Split Moong Daal Sambhar

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We usually do our Indian grocery shopping once a fortnight and time permitting, we go to different groceries each time. During one such trip, I found these husked split moong daal in the lentil aisle.  Since I had not used them before, I was skeptical but knowing their nutritional value I decided to buy them anyway. 

I was not able to find recipes over the internet using this, so I decided to stick to the known and unfaltering and made Sambhar. We could not make out any difference in taste and this tasted like our regular old Toor Daal Sambhar. If you want you can add some greens like Spinach or vegetables into it and make it healthier. 

Dear Reader, I am looking for more recipes using the split moon daal, so I would appreciate if you can briefly share it with me or just point a link to the recipe. Thanks in advance.

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Split Moong Daal  Sambhar Recipe

Ingredients 

  • ½ cup split moong daal
  • ½ cup split husked moong daal
  • ¼ cup chopped onion
  • 2 small tomatoes (chopped)
  • 3-4 curry leaves
  • 1 Tbsp tamarind paste
  • Asafetida a pinch
  • ½ tsp mustard seeds
  • 2 Tbsp sambhar powder (I use MTR sambhar powder)
  • 2 dried red chillies (broken)
  • Chopped coriander leaves (garnish)
  • 2 tsp Oil
  • salt

 Method:

  • Pressure cook both the daal in water along with little turmeric and 2 broken red chilllies. Keep aside to cool.
  • Heat 2 tsp of oil in a vessel and add the mustard seeds. After they splutter, add asafetida and curry leaves and reduce the heat a bit.
  • Next cut the red chillies into small pieces add to this and fry for a little while.
  • Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato disappears.
  • Add about Sambhar powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.
  • Add the tamarind paste and cook again.
  • Next add the mashed moong daal, mix well and let it boil for about 5- 10 minutes.
  • Check taste and if necessary, add more powder, salt, tamarind.
  • Finally garnish with coriander leaves.

 The sambhar tastes good when it is a bit tangy, so go little extra on the tamarind or tomatoes. Goes well along with rice.

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27 comments

  1. Salim says:

    Have been following your website for the last couple of years or so.
    Married to a GSB.
    Here is a link to a simple khichdi
    http://chachiskitchen.blogspot.com/2008/05/kitchri_18.html
    This is the first time I have gone to the above website, but we cook our simple khichdi the same way. But we prefer to put “phunn”/wahgar to it by adding some onions, tomatoes and spices (dhana-jeeru, red chilli powder and turmeric)

    Enjoy !
    BTW, love your web site !

  2. chakhlere says:

    This looks yummy!!

    I generally make dal tadka with dal. Mainly give the tadka loaded with finely chopped garlic and bit of ginger. Add onions and tamatoes. It makes an amazing and healthy dal tadka.

  3. Desi Soccer Mom says:

    I was going to tell you what the other have said. I grew up eating khichdi made with this. T, however, grew up with khichri made with the hulled, split moong dal, so that is what we make now.
    Come to think of it, my mom also added this as one of the dal’s in the paanch misli varan (five lentils). I will post a recipe as soon as I am off my feet. (Yes, still off my feet but hopefully just for a couple more days.)

  4. redchillies says:

    Thanks Divya, even i found this recently in a new grocery store :-)

    Thanks Pavani.

    Thanks Sharmilee, we could not make out the difference and the taste was the same as regular sambhar.

    Thanks Suman very much.

    Thanks Priya, this is new to me though and we liked it.

  5. RedChillies says:

    Thanks Nikita for the idea of Khichidi, will keep that in mind.

    Thanks Priya, glad you liked it.

    Thank you Salim for the link and the wonderful ideas. I do have more of the moon dall and will try the khichdi. Also thanks for the kind words about my blog.

    Thanks Satya, glad you liked it.

    Thanks Anu. Khichdi with rava is such a wonderful idea.

  6. RedChillies says:

    Thanks Chahlere for the cool ideas. Will keep them in mind the next time.

    Thanks Jaya, I like the idea. I think from now on I will add a little bit of it to all daal. ooh ho still bed rest hope you feel well soon. Will try to call you soon to check on you.

    Thanks Swapna, glad you liked it.

    Thanks Kalyani, glad you liked it.

  7. Lakshmi says:

    I love split moong dal. Always use this for kichdi. Split moong+rice+garlic+spice powders – amazing combination.
    I will try your way next time with sambhar powder.

  8. spice says:

    Nice sambhar, as RV said u can simply replace it where ever u use whole moong only cooking time is little less….as everybody said the most common one is khichri & dalia…..but taste wise I love punjabi style dal tadka(taste more good if u add 1 portion chana dal & 2 portion this one) with lots of onion, ginger, garlic & tomatoes don’t forget the hari mirch…

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