Yellow Mung Bean Sambhar
Yellow Mung Bean Sambhar

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, yellow mung bean sambhar. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Yellow Mung Bean Sambhar is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Yellow Mung Bean Sambhar is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have yellow mung bean sambhar using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Yellow Mung Bean Sambhar:
  1. Take 1 cup moong dal
  2. Get handful Shallots
  3. Get 2 Drumsticks (small)
  4. Get half cup yellow pumpkin
  5. Prepare 1 carrot (small)
  6. Make ready 1 optional tomato
  7. Prepare to taste Salt
  8. Get lime size ball Tamarind
  9. Take pinch Turmeric
  10. Make ready 1 teaspoon chili powder Red
  11. Get 1 tablespoon Sambar Powder
  12. Take 1 tablespoon Coriander powder
  13. Make ready pinch Asafoetida
  14. Take 1 teaspoon Mustard seeds
  15. Get pinch Fenugreek seeds
  16. Take 2-3 chili peppers Dried red , broken into bits
  17. Prepare handful Curry leaves
  18. Make ready 1 tablespoon groundnut oil
Steps to make Yellow Mung Bean Sambhar:
  1. Soak the tamarind in a cup of water
  2. Wash the moong dal and pressure cook it with about one cup of water for a couple of whistles. The dal should be well cooked - test it by crushing a bit. For a sambar, a dal, generally, has to be reduced to the consistency of a paste
  3. Prepare the vegetables. Wash and peel them. Chop them (except the shallots) into bite sized pieces. Cut the shallots into twos or fours depending on the size. If they're tiny, you don't have to chop them. In the picture I've used elephant foot yam and pumpkin
  4. When the cooker is ready to be opened, add the turmeric, chili powder, asafoetida and salt. Add those of the vegetables which are harder to cook (carrots…). Cook for one or two more whistles. Check if the vegetables are cooked. If not pressure cook for another whistle
  5. Saute the softer vegetables - basically the shallots till pink and wilted - and add to the dal along with the extracted tamarind water and sambar powder. Alternatively, boil them separately with the tamarind water, while the other vegetables cook along with the dal in the cooker
  6. Give the lot another whistle
  7. Heat the oil and crackle the mustard seeds. As soon as they begin to splutter, add the dried chili. When that gets a bit browned, add the fenugreek seeds and curry leaves. Heat until the leaves are crisp. Pour this on the sambar which you should keep on the boil whilst you do the tempering. It's at this point that you can add the tomato for your lycopene needs, to enhance the sour quotient or just for the heck of it
  8. Serve with hot rice and ghee or with idli/dosa

So that’s going to wrap this up for this exceptional food yellow mung bean sambhar recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!