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.
