I really love sambar as you can tell. It is wonderful to eat when the weather is kind of cool because of all of the spices that you can use in it. I am going to do a moong ki dal sambar in the future so stay tuned, ok. First you have to make is sambar masala recipe and set this aside.
The rest is a piece of cake. I added 1/2 cup each of moong toor and masoor ki dal. These are all you will ever need. In a pressure cooker with the heat on high add 1/4 cup of either corn or canola oil. Add 1 pinch each of mustard seeds, cumin seeds, fenugreek seeds, desiccated or frozen shredded coconut, hing, tamarind pulp, turbinado sugar, pink salt, turmeric, red chili powder. Stir and add 3 curry leaves and the sambar masala.
The beauty of this is this is a single use sambar masala recipe in the link. Stir and add 1 shallot cut in to half moon slices, 3 cloves of garlic, 1 small piece of ginger peeled washed and chopped. Chop 1 tomato and cook it until it is slightly mushy. Add vegetables of choice. They can be 3 drumsticks, 1/4 cup of vegetables which are corn, mixed, green beans, greens like mustard, spinach turnip or collard greens, cauliflower, broccoli, brussels sprouts, and fresh vegetables like radishes, green beans, peas, small eggplants, opo squash zucchini, yellow squash, beets, chayote squash, okra, pumpkin, accorn, butternut, etc…..
Add 1/2 gallon or 2 liters of water to the pressure cooker and let cook for 20 minutes. When this is done this can be eaten over rice or eaten with idlis, dosas or vadas.
