ONE POT PAASIPARUPPU (MOONGDHAAL) SAMBHAR

The biggest advantage in paasiparuppu is that it cooks beautifully with all the spices and salt unlike Toor Dhall which won't boil if salt is added to it ( Toordhall😤 + Salt😶= unsightly messy Dhall mixture). This is a very easy method of making sambar for tiffin varieties. One pressure cooker is all you need!!

Ingredients:
Baby onions peeled 1/2 cup or one med sized onion sliced lengthwise
Tomatoes 2 med size chopped
Carrot 1 sliced rounds
Drumstick-1 cut into 1 inch pieces
Paasiparuppu- 1/3 cup
Turmeric powder- 1/2 tsp
Sambar powder- 3 tsp
Water 500 ml
Tamarind - lemon size dissolved in half cup of water
Salt
Coriander leaves chopped for garnishing

For tempering: Mustard seeds - 1tsp, Ghee- 1 tbsp, Curry leaves few, Asafoetida -1/4 tsp, Dry red chillies-2

Method
In a pressure cooker add Veggies, Dhall, spices, and water.
Cook for 3 whistles in a med flame.
Remove the weight, open lid and add tamarind pulp, cook till the raw taste has gone. Adjust salt and water content if necessary.
Heat ghee in a tadka. Temper mustard, chillies, curry leaves and asafoetida. Pour this in hot sambar.
Remove from flame. Add chopped coriander leaves. Serve alongside with coconut chutney.


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