|Moonu Paruppu Sambar/Three Dal Sambar|
Moonu paruppu Sambar or Three dal Sambar is new to me also but came to know through my aunt Mangalam who is a great cook.She is very good in making authentic tambrahm dishes and pickles.Whenever she visits our home I get to taste a new dish which is authentic to our cuisine but forgotten by many of us these days.I once heard my cousin Lata(my aunts daughter) asking her mom to make moonu paruppu Sambar.I was quite puzzled to hear the name but thought it must be one of my aunt's speciality but never got the opportunity to taste this sambar made by my aunt.
After I started blogging I wanted to post some of the most authentic and forgotten recipes as well.I remembered the name of this dish and wanted the recipe and my mom helped in getting the recipe from my aunt Mangalam .I was amazed by the simplicity of the recipe and wondered how it will taste, but to my surprise the outcome was so delicious and made me think how simple ingredients could lead to such wonderful dish with awesome taste.
Last weekend was a good meal for our family with this moonu paruppu sambar paired with cabbage and carrot stir fry and rice.My son too enjoyed the sambar.
The addition of kollu or horse gram adds health benefits to this dish and also reduces gas formation which can happen due to the addition of mochai paruppu or dry field beans in this dish.How those days our ancestors paired ingredients!(In an authentic tambrahm cuisine garlic was never used so they used hing or ginger and in this case used horse gram ).Horse gram reduces cholesterol ,gas and aids in reducing our weight as well.So lets get to the recipe.
|Monnu Paruppu Sambar|
If you like this recipe please be free to leave a comment below in the comments section.Your comments motivate me to do more.
Other kuzhambhu /Sambar recipes in my blog are:
Preparation time:30 minutes
Toor dal or thuvaram paruppu-100 gms
Mochai paruppu or dry field beans-100 gms
Kollu paruppu or horsegram-100 gms
Tamarind-1 lemon size ball
Hing or asafetida -1 tsp
Turmeric powder-1 tsp
Sambar powder-3 tbsp
Fresh coriander leaves-few
To temper :
Mustard -1 tsp
Fenugreek -1/2 tsp
1.Dry roast horse gram for 2-3 minutes till nice atone arises and ground them to a coarse mixture without water.
2.Soak the dry field beans or mochai paruppu overnight.
3.Add the toor dal to the soaked mochai paruppu and pressure cook mochai paruppu and toor dal together in a vessel and the horse gram on a different vessel with required amount of water.
4.Once all the dals are cooked well mix them together till they become mushy and come together.
5.In a wok add the oil and temper it with the tempering ingredients and once mustard splutters add the tamarind extract ,salt,turmeric powder,sambar powder and hing.Let it boil till the raw smell of tamarind and sambar powder goes away
6.After about 8 mins add the three cooked dals and let it boil for few more mins.Add water if the sambar is too thick.
7.Then switch off the flame add the jaggery and garnish with fresh coriander leaves.Serve hot with poriyal/stir fry and rice.
*The dry field beans/mochai need not get smashed ,it needs to be soft after pressure cooked.
*The authentic dish doesn't require any onion but you can add small onions while tempering for enhanced taste.
*If the horse gram didn't get mushy but is cooked then you can pulse it in a mixer for few seconds and then add it to the other dals.