Authentic Bitter Gourd & Moong Dal Recipe – Tamarind Sambar Style

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd & Moong Dal Recipe – Tamarind Sambar Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Bitter Gourd & Moong Dal Sambar, made in a traditional tamarind-based style. It’s a dish my grandmother used to make, and honestly, it took me a few tries to get it just right. But trust me, the effort is so worth it! This isn’t just a recipe; it’s a little piece of my family’s kitchen coming to yours.

Why You’ll Love This Recipe

This sambar is a delightful blend of bitter, sour, sweet, and spicy flavors. It’s incredibly comforting, packed with nutrients, and surprisingly easy to make. Plus, it’s a fantastic way to enjoy bitter gourd – even if you’re usually a little hesitant! It’s perfect with a steaming bowl of rice and a dollop of ghee.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 Bitter gourd (approximately 200-250g)
• 2 tbsp Moong dal (yellow split lentils) – about 30g
• 1 Tamarind (gooseberry-sized) – roughly 20g
• 2 tsp Jaggery – about 10g
• 1.5-2 tsp Sambar powder – adjust to your spice preference
• 1/8 tsp Turmeric powder – about 0.5g
• Salt as needed
• 1 tbsp Cooking oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• Few Curry leaves (about 10-12)
• 1 Big onion (optional) – roughly 100g
• 1/4 cup Grated coconut – about 30g

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Bitter Gourd Varieties & Selection: There are different types of bitter gourd. I prefer the long, slender ones as they tend to have fewer seeds. Look for firm, bright green gourds – that’s a sign of freshness.

Moong Dal: The Protein Powerhouse: Moong dal cooks quickly and adds a lovely creaminess to the sambar. You can use split yellow moong dal (pesal) or whole moong dal – both work well.

Tamarind: A South Indian Staple: Tamarind is what gives this sambar its signature tang. I always use a good quality tamarind block. Soaking it in warm water helps extract all that lovely flavor.

Sambar Powder: Regional Variations & Blends: Sambar powder is a blend of spices, and the exact composition varies by region. You can find pre-made sambar powder in most Indian grocery stores, or you can make your own!

Jaggery: Sweetness & Balance: Jaggery adds a subtle sweetness that balances the bitterness of the gourd and the sourness of the tamarind. You can substitute with brown sugar if you don’t have jaggery.

Unique Spice Blend – Turmeric & Hing: Turmeric adds color and health benefits, while a pinch of hing (asafoetida) adds a unique savory depth. Don’t skip the hing – it really elevates the flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the bitter gourd into small cubes. This makes it easier to cook and reduces the bitterness. Soak the tamarind in about 1 cup of warm water and extract roughly ¾ cup of tamarind juice. Set both aside.
2. Heat the oil in a pressure cooker. Add the chopped bitter gourd and sauté until it turns a darker green – this usually takes about 5-7 minutes. Adding a pinch of salt at this stage helps speed up the process.
3. Now, add the tamarind extract, moong dal, sambar powder, turmeric powder, jaggery, and salt to the pressure cooker. Give everything a good mix to combine.
4. Pressure cook for 2 whistles on medium flame. Once the pressure releases naturally, open the lid.
5. If there’s excess water, boil it off over medium heat until the sambar reaches your desired consistency.
6. While the sambar is simmering, let’s make the tempering! Heat a little oil in a separate kadai (or small pan). Add the mustard seeds and wait for them to splutter.
7. Add the urad dal and sauté until golden brown. Then, add the chopped onion (if using) and curry leaves. Sauté until the onions are translucent. Finally, add a pinch of hing.
8. Pour the tempering over the cooked bitter gourd mixture. Adjust the salt and sambar powder to your liking. Cook for another 2-3 minutes, allowing the flavors to meld.
9. Finally, stir in the grated coconut and serve hot with rice!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Right Balance of Bitterness: Salting the bitter gourd while sautéing helps draw out some of the bitterness. You can also blanch the chopped gourd for a minute or two before sautéing.

Perfecting the Tamarind Extract: Make sure the tamarind is fully soaked and the pulp is well-extracted. Strain the tamarind juice to remove any seeds or fibers.

Pressure Cooking vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the sambar in a regular pot. It will take longer – about 30-40 minutes – and you may need to add more water.

Variations

This recipe is super versatile!

Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.

Gluten-Free Confirmation: This recipe is naturally gluten-free.

Spice Level Adjustment – Mild to Spicy: Adjust the amount of sambar powder to control the spice level. Start with 1 tsp and add more to taste. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!

Festival Adaptation – Makar Sankranti/Pongal: This sambar is often made during Makar Sankranti and Pongal festivals in South India. It’s a delicious and auspicious dish to share with family and friends.

Serving Suggestions

This sambar is best served hot with:

• Steaming white rice
• Idli or Dosa
• A dollop of ghee
• Papadums

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is the best way to reduce the bitterness of bitter gourd?

Salting and sautéing the chopped bitter gourd helps reduce the bitterness. Blanching it briefly also works well.

Can I use a different dal instead of moong dal?

You can try toor dal (split pigeon peas), but moong dal cooks faster and gives a better texture.

Can this recipe be made without a pressure cooker?

Yes, but it will take longer to cook. Simmer in a pot for about 30-40 minutes, adding water as needed.

What is the role of jaggery in this recipe?

Jaggery balances the bitterness and sourness, adding a subtle sweetness to the sambar.

How long does this dish stay fresh in the refrigerator?

Up to 3 days in an airtight container.

Can I freeze leftover bitter gourd sambar?

Yes, you can freeze it for up to 2 months. The texture might change slightly upon thawing, but it will still taste delicious!

Enjoy making this recipe, and let me know how it turns out for you! I hope it brings a little bit of South Indian sunshine to your kitchen.