Recipe :
Pasi Parupu Sambar | Moong Dal Curry - In Pressure Cooking Method
Prep Time: 10 minutes
Cook time: 20 minutes
Recipe Cuisine: Indian
Recipe Category: Curry
Serves: 5 persons |
Pasi \ Siru Paruppu - 1/2 cup
Shallots - 1/2 cup
Tomatoes - 3 no (chopped)
Green Chili - 2 no
Asafoetida - 1/4 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 2 tbsp + 1 tbsp
Water - 2 and 1/2 cup
Tamarind Water - 1/4 cup (1/2 inch ball size, optional)
Oil - 1 tsp
Salt to Taste.
To Temper :
Shallots - 1 tbsp (finely chopped)
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Curry Leaves - 2 stk
Oil - 2 tsp |
Steps To Make Pasi Paruppu Sambar :
- Heat the oil in a pressure cooker pan and roast pasi paruppu \ moong dal till the aroma aise well over simmer. (Image 1)
- Add the asafoetida and turmeric powder, saute for few seconds. (Image 2)
- Add the water, tamarind water (optional) and red chili powder, mix all, then add shallots, tomato, green chili, 2 tbsp coriander leaves and required salt mix well and bring to boil. (Image 3)
- Pressure cook for 1 whistle and 3 to 5mins over simmer, when all the steam has escaped, open the pressure cooker pan and keep aside. (Image 4)
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- To temper, heat the oil in a separate utensil \ pan, temper the mustard seeds and urad dal. (Image 5)
- After splutter add the shallots and curry leaves, saute till the onion becomes light brown colour. (Image 7)
- Then transfer the pressure cooked sambar into the tempered ingredients, mix well, add the remaining coriander leaves, remove from the flame before its boil and ready to serve. (Image 8)
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Serving Suggestion :
Serve hot with Saamai \ Little Millet Ven Pongal or White Rice. |
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