Pongal sambar

Ven pongal sambar made with moong dal and spices goes well with idli, dosa, and steaming rice. Check out this simple ven pongal sambar recipe.

¼ cup moong dal
10 – 15 shallots
1 onion
1 tomato
3 green chillies
¼ tsp cumin
½ tsp turmeric powder
¾ tbsp sambar powder
A pinch of asafoetida powder
½ tsp mustard seeds
2 ½ tbsp coconut oil
Coriander leaves
Salt as required

Wash the moong dal and soak it for 12 hours.
In a pressure cooker, combine the soaked moong dal, shallots, onion, tomato, green chilies, cumin seeds, turmeric powder, salt, and 1 tablespoon coconut oil.
Cook on high heat until two whistles sound.
Cook for a few minutes longer, or until the gravy begins to boil.
Add the sambar powder to it.
Cook with care.

Now stir in the coriander leaves.
Turn off the heat and thoroughly combine the ingredients.
Meanwhile, heat the coconut oil in a separate pan.
Mustard seeds, sputter
Sauté curry leaves, asafoetida powder, and a pinch of sambar powder in a skillet.
Add this tempering to the sambar, mix well, and set aside for a few minutes with the lid on.
Delicious ven pongal sambar is ready!

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