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