
Pour in 2 cups of water and bring to a boil. Cook for 10-12 minutes on medium heat until the vegetables are tender but not mushy.
In a small bowl, mix the tamarind paste with 1 cup of warm water until fully dissolved.
3
Combine and Simmer
Pour the dissolved tamarind water into the pot with the cooked vegetables.
Add the sambar powder, salt, and grated jaggery. Stir well to combine.
Let the mixture simmer for 5-7 minutes, allowing the raw flavor of the tamarind and spices to cook out.
Gently pour the cooked, mashed dal into the pot. Stir everything together.
If the sambar is too thick, add up to 0.5 cup of hot water to achieve your desired consistency. Bring to a gentle boil and simmer for 2-3 minutes for the flavors to meld.
4
Temper and Garnish
In a small tadka pan, heat the sesame oil over medium heat. Add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds, and sauté until the dal turns a light golden brown.
Add the broken dried red chilies and hing, and stir for a few seconds.
Finally, add the curry leaves. They will splutter, so be cautious. Immediately turn off the heat.
Pour the hot tempering over the simmering sambar. Stir gently to incorporate.
Garnish with freshly chopped coriander leaves and serve hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 large Raw Banana (Must be firm and completely green)
3 tbsp Vegetable Oil (For shallow frying, plus more if needed)
1.5 tsp Red Chilli Powder (Adjust to your preferred spice level)
1 tsp Coriander Powder
0.5 tsp Turmeric Powder
2 tbsp Rice Flour (Essential for a crispy texture)
0.25 tsp Hing (Also known as asafoetida)
1 tsp Salt (Adjust to taste)
3 tbsp Water (For making the masala paste, add as needed)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (Split and skinned black gram)
1 sprig Curry Leaves (About 10-12 leaves)
1 tbsp Lemon Juice (Freshly squeezed for best flavor)
Instructions
1
Prepare the Bananas: Wash the raw bananas thoroughly. Trim both ends. Using a peeler, remove the thick green skin. Slice them into uniform rounds, about 1/4-inch thick. Immediately place the slices into a large bowl of water with a pinch of turmeric to prevent oxidation and browning. Let them soak while you prepare the masala.
2
Create the Masala Paste: In a wide mixing bowl, combine the red chilli powder, coriander powder, turmeric powder, rice flour, hing, and salt. Add water, one tablespoon at a time, and mix well to form a thick, smooth paste with a consistency similar to pancake batter. Ensure there are no lumps.
3
Coat the Banana Slices: Drain the banana slices from the water completely. Pat them dry with a clean kitchen towel to remove excess moisture. Transfer the dry slices to the bowl with the masala paste. Gently toss with your hands or a spatula until every slice is evenly and thoroughly coated. Let it marinate for 5-10 minutes.
4
Shallow Fry the Bananas: Heat the vegetable oil in a wide, heavy-bottomed pan or tawa over medium heat. Once the oil is shimmering, carefully arrange the coated banana slices in a single layer. Do not overcrowd the pan; fry in batches if necessary. Cook for 3-4 minutes per side, until they are deep golden brown and crisp at the edges. Remove the fried slices with a slotted spoon and set them aside on a plate.
5
Prepare the Tempering: In the same pan, using the leftover oil (add a little more if the pan is dry), add the mustard seeds. Once they begin to splutter, add the urad dal and sauté for 30-40 seconds until it turns a light golden color. Add the curry leaves and fry for a few seconds until they become crisp and aromatic.
Combine and Serve: Return the fried banana slices to the pan with the tempering. Gently toss everything together for about a minute, so the tempering ingredients coat the slices. Turn off the heat. Squeeze the fresh lemon juice over the top, give it a final toss, and serve immediately while hot and crispy.
