Quick sambhar goes awesome as side dish for hot steaming idlis,crispy pooris or with super crispy dosas..I completely skipped onions and garlic in this simple and delicious fingerlicking sambar and used ripen tomatoes with cooked moongdal,using cooked moongdal turned this sambar absolutely thick,nutritious and fabulous..This sambhar suits very well as gravy to enjoy along with rice if they are served with pickle or papads eventhough we loved it with idlis for our today's dinner..Sending to my own event
CWS-Moongbeans,
LGSS-Tomato guest hosted by Anu,event by
Vatsala and to Sreevalli's
Cooking Without Onion & Garlic..
1/2cup Cooked yellow split moongdal
1no Eggplant (cubed)
2nos Tomatoes(big & ripen,chopped)
1tsp Sambhar powder
1/2tsp Coriander powder
Few curry leaves
1/2tsp Mustard seeds
1/4tsp Cumin seeds
1/2tsp Urad dal
3nos Dry red chillies
1/4tsp Asafoetida powder
Salt
Oil
1tsp Lemon juice
Heat enough oil, let splutters the mustard seeds, urad dal,cumin seeds,fry the dry red chillies,curry leaves and asafoetida powder,until they turns brown..Add the chopped tomatoes,cubed eggplants,salt and saute everything until the veggies get shrinks..now add the cooked moong dal,sambhar powder, coriander powder,salt and enough water,bring everything to boil,cook the sambhar in simmer until the veggies get well cooked..
Finally add the lemon juice and put off the stove..Enjoy this sambhar with papads and rice..
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