Make this Pongal festival much more enjoyable and healthier with this Pongal Sambar. It is unique in taste and texture from the conventional sambar. A great way to enjoy this vegetarian lentil curry not only on Pongal (A Tamil harvest festival), but also on those special days when you crave for some simple comfort food.
- 1/4 Cup Split Moong Dal/Pasi Paruppu/Split Green Gram Dal
- 1/2 Teaspoon Asafoetida powder/ Hing Powder/ Perunkayam
- 1 Green chilli chopped
- 1/4 Teaspoon Turmeric powder
- 2 Cloves
- 1 Cinnamon 2 inch stick
- 1 Medium onion finely chopped
- 1 Medium tomato finely chopped
- 1 Teaspoon Sambar powder
- Salt as needed
- 2 Cup Water
- 3 Tablespoon Cooking Oil
How to Make Traditional Pongal Sambar / Pasi Paruppu Sambar In Tamil
- Place washed split moong dal in the pressure pan.
- Add turmeric powder, asafoetida, water, green chili, into the dal. Close with lid, and cook for about 25 minutes or about 10 whistles.
- Heat some oil in a frying pan. Once hot, add cloves, cinnamon, onions and tomatoes and stir fry on medium heat until everything turns mushy.
- Pour the cooked moong dal into this tomato mix.
- Add salt and sambar powder as per your taste, mix and let it boil for about 10 minutes. You can garnish with chopped corainder leaves if you like.
- Serve hot with venn pongal.
Though this is a special sambar made during Pongal, you can always enjoy it at any time of the year. Team it up with hot rice or those fluffy idlis and dosas and enjoy a breakfast, lunch or dinner that is 100% nutritious.