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cookingandme.com http://www.cookingandme.com/2012/01/murungakai-tiffin-moong-dal-sambar.html

Murungakai Tiffin (Moong Dal) Sambar Recipe ~ EdibleGarden

Why is toor dal and not moong dal the main ingredient in a regular sambar recipe? I'd really like to know,especially after making sambar with moong dal recently, for the first time. I absolutely loved it. Although

more popular called tiffin sambarbecause it is served with tiffin, or breakfast items, I served this with plainwhite rice and some vegetable curry on the side.

Sharing step by step pictures of mysambar-making process feels veryintimate and personal to me, for somereason. Probably it's because sambaris made in practically every SouthIndian household and everyone hastheir own way of going about it. Imake sambar atleast once a weekand although I have shared recipes

here in the past, it's never been stepby step.

Murungakai Tiffin Sambar(Sambar with Moong Dal)Serves 4Preparation time: 30 minsCooking time: 30 mins

Ingredients:1/2 cup moong dal, cooked in apressure cooker for 3-4 whistles oruntil soft and mushy1 small lime-sized ball of tamarindsoaked in 1 cup warm water for 15mins (or ~1tbsp tamarind paste)1 drumstick (murungakai) cut into 4"long pieces1 tomato

A few curry leaves1/4 tsp turmeric powder1 to 2 tbsp sambar powder, diluted in1/4 cup water

A pinch of hing / asafoetida /perungaayamSalt to tasteChopped coriander leaves forgarnish

To temper:1 tbsp ghee or oil1/4 tsp mustard seeds1/4 tsp cumin seeds / jeera

A generous sprinkling of hing /asafoetida / perungaayam powder

How I Made It:

1. Squeeze the tamarind and extract all juices in the warm water. Discard pulp and fibers. If using bottledpaste, dilute in 1 cup water. Place this in a pan and add the cut drumsticks, tomato, turmeric powder andhing. Turn on heat. Add another cup water (so totally there's around 2 cups water in there - what you usedfor the tamarind and what you added after)

http://www.cookingandme.com/2008/09/mystery-masala-series-sambhar-cum-rasam.htmlhttp://www.cookingandme.com/2008/09/mystery-masala-series-sambhar-cum-rasam.htmlhttp://www.cookingandme.com/2012/01/murungakai-tiffin-moong-dal-sambar.html

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2. Add the cooked moong dal and the sambar powderdissolved in 1/4 cup water. I do this mainly to preventthe sambar powder from clumping up when addeddirectly. I use my MILs homemade sambar powderwhich is a very fine powder. If using store-boughtsambar powder, adding directly should be fine.

3. Mix well and bring to boil. Add salt and curry leaves.Simmer for about 15-20 mins until the drumstick is

cooked and the sambar reaches the right consistency.You can add more water if you like it more watery.Generally, my sambar tends to be a bit on the thickerside. Adjust salt and remove from fire.

4. Heat oil or ghee for tadka in a small pan or tadkapan. Add mustard seeds and when they pop, add thecumin. When they sizzle and turn brown, add the hingand remove from fire.

5. Twirl it a couple of times in the pan and dunk intothe sambar. It will give out a heavenly smell right aboutnow.

You are done! Mix well after adding the tadka, garnishwith coriander leaves, and serve hot with rice or anybreakfast items.

http://www.cookingandme.com/2008/09/mystery-masala-series-sambhar-cum-rasam.html

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This sambar will taste fabulous with egg dosa, idli, orpongal.

http://www.cookingandme.com/2012/01/ven-pongal-khara-pongal-pongal-festival.htmlhttp://www.cookingandme.com/2011/09/murugan-idli-kadai-idli-recipe.htmlhttp://www.cookingandme.com/2007/09/egg-dosa-with-onion-tomato-chutneymutta.html