Moong Dal Sambar | Pesarapappu Pulusu | Easy Moong Dal Sambar Recipe | How to make Moongdal Sambar

25 mins Main Course

Moong Dal Sambar | Pesarapappu Pulusu | Easy Moong Dal Sambar Recipe | How to make Moongdal Sambar- The Split Green Gram is an Andhra style Sambar that everyone from toddlers to the elderly eats with relish. This simple recipe is always a super hit. Here is a detailed video with images and a video.

Maybe there is hardly a household in South India where some kind of Sambar/rasam is not made. The recipes vary from region to caste to religion.

One of those hundreds of varieties is this Andhra Style Split Green Gram Rasam. Telugus call it Pesara Kattu, or Green Gram stew. This Rasam is a simple recipe with Split Green Gram and Lemon juice.

The difference is this recipe doesn’t have Tamarind like other Sambars & rasam but has Lemon Juice. In summers and those times when everything seems tasteless, or you want to eat something light, this is a great choice. It can be eaten with hot Rice and Ghee, idli and dosa.

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Tips

  1. Usually, people wash and cook Split Green Gram. I roast it a little before cooking it to a soft paste. Roasting gives it a terrific flavour. If you do not have time, then you can wash and use it.

  2. The spice that Green Chillies give adds a nice flavor to this recipe than adding Red Mirchi powder. If you like, you can add ginger pieces too.

  3. Some people add Ghee seasoning, and you can, if you like it.

  4. I have used the small Sambar Onions. But even sliced Onions are fine.

Moong Dal Sambar | Pesarapappu Pulusu | Easy Moong Dal Sambar Recipe | How to make Moongdal Sambar - Recipe Video

Moong Dal Sambar | Pesarapappu Pulusu | Easy Moong Dal Sambar Recipe | How to make Moongdal Sambar

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 6

Ingredients

  • 1/2 cup Split Green Gram
  • 1/2 cup Sambar Onions/Onion sliced
  • 6 Green Chillies
  • Salt
  • 1/2 tsp Turmeric
  • 1/2 liter Water
  • 2.5 tbsp Lemon Juice
  • For Seasoning
  • 2 tsp Oil/Ghee
  • 2 Red Chillies
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 Curry Leaves
  • Asafoetida – a pinch
  • Green Coriander – Small bunch

Instructions

  1. Roast the Split Green Gram on a low flame until it gives out a pleasant aroma. Then wash and cook to a soft paste in 2.5 Cups of Water.
  2. In a vessel, add Onions, Green Chillies, Turmeric, Salt and Water and cook until the Onions are cooked soft.
  3. Add the cooked Split Green Gram into the Onions and mix well. Let the Sambar cook for 3-4 minutes. (If it seems too thick, you could add some Water)
  4. In the boiling Rasam, add some Lemon Juice and switch off the stove.
  5. Add the ingredients for seasoning one by one into the Sambar and mix well. Add chopped Green Coriander at last.
  6. This Split Green Gram Sambar is delicious when eaten with Rice, Idly, or Dosa.

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