Sambhar is widely used across India in different style. Usually sambhar podi is used to prepare sambhar. Here, sambhar is prepared without sambhar podi. My mom never uses sambhar podi to prepare sambhar. She very rarely use the sambhar podi for a different flavor at times.
Usually, sambhar is prepared with thoor dal. Moong dal sambhar is prepared only from yellow mooong dal. Moong dal has high health benefits than other dal. It has DHA content which helps in the brain development in kids. THe consistency of moong dal sambhar is thick when compared with thoor dal sambhar.
The step by step pictorial procedure to prepare sambhar podi is as follows.
Check other sambhar recipes, idli shop style sambhar
- Moong dal – 1 1/4 cups
- Onion – 2
- Tomato – 3
- Red chili – 3
- Green chili – 2
- Curry leaves – 2 sprigs
- Hing – 1/2 tsp
- Turmeric powder – 1 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Salt – As per the taste required
- Oil – 3 tbsp
- Water – 1 cup
- Dry roast the moong dal in a kadai.
- Wash it and cook the moong dal with water in a pressure cooker.
- Heat oil in a kadai.
- Add mustard seeds to it. Allow it to splutter.
- Add urad dal to it. Wait for the urad dal to turn golden brown.
- Add red chili.
- Add chopped onion to it.
- Add curry leaves.
- Add green chili. Saute till the onion turns translucent.
- Add hing.
- Add turmeric powder.
- Add chopped tomato.
- Add salt.
- Saute till the tomato becomes mushy and oil oozes out from the mixture.
- Add the onion-tomato mixture to the moong dal.
- Add required water to it.
- Pressure cook it for 1 whistle in high flame and for 1 whistle in low flame. Allow the pressure to escape by itself.
- Mix it. Garnish it with coriander leaves. Serve hot with chapati, rice, idli or dosa.
- In this recipe, moong dal is cooked in open pressure cooker. You can pressure cook it for 1-2 whistle(s) like how we cook thoor dal for usual sambhar.
- Adjust the sesaoning as per the taste required.
- The moong dal is dry roasted to reduce the gas effect.
- The moong dal thickens as time goes, so add little more water initially.