MOONG DAL SAMBAR RECIPE | IDLI SAMBAR

This is my mother’s special.It tastes excellent with idlis.We do this for dinner.My husband likes it very much.He always wants sambar to be watery and juicy.This is one of its kind. Also we do this whenever we have stomach & mouth ulcers.This is less spicy and moong dal is good for ulcers.It is less in calories too!!

The ingredients required are:

• Moong dal – 1/4 cup 
• Tomato – 2 nos ( Finely chopped)
• Green chilly – 4 nos (Increase if u want more spicy)
• Small onions/Pearl onions – 15- 20 nos (Finely chopped)
• Sambar powder -1 tsp
• Mustard seeds – 1/4 tsp
• Urad dal- 1/4 tsp
• Asafetida /Hing– 1/4 tsp
• Curry Leaves – A sprig
• Coriander leaves – To garnish
• Oil – 2 tsp
• Salt – to taste

Directions:

• Heat a kadai with half tsp of oil and saute the slit green chillies for a min.
• Take the moong dal  in a pressure cooker base & dry roast till u get nice aroma.But dal should not change in its color. So do it in medium flame.Now add water ,chopped tomatoes and green chillies..
• Pressure cook it by adding a pinch of turmeric powder and a drop of sesame oil.(Should be over mushy) Mash it well.Set aside.
• Heat a kadai with 1 tsp of oil and season with mustard , urad dal and curry leaves.Add a pinch of hing to it.Then add the finely chopped onions.Saute till they are half-cooked.Add little water, allow onions to cook.
• Now add the sambar powder & cooked dal mixture to the kadai and add 1/4 tsp of hing,salt.Boil for sometime. Add more water if required.
• Finally garnish with plenty of coriander leaves.

Delicious , Protein- Rich sambhar is ready to serve hot wih Soft Idlis!!
Note:Asafetida and coriander leaves are most important for this sambar.Only these 2 ingredients gives the flavour:)


KITCHEN CLINIC

Moong Dal In China, Moong dals are used for medicinal purposes such as to reduce fever, headache and general anxiety. Pulses have generally 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man’s meat". While pulses are generally high in protein, and the digestibility of that protein is also high. Moong beans also contain good amounts of calcium and Vitamin C. Its popularity is not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. Cooking does not affect the protein content of this pulse. It is consumed either whole with or without skins or as bean sprouts. . Nutritional Facts :(per 100 grams or 3.52 oz) Energy : 30 calories Protein : 3 grams Carbohydrate : 6 grams Dietary Fiber : 2 grams

I am glad in sending this entry to FIC:Yellow conducted by sunshinemom of Tongue ticklers

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