Moong Dal Sambar Recipe – Authentic South Indian Lentil Stew

Last Updated on 4 months by Neha Deshmukh

Moong Dal Sambar Recipe – Authentic South Indian Lentil Stew

Hey everyone! If you’ve ever craved that comforting, tangy, and flavorful South Indian lentil stew, you’re in the right place. This moong dal sambar is a staple in many South Indian homes, and honestly, it’s one of my go-to recipes when I want something nourishing and delicious. I first made this when I was trying to recreate my grandmother’s sambar, and after a few tries, I think I finally got it just right! Let’s get cooking.

Why You’ll Love This Recipe

This moong dal sambar isn’t just a recipe; it’s a hug in a bowl. It’s packed with protein from the lentils, loaded with veggies, and bursting with aromatic spices. It’s relatively quick to make, especially with a pressure cooker, and it’s incredibly versatile. Plus, the flavors just get better the next day! It’s perfect with rice, idli, dosa, or even a simple roti.

Ingredients

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

• ½ cup moong dal (yellow split lentils) – about 100g
• 2 carrots, chopped
• 2 large tomatoes, chopped
• 4 shallots, chopped
• ½ tsp chilli powder
• ¼ tsp turmeric powder
• Salt to taste
• 1 tbsp coriander seeds
• 1 Kashmiri dried chilli (for colour)
• 1 tsp black pepper
• 1 tsp cumin seeds
• ½ tsp fenugreek seeds
• ½ tsp bengal gram lentils (chana dal)
• ½ tsp toor dal (split pigeon peas)
• ½ tsp mustard seeds
• 1 tsp ghee (clarified butter)
• ½ tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• ½ tsp fenugreek seeds
• A pinch of asafoetida (hing)
• A sprig of curry leaves
• 2 round dried chillies
• 1 slit green chilli

Ingredient Notes

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

• Kashmiri Chillies: Don’t skip these if you want that beautiful, vibrant red colour. They add colour without a ton of heat.
• Chana Dal & Toor Dal: Using both adds a lovely depth of flavour and texture. They complement the moong dal beautifully.
• Sambar Powder: Every family has their own sambar powder recipe! Feel free to use your favourite store-bought blend, or make your own. The recipe for making your own is at the very beginning.
• Shallots: I prefer shallots for their milder flavour, but you can substitute with small red onions if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the sambar powder. Dry roast the coriander seeds, Kashmiri chilli, black pepper, cumin seeds, fenugreek seeds, chana dal, toor dal, and mustard seeds in a pan until they become fragrant. This usually takes about 5-7 minutes on medium heat. Let them cool completely, then coarsely grind them into a powder.
2. Soak the moong dal in water for about 15 minutes. This helps it cook faster and become creamier. Drain the water after soaking.
3. In a pressure cooker, combine the soaked dal, chopped carrots, tomatoes, shallots, chilli powder, turmeric powder, salt, and the sambar powder. Add 1 cup (240ml) of water.
4. Close the pressure cooker and cook for 3 whistles on medium heat. Once the pressure releases naturally, open the cooker and check if the dal and veggies are tender.
5. If the sambar is too thick, add a little more water to adjust the consistency. If it’s too tangy, add a tiny pinch of sugar to balance the flavours.
6. Now for the tempering! Heat ghee in a small pan. Add mustard seeds and let them splutter. Then add urad dal and fenugreek seeds, and sauté until golden brown.
7. Add asafoetida, curry leaves, dried chillies, and slit green chilli. Sauté for another minute until the curry leaves are crisp.
8. Pour this fragrant tempering over the sambar. Cover the pot and let the flavours infuse for about 5-10 minutes before serving.

Expert Tips

• Don’t overcook the dal! You want it to be tender but still hold its shape.
• Adjust the amount of chilli powder to your spice preference.
• A good sambar powder is key to a flavourful sambar.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: Add more or less chilli powder, or include a finely chopped green chilli for extra heat.
• Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the sambar in a pot on the stovetop. It will take longer, about 45-60 minutes, until the dal and veggies are tender.
• Festival Adaptations: During Pongal or Onam, I sometimes add a small piece of jaggery to the sambar for a slightly sweet and festive flavour.

Serving Suggestions

Sambar is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With steaming hot rice and a dollop of ghee.
• Alongside crispy dosas or soft idlis.
• As a side dish with roti or paratha.
• With medu vada (savory lentil doughnuts).

Storage Instructions

Leftover sambar keeps well in the refrigerator for up to 3-4 days. The flavours actually develop even more overnight! You can also freeze it for longer storage.

FAQs

• What is the best way to store homemade sambar powder? Store it in an airtight container in a cool, dark place. It will stay fresh for several months.
• Can I use a different type of dal for this sambar? You can experiment with other dals like toor dal or masoor dal, but moong dal gives it a unique flavour and texture.
• How do I adjust the tanginess of the sambar? A pinch of sugar helps balance the tanginess. You can also add a squeeze of lemon juice at the end.
• What is the purpose of asafoetida (hing) in sambar? Asafoetida adds a unique umami flavour and aids digestion.
• Can this sambar be made ahead of time? Absolutely! It’s a great make-ahead dish. The flavours meld together beautifully as it sits.

Enjoy this comforting and flavourful moong dal sambar! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!