Authentic Moong Dal Sambar Recipe – Small Onion & Besan Flour

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Sambar Recipe – Small Onion & Besan Flour

Introduction

There’s just something about a steaming bowl of sambar, isn’t there? It’s comfort food at its finest, and a staple in so many South Indian homes – mine included! I remember learning to make sambar from my amma (mom), and this Moong Dal Sambar is the version I always come back to. It’s packed with flavour, wonderfully comforting, and surprisingly easy to make. This recipe uses small onions, moong dal, and a touch of besan flour for a beautiful texture and taste. Let’s get cooking!

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also incredibly versatile. It’s perfect with idli, dosa, vada, or even rice. The moong dal cooks quickly, making it a great option for a weeknight meal. Plus, the small onions add a sweetness you just don’t get with regular onions. Trust me, once you try it, you’ll be hooked!

Ingredients

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

• ¼ cup Moong dal (approximately 60g)
• 2 Tomatoes, chopped (approximately 200g)
• 2 Green chillies, slit
• 15 Small onions (shallots), chopped (approximately 150g)
• ⅛ tsp Turmeric powder (approximately 0.5g)
• 1 tsp Sambar powder (approximately 5g)
• ½ tsp Coriander powder (approximately 2.5g)
• 2 tsp Besan flour (approximately 8g)
• 1 tbsp Cooking oil or ghee (approximately 15ml)
• ½ tsp Mustard seeds (approximately 2.5g)
• ½ tsp Urad dal (approximately 2.5g)
• ¼ tsp Cumin seeds (approximately 1.25g)
• ¼ tsp Asafetida (hing) (approximately 0.6g)
• Salt, as needed
• Water, as needed
• A sprig of Curry leaves
• To garnish: Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this sambar special:

• Small Onions (Shallots): Don’t skip these! They have a milder, sweeter flavour than regular onions and really elevate the sambar. If you absolutely can’t find them, you can use half a regular onion, but the flavour won’t be quite the same.
• Moong Dal: I love moong dal for sambar because it cooks quickly and has a lovely, slightly sweet flavour. It’s also easily digestible.
• Besan Flour: A small amount of besan flour adds a beautiful thickness and richness to the sambar. It helps bind the flavours together.
• Spices: The combination of mustard seeds, urad dal, and asafetida creates a wonderful base flavour. Sambar powder is key, of course, but feel free to adjust the amount to your liking. Don’t be shy with the curry leaves either – they add a fantastic aroma!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or ghee in a pressure cooker over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
2. Add the urad dal and cumin seeds. Sauté for a few seconds until they turn golden brown. Then, add the asafetida (hing).
3. Now, toss in the chopped small onions, slit green chillies, and curry leaves. Sauté until the onions turn translucent – about 5-7 minutes.
4. Add the chopped tomatoes and cook until they become soft and mushy. This usually takes another 5-7 minutes.
5. Stir in the moong dal and mix well to coat it with the spices.
6. Pour in about 2-3 cups of water (depending on how thick you like your sambar). Add the sambar powder, turmeric powder, and salt. Give everything a good mix.
7. In a small bowl, dilute the besan flour in ¼ cup of water and add it to the pressure cooker. Stir in the coriander powder.
8. Close the pressure cooker lid and cook on low flame for 1 whistle.
9. Once the pressure has released naturally, open the cooker and gently mash the dal with the back of a spoon. If the sambar is too thick, add a little more water to adjust the consistency.
10. Garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, it’s better to cook it in two batches.
• Adjust the amount of green chillies to your spice preference.
• For a richer flavour, use ghee instead of oil.
• A pinch of jaggery can balance the flavours beautifully.

Variations

• My Family’s Favourite: My sister loves adding a squeeze of lemon juice right before serving for a little extra zing.
• Vegetable Sambar: Feel free to add vegetables like drumsticks, eggplant, or okra to the sambar. Add them along with the tomatoes and cook until tender.
• Tamarind Sambar: For a tangy twist, add a small ball of tamarind soaked in warm water to the sambar.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using cooking oil instead of ghee.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of green chillies to 1 or omit them altogether.
• Spicy: Add an extra green chilli or a pinch of red chilli powder.

Festival Adaptations (Pongal, Onam)

Sambar is a must-have during festivals like Pongal and Onam. You can make a larger batch and serve it with traditional dishes like Pongal, Sadya, and various rice preparations.

Serving Suggestions

This sambar is amazing with:

• Idli
• Dosa
• Vada
• Rice
• Steamed vegetables

A drizzle of sesame oil on top just before serving adds a lovely aroma and flavour.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What is the best dal to use for sambar?

While moong dal is my go-to, you can also use toor dal (split pigeon peas) or a combination of both. Each dal lends a slightly different flavour and texture.

Can I make sambar without a pressure cooker?

Yes, you can! Just cook the dal in a pot on the stovetop until it’s soft and mushy. It will take longer, about 45-60 minutes.

What can I substitute for asafetida (hing)?

Asafetida has a unique flavour, but if you can’t find it, you can omit it or use a pinch of garlic powder.

How do I adjust the consistency of the sambar?

If the sambar is too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Can I add vegetables like drumsticks or eggplant to this sambar?

Absolutely! Feel free to add your favourite vegetables. Just add them along with the tomatoes and cook until they’re tender.