Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, yellow mung bean sambhar. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Yellow Mung Bean Sambhar is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Yellow Mung Bean Sambhar is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook yellow mung bean sambhar using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Yellow Mung Bean Sambhar:
- Make ready 1 cup moong dal
- Make ready handful Shallots
- Make ready 2 Drumsticks (small)
- Take half cup yellow pumpkin
- Take 1 carrot (small)
- Take 1 optional tomato
- Get to taste Salt
- Take lime size ball Tamarind
- Take pinch Turmeric
- Take 1 teaspoon chili powder Red
- Get 1 tablespoon Sambar Powder
- Get 1 tablespoon Coriander powder
- Take pinch Asafoetida
- Get 1 teaspoon Mustard seeds
- Prepare pinch Fenugreek seeds
- Get 2-3 chili peppers Dried red , broken into bits
- Get handful Curry leaves
- Prepare 1 tablespoon 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
So that’s going to wrap this up for this special food yellow mung bean sambhar recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!