Easy Moong Dal Sambar Recipe – Carrots & Beans Pressure Cooker Style

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Sambar Recipe – Carrots & Beans Pressure Cooker Style

Introduction

There’s just something so comforting about a warm bowl of sambar, isn’t there? It’s a staple in South Indian households, and honestly, it’s become a staple in mine too! I first made this particular version – a simple moong dal sambar with carrots and beans – when I was craving something light yet flavorful. It’s quick, easy, and perfect for a weeknight dinner. Plus, the pressure cooker makes it even faster! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This sambar is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to South Indian cooking. The combination of moong dal, carrots, and beans is both nutritious and delicious. And, because we’re using a pressure cooker, it’s ready in under 30 minutes! It’s a perfect everyday dish that the whole family will enjoy.

Ingredients

Here’s what you’ll need to make this delightful sambar:

• 2 Carrots, chopped
• 15 Beans, chopped
• 1 tbsp Moong dal (yellow split lentils) – about 75g
• 1 tsp Sambar powder
• 1/8 tsp Turmeric powder – about 0.5g
• A pinch of Sugar
• 1 tbsp Cooking oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 1/2 tsp Cumin seeds
• 3 tbsp Grated coconut (optional) – about 20g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Moong Dal: Benefits and Varieties – Moong dal is super easy to digest, making it a great choice for a light meal. You can use either yellow moong dal (the one I’ve used here) or green moong dal. They both work beautifully!
• Sambar Powder: Regional Differences & Homemade Options – Sambar powder is the heart and soul of sambar. There are tons of regional variations, from tangy to spicy. You can find good quality pre-made sambar powder in most Indian grocery stores, or even try making your own if you’re feeling adventurous!
• Mustard Seeds & Tempering: The South Indian Flavor Base – That initial ‘pop’ of mustard seeds in hot oil? That’s the magic of South Indian tempering! It releases incredible flavor. Don’t skip it!
• Fresh Curry Leaves: Importance & Substitutes – Curry leaves add a unique aroma and flavor. If you can’t find fresh ones, you can use dried curry leaves, but the flavor won’t be quite the same.
• Coconut: Fresh vs. Dried – Which to Use? – Freshly grated coconut is always best, but unsweetened desiccated coconut works well in a pinch. My grandmother always said a sprinkle of coconut makes everything better, and I tend to agree!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop your carrots and beans into small, bite-sized pieces. It doesn’t have to be perfect – rustic is good!
2. Heat the oil in your pressure cooker over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
3. Add the urad dal and cumin seeds, and sauté for about 30 seconds until they turn golden brown.
4. Toss in the curry leaves and let them sizzle for a few seconds. If you’re using onions, now’s the time to add them and sauté until translucent.
5. Add the chopped vegetables and moong dal to the pressure cooker. Sauté for about a minute, just to coat everything in the spices.
6. Now, mix in the sambar powder, turmeric powder, sugar, and salt. Give it a good stir to combine.
7. Pour in 1/3 cup (about 80ml) of water. Close the pressure cooker lid and cook on high heat for 2 whistles, or on low heat for 1 whistle.
8. Once the pressure has released naturally, open the lid and check the consistency. If it’s too watery, simmer for a few minutes to evaporate the excess liquid.
9. Finally, stir in the grated coconut (if using) and serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a larger batch, cook it in two batches.
• Adjust the amount of sambar powder to your liking. Start with 1 tsp and add more if you prefer a spicier sambar.
• For a richer flavor, you can add a small piece of tamarind pulp to the pressure cooker along with the water.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sambar: This recipe is already vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Gluten-Free Sambar: Naturally gluten-free!
• Spice Level Adjustment: Reduce the sambar powder for a milder flavor, or add a pinch of red chili powder for extra heat. My friend loves to add a finely chopped green chili for a real kick!
• Festival Adaptations (Pongal, Onam): This sambar is a wonderful addition to a festive Sadhya spread for Onam or a Pongal feast.
• Vegetable Variations (Drumstick, Eggplant): Feel free to add other vegetables like drumstick, eggplant, or pumpkin. My mom always adds a bit of pumpkin for sweetness.

Serving Suggestions

Sambar is incredibly versatile! It’s delicious with:

• Steaming hot rice
• Idli (steamed rice cakes)
• Dosa (thin crepes)
• Vada (savory fritters)
• Even as a comforting soup on its own!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

• What is the best dal to use for sambar? While moong dal is a great starting point, you can also use toor dal (split pigeon peas) or chana dal (split chickpeas).
• Can I make sambar without a pressure cooker? Absolutely! You can cook it in a pot on the stovetop. It will take longer – about 45-60 minutes – but the flavor will be just as good.
• How do I adjust the consistency of the sambar? If it’s too thick, add a little more water. If it’s too thin, simmer for a few minutes to evaporate the excess liquid.
• What is the purpose of adding sugar to sambar? A pinch of sugar balances the flavors and adds a subtle sweetness.
• Can I make sambar ahead of time? Yes! Sambar is a great make-ahead dish.
• What side dishes pair well with Moong Dal Sambar? Rice, idli, dosa, and vada are classic pairings. A simple papadum (crispy lentil wafer) also goes wonderfully with it.