Monday, August 29, 2011

Pasi Paruppu Sambar

1 cup of Moong dhal
1 Potato
5 Small Onions (Peeled)
2 Green chillies (Slit)
4 Garlic (Peeled)
1 Tomatoes (quartered)
1/4 tsp Turmeric powder
1/2 tbsp Sambar powder
1/4 tsp Cumin seeds
A pinch of Hing
1 tbsp Gingerly oil
1 Onion (Finely sliced)
2 strands of curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
2 Dry chillies
Few stalks of coriander leaves

  • Wash and peel the outer skin of the potato and cut it into medium bite size pieces. Keep aside.
  • In a deep pan, add the washed moong dhal, potato, shallots, garlic, tomato, turmeric powder, hing, 2 cups of water and a pinch of salt.
  • When the dhal is almost done, add the sambar powder and cumin seeds and bring to boil and switch off the stove. Cover the pan and keep aside.
  • Heat the gingerly oil in small pan and splutter the mustard and urad dhal. Then add the dry chillies, onion and curry leaves. Fry for 2 mins and add the cooked dhal.
  • Stir well to mix everything. Season with more salt if needed.
  • Serve it garnished with chopped coriander leaves.

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