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We hope you got benefit from reading it, now let’s go back to yellow mung bean sambhar recipe. You can cook yellow mung bean sambhar using 18 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Yellow Mung Bean Sambhar:
- Provide moong dal
- Take Shallots
- Use Drumsticks (small)
- Get yellow pumpkin
- Take carrot (small)
- Take tomato
- Provide Salt
- Take Tamarind
- You need Turmeric
- Prepare chili powder Red
- Provide Sambar Powder
- Provide Coriander powder
- Use Asafoetida
- Provide Mustard seeds
- Take Fenugreek seeds
- Take chili peppers Dried red , broken into bits
- Get Curry leaves
- Get groundnut oil
Steps to make Yellow Mung Bean Sambhar:
- Soak the tamarind in a cup of water
- 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
- 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
- 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
- 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
- Give the lot another whistle
- 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
- Serve with hot rice and ghee or with idli/dosa
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