Easy Moong Dal Sambar Recipe – South Indian Lentil & Vegetable Stew

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Sambar Recipe – South Indian Lentil & Vegetable Stew

Introduction

There’s just something so comforting about a warm bowl of sambar, isn’t there? It’s the kind of dish that feels like a hug from the inside out. This Moong Dal Sambar is a family favorite – quick to make, packed with flavor, and incredibly versatile. I first made this when I was just starting to learn South Indian cooking, and it quickly became a staple. It’s perfect for a weeknight dinner or a festive brunch! Let’s get cooking.

Why You’ll Love This Recipe

This Moong Dal Sambar is a winner for so many reasons! It’s ready in under 30 minutes, making it perfect for busy schedules. The use of moong dal makes it lighter and easier to digest than some other sambar varieties. Plus, you can really customize it with whatever vegetables you have on hand. It’s a healthy, flavorful, and satisfying meal that everyone will enjoy.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal Sambar:

• 1/3 cup split moong dal (paasi paruppu) – about 75g
• 1 onion, chopped
• 1 tomato, chopped
• 1 sprig curry leaves
• 2 cups vegetables of your choice – about 300g
• 2 cups water – 480ml
• 1 teaspoon Indian sesame oil – about 5ml
• 1/4 teaspoon mustard seeds – about 0.6g
• 1/4 teaspoon cumin seeds – about 0.6g
• 1/8 teaspoon fenugreek seeds – about 0.3g
• 1/4 teaspoon asafoetida (hing) – about 0.6g
• 1 teaspoon sambar powder – about 5g
• 1/2 teaspoon turmeric powder – about 2.5g
• 1 teaspoon salt
• 2 sprigs coriander leaves, chopped – for garnish

Ingredient Notes

Let’s talk about some of these ingredients – a few little tips can make all the difference!

Split Moong Dal (Paasi Paruppu) – Varieties & Benefits

We’re using split moong dal (paasi paruppu) here, which cooks quickly and has a lovely mild flavor. You can find it at most Indian grocery stores. There are yellow and green varieties – both work well! Moong dal is also a great source of protein and is considered easy to digest, making it a wonderful choice for a comforting meal.

Vegetable Choices – Regional & Seasonal Options

Feel free to get creative with your vegetables! Drumsticks, eggplant, okra, pumpkin, carrots, and even spinach are all fantastic in sambar. I love using a mix of whatever looks good at the market. In my family, we always add a little bit of pumpkin for sweetness.

Indian Sesame Oil – Flavor Profile & Substitutes

Indian sesame oil (gingelly oil) adds a wonderful nutty aroma and flavor. If you can’t find it, you can substitute with vegetable oil or coconut oil, but the flavor will be slightly different.

Sambar Powder – Homemade vs. Store-Bought

Sambar powder is the heart of sambar! You can use a good quality store-bought sambar powder, or make your own from scratch. Homemade is amazing if you have the time, but a reliable store-bought brand works perfectly well.

Asafoetida (Hing) – Uses & Health Benefits

Asafoetida (hing) has a pungent aroma, but it adds a unique savory depth to the sambar. Don’t skip it! It’s also known for its digestive properties. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal thoroughly. Add the dal to a pressure cooker along with the chopped onion, tomato, curry leaves, your chosen vegetables, and 2 cups (480ml) of water.
2. Pressure cook for 2 whistles on medium heat. Once the pressure releases naturally, open the cooker and gently mash the vegetables slightly.
3. Now, heat the sesame oil in a separate pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds and fenugreek seeds, and sauté for a few seconds until fragrant.
4. Add the asafoetida and sauté for another few seconds – be careful not to burn it!
5. Pour in ½ cup (120ml) of water, add the sambar powder, turmeric powder, and salt. Bring to a simmer and cook for about 3 minutes, stirring occasionally.
6. Pour this tempering into the cooked lentil-vegetable mixture. Mix well. If the sambar is too thick, add a little hot water to adjust the consistency.
7. Simmer for another 2 minutes, allowing the flavors to meld together.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the vegetables – they should still have a little bite.
• Adjust the amount of sambar powder to your taste.
• For a richer flavor, add a tablespoon of tamarind paste.

Variations

Vegan Sambar Adaptation

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

Gluten-Free Sambar Confirmation

This recipe is also naturally gluten-free. Always double-check the ingredients of your sambar powder to be sure.

Spice Level Adjustment – Mild to Spicy

If you like a little heat, add a pinch of red chili powder along with the sambar powder. My friend, Priya, always adds a finely chopped green chili to her sambar for an extra kick!

Festival Adaptations – Pongal & Special Occasions

Sambar is a must-have during Pongal! You can add a little bit of jaggery (gur) to the sambar for a slightly sweet and savory flavor, perfect for the festival.

Serving Suggestions

This Moong Dal Sambar is delicious with:

• Idli
• Dosa
• Vada
• Rice
• Steamed vegetables

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 develop! You can also freeze it for up to a month.

FAQs

What vegetables work best in Moong Dal Sambar?

Really, any vegetables you like! Drumsticks, eggplant, okra, pumpkin, carrots, and spinach are all popular choices.

Can I make Sambar without a pressure cooker?

Yes, you can! Just cook the moong dal and vegetables in a pot with enough water until they are tender. It will take longer, about 45-60 minutes.

How do I adjust the sourness/tanginess of the sambar?

You can add a squeeze of lemon juice or a small piece of tamarind pulp to adjust the sourness.

What is the role of asafoetida in sambar?

Asafoetida adds a unique savory depth and aroma to the sambar. It also aids in digestion.

Can I make sambar ahead of time and freeze it?

Absolutely! Sambar freezes well. Just let it cool completely before transferring it to a freezer-safe container.