Wednesday, March 12, 2014

Using whole moong beans in sambar

This awesome recipe for Eggplant Tomato Sambhar is incredibly simple and so yummy!

This has been a favorite when I need to make something fast for lunch, and, as the recipe's author says, it's always finger-licking good.

Never one to leave a good thing as it is, I wanted to experiment and see if I could use whole moong beans (dal) in place of the split and hulled moong dal I normally use.

I pressure cooked the whole moong dal with a little extra water.  After it was done cooking, I added some more water to the dal and used the immersion blender to make a smooth purée.  To help along the illusion of smoothness, I used tomato purée in place of the whole tomatoes.  

The result was a smooth and addictively tasty sambar.

1 comment:

  1. Never heard of Sambar made from Green Moong Dal :). Nice!