March 30, 2012

Moong Dhall Sambar

     If you need my frank opinion about this recipe, I LOVE its smell but dont feel like preparing it. Not because of its taste, its b'cos it belongs to "Sambar Family" and at the same time I should call this recipe as "Aabathpanthavan". Much Contradictory is it??!! Yes, whenever none of the sidedish strikes my mind for breakfast or dinner, will prepare this blindly. Moreover, this will not consume much time. We can prepare this in Max of 20 mins. Here comes my Aabathpanthavan recipe for your views...

ALL YOU NEED
Moong Dhall - Handfull
Chopped Onion - 2 Nos.
Chopped Tomato -1 No
Sambar Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/4 cup
Salt - To Taste

To Garnish:
Oil - To Garnish
Mustard - 1/2 spoon
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Cloves - 4 to 5 Nos.
Cinnamon - 1/2 inch
Fennel Seeds - 1 spoon


METHOD:
     Pressure cook Moong Dhall and keep aside. Keep a pressure pan, heat a spoon of oil, allow mustard to splutters. Add chopped onion, saute it for 2 mins, then add cinnamon, cloves, curry leaf, coriander leaf and add turmeric powder, sambar powder and chopped tomato, fry it for 5 mins until oil oozes out. Then
pour the pressure cooked Moong Dhall, do hard stir with the sauted mixture. As a final touch, add grated coconut and fennel seeds and pressure it until 2 whistles.

Note:You can also pressure cook in a single stretch by adding all items under "All you need" except Grated Coconut and garnishing can be done later. This will cut-down the cooking time much. But taste will be less.

♥ Sangeetha♡Nambi ♥

8 comments:

Poonam Borkar said...

delicious looking sambar..love it!!
Spicy-Aroma

Sangeetha Nambi said...

Thanks Poonam !

Kanan said...

nice mouthwatering sambhar recipe

Sangeetha Nambi said...

Thanks Kanan....

RAKS KITCHEN said...

I love this sambar over the toor dal one! Loved the recipe!

Sangeetha Nambi said...

Oh ! Thanks for dropping here......

Jay said...

authentic & delicious version..love it

Tasty Appetite

Sangeetha Nambi said...

Thanks Jay !

March 30, 2012

Moong Dhall Sambar

     If you need my frank opinion about this recipe, I LOVE its smell but dont feel like preparing it. Not because of its taste, its b'cos it belongs to "Sambar Family" and at the same time I should call this recipe as "Aabathpanthavan". Much Contradictory is it??!! Yes, whenever none of the sidedish strikes my mind for breakfast or dinner, will prepare this blindly. Moreover, this will not consume much time. We can prepare this in Max of 20 mins. Here comes my Aabathpanthavan recipe for your views...

ALL YOU NEED
Moong Dhall - Handfull
Chopped Onion - 2 Nos.
Chopped Tomato -1 No
Sambar Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/4 cup
Salt - To Taste

To Garnish:
Oil - To Garnish
Mustard - 1/2 spoon
Curry Leaf - 1 Twig
Coriander Leaf - 2 Twigs
Cloves - 4 to 5 Nos.
Cinnamon - 1/2 inch
Fennel Seeds - 1 spoon


METHOD:
     Pressure cook Moong Dhall and keep aside. Keep a pressure pan, heat a spoon of oil, allow mustard to splutters. Add chopped onion, saute it for 2 mins, then add cinnamon, cloves, curry leaf, coriander leaf and add turmeric powder, sambar powder and chopped tomato, fry it for 5 mins until oil oozes out. Then
pour the pressure cooked Moong Dhall, do hard stir with the sauted mixture. As a final touch, add grated coconut and fennel seeds and pressure it until 2 whistles.

Note:You can also pressure cook in a single stretch by adding all items under "All you need" except Grated Coconut and garnishing can be done later. This will cut-down the cooking time much. But taste will be less.

♥ Sangeetha♡Nambi ♥

8 comments:

Poonam Borkar said...

delicious looking sambar..love it!!
Spicy-Aroma

Sangeetha Nambi said...

Thanks Poonam !

Kanan said...

nice mouthwatering sambhar recipe

Sangeetha Nambi said...

Thanks Kanan....

RAKS KITCHEN said...

I love this sambar over the toor dal one! Loved the recipe!

Sangeetha Nambi said...

Oh ! Thanks for dropping here......

Jay said...

authentic & delicious version..love it

Tasty Appetite

Sangeetha Nambi said...

Thanks Jay !