Paasi Paruppu Sambar / Moong Dal Sambar

 Sambar is any South- Indian's staple curry with lots of flavours. Sambar is made using thuvar dhal in general to go with rice, for tiffin, moong dhal or a combo of thuvar and moong dhal is used. Today, I's really bored of eating the sambar made with thuvar dal. So, I made it with Moong dal, and it was mind blowingly awesome. It is not only goes best with tiffin, goes great with rice as well if u follow the method to T. Njoy..


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How To Make Paasi Paruppu Sambar

Prep Time : 5 to 10 mins | Cooking Time : < 20 mins | Serves : 4 | Cuisine : Indian

Author : Shanavi | Copyright :

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Vegetables :
  1. Chayote/ Chow chow - 1/2 cup
  2. Broad beans / Avarakkai - 1/2 cup
For Seasoning :
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/2 tsp
  4. Curry leaves - 2 sprigs
  5. Shallots - 5 nos., finely sliced
  6. Green chillies - 3 nos, slit open (acc to taste)
Other Ingredients:
  1. Moong dhal / Paasi paruppu - 1/3 cup
  2. Tomato - 1 no.
  3. Turmeric powder - 1/8 tsp
  4. Red chilli powder - 1/2 tsp
  5. Coriander powder - 1 tsp
  6. Sambar powder - 2 tsp, buy MTR if using store-bought
  7. Salt - to taste
  8. Tamarind paste - 3 tsp, thick
  9. Hing / Asafoetida - 1/4 tsp, acc to taste
  10. Jaggery - 1/4 - 1/2 tsp, optional (I din't add)
  • Clean , wash the moong dhal , cut the tomato into two and add it into the moong dhal, also add a pinch of hing, add enough water to cook all these and pressure cook for 2 to 3 whistles, the texture should be like, the lentil should fall apart when touched, not like completely mashed.
  •  Clean and chop the vegetables to bite sized pieces. Heat a sauce pan with 2 tsp of oil for few secs. First add the  mustard seeds, cover the pan with a lid, let the pan be covered until u hear finished popping. To this fenugreek seeds, keeping the flame in low, and just fry for 2 secs, later throw in the sliced onions, green chillies, curry leaves one by one and fry for a minute. 
  • To this add the vegetables with 1/2 cup of water and little bit of salt. Let them cook until it is soft, might take around 5 minutes. 
  • Later add in the tamarind paste mixed with 1/4 cup of water and mix well. Let them comes to a boil. Now add in the turmeric powder, red chilli powder, coriander powder and the remaining salt. Combine well.
  • Let the sambar boils for a couple of minutes before adding the cooked moong dal.
  • Finally add in the cooked moong dhal with tomato , mix well with the sambar.
  • Immediately add in the sambar powder and the hing at this stage. Combine well, taking care not to have any lumps on the surface. Finally add the jaggery, if using, give it a good mix. Let the sambar  boil for a minute and switch off.

  • Do not add jaggery if you make this to go with rice, for tiffin items, yes, ofcourse , u can sure add it. I have had this sambar with rice, tastes out of the world.
  • I always add a little too much hing/ asafoetida , as we like our sambarr to smell and tastes great with slight punch of hing, but not over powering. So, I've added a little more than 1/4 tsp.
  • Chayote, Broad beans, Drumsticks go hand in hand for sambar, these are the ultimate veggie's for any sambar, ofcourse okra, Brinjal and mango as well. I love adding Broad beans, as it gives excellent taste to the sambar.
  • Use MTR masala if using store -bought sambar powder.




  1. wow.. nice click.. sambar looks perfect.. :)

  2. Great idea.. Thanks dear.. I am looking for new gravies.. Bookmarked :)

  3. Wat a lovely set up,how delicious this sambar will be na, comforting food.

  4. looks good.. some change to usual thuvar dhal sambar

  5. Haven't heard of paasi parupu sambar . looks great !

  6. Gorgeous shot dear! Sambar looks so inviting..yumm with some pickles and appalam ;)

  7. Looks yummy and amazing.. Great clicks Shanavi :-)

  8. Woow what a beautiful gravy and your presentation made it more appealing..




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