When I make idlis or dosas, the standard side dish that I make with it, is either some kind of a chutney or sambar. The sambar that we make for tiffins is slightly different from the ones that we make for rice, we add very little or no tamarind at all. I make two varieties of sambar, the one using tuvar dal/ split pigeon peas is here and the other one is, using moong dal/ husked, split green gram, which is today's post. Both are equally delicious and when had with idlis and dosas make a complete meal. I don't add any sambar powder to this sambar, it gets its taste and flavor only from the fresh green chillies, coriander leaves and curry leaves, it has a fresh taste and very easy to make too..
Need To Have
- Moong Dal/ Husked Split Green Gram - 1/2 cup
- Small Onions/ Shallots - 1/2 cup, peeled
- Tomatoes - 3 medium, chopped
- Carrot - 1/4 cup, chopped
- Fresh Green Beans - 1/2 cup, chopped
- Small Eggplants - 2 diced
- Green Chillies - 8
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Fenugreek Seeds - 1/4 teaspoon
- Urad Dal/ Black Gram - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Curry Leaves - 15
- Chopped Coriander Leaves - 1/2 cup
Cook the moong dal with the turmeric powder till well cooked but not mushy. Heat some oil, add the mustard seeds, urad dal, cumin seeds and fenugreek seeds. When it starts spluttering, add the onions, green chillies and asafoetida and saute for 2 minutes. Then add the beans, carrots, eggplants and saute for another 2 minutes.
Then add the chopped tomatoes and mix for another minute. Then add the salt and 1 cup of water, cover and cook till the vegetables are done. Now add the cooked dal and another 1/2 cup water and cook for 2 to 3 minutes. Finally add the curry leaves and coriander leaves, mix and remove. Serve it hot with idlis and dosas.
Use sour tomatoes.
Chop the shallots into two, if they are too big.
You can do the sambar with only the onions, leaving out the vegetables.
You can cook the moong dal in the pressure cooker along with some salt and turmeric powder, so that it doesn't turn mushy.