Moong dal sambar | Paasi paruppu sambar | Easy One pot Sambar in 20 minutes

There are so many ways to make sambars. This one is particularly the easiest sambar for me. I can make it when the idly is getting ready other side. All we need to do is cutting the vegetables, pressure cook all ingredients and tempering.

Lets see how to make this moong dal idly sambar:

  • Prep time – 10 mins
  • Cook time -10+5 mins
  • Serves – 4

Ingredients needed: 

  • Moong dal/paasi paruppu – 1/2 cup
  • Toor dal – 2 tbspn.
  • Onion – 1
  • Tomato – 1
  • Beans – 10 to 15
  • Carrot – 2
  • Potato – 2
  • Brinjal – 3
  • Green chilies – 2
  • Coriander leaves
  • Asafetida / Hing powder – 1/2 tsp or a pinch
  • Turmeric powder – 1/2 tsp
  • Chili powder or Sambar powder – 3 tsp
  • Water as needed
  • Salt to taste


  • Ghee – 2 tbsp + as needed
  • Mustards – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Curry leaves few
  • Red chili – 1 or 2
  • Garlic – 3 pods (Optional)


  • Cut all the vegetables and keep aside
  • Wash and clean both the dal together


  • In a pressure cooker, add both the dals, sliced onions, tomatoes, chopped vegetables, salt, turmeric powder, hing powder, red chili powder/sambar powder, enough water and tamarind extract.
  • Mix everything well and close the pressure cooker; Cook for3 to 5 whistles. Remember we did not saute or fry anything.
  • Once the pressure subsides completely, open the cooker and mash it lightly and add water as per the consistency needed. This sambar should be little watery.
  • Add green chili, salt as required. Add enough water as per the consistency needed
  • Now tempering, Heat ghee +Garlic +mustards +cumin seeds + curry leaves + red chili; Once it splutters add it to the sambar
  • Bring sambar to boil.
  • Garnish with coriander seeds and another spoon of ghee

Super easy and fantastic sambar is ready to serve with Idly, Dosa, Pongal or soak the mini idly in the sambar and serve hot.


  • Adding toor dal is optional
  • You can also add other vegetables as you like (drumstick, chow chow, pumpkin etc)
  • Adjust red chili, green chili and chili/sambar powder as required
  • If you don’t like ghee, replace it with oil. But remember, ghee enhances the sambar taste.
  • You can also cook dal separately, and saute veggies and do it as regular process. But trust me, this shortcut never compromise the taste.

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