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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.
For 4 servings
Pressure Cook the Dal
Cook Vegetables and Prepare Broth
Combine and Simmer
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 218.6 calories per serving with 7.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Temper and Garnish
For a lighter version to serve with idli or dosa, use fewer vegetables (mainly onions and tomatoes) and reduce the amount of tamarind and sambar powder slightly.
For a more fragrant version, make a fresh masala paste by roasting and grinding coriander seeds, chana dal, red chilies, and a little grated coconut. Add this paste along with the sambar powder.
For a sattvic or Jain-friendly version, simply omit the sambar onions. The sambar will still be delicious.
Pasi Paruppu (Moong Dal) is a fantastic source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and a variety of vegetables provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Moong dal is known to be light and easy to digest compared to other lentils. Spices like hing (asafoetida) and fenugreek further assist in preventing bloating and improving digestion.
The diverse vegetables in sambar contribute a wide range of essential vitamins (like A and C) and minerals (like potassium and iron), supporting overall health and immunity.
Yes, it is very healthy. Pasi paruppu (moong dal) is an excellent source of plant-based protein and is easy to digest. The dish is packed with fiber from vegetables and contains beneficial spices like turmeric and fenugreek, making it a nutritious and balanced meal.
One serving (approximately 1 cup or 245g) of Pasi Paruppu Sambar contains an estimated 280-320 calories. This can vary based on the amount of oil and the specific vegetables used.
Absolutely. You can cook the moong dal in an open pot. It will take longer, about 25-30 minutes, and you may need to add more water as it evaporates. Cook until the dal is very soft and mushy before mashing it.
Traditional choices include drumsticks, carrots, pumpkin, brinjal (eggplant), and beans. However, you can use any vegetables you have on hand, such as bottle gourd (lauki), chayote squash, or potatoes.
Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating to adjust the consistency.
Yes, you can, but that would make it a traditional Toor Dal Sambar. Pasi Paruppu (moong dal) gives this specific sambar its characteristic light texture, quicker cooking time, and distinct flavor.