Sambar

Moong Wadi are a popular ingredient in Indian cuisine, particularly in the states of Maharashtra and Karnataka. Made from dried yellow mung lentils, they are extensively used in various preparations, from curries and stir-fries to snacks and desserts. Their unique texture, slightly nutty flavour, and high protein content make them a versatile and nutritious addition to any meal.

Step into the Culinary Realm: Preparing Moong Wadi Sambar

Gather your ingredients and let's embark on this culinary journey:

Ingredients:

• 1 cup Moong Wadi, soaked in water for at least 2 hours and drained
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 inch cinnamon stick
• 3 cloves
• 2 green cardamom pods
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt (adjust to taste)
• 1 cup chopped vegetables of your choice (optional)
• 1 cup chopped cilantro, for garnish

Instructions:

1. Soak and Drain Moong Wadi: Begin by soaking the Moong Wadi in a bowl of water for at least 2 hours. This step helps soften the lentils and enhance their digestibility.
2. Heat Oil and Sauté Spices: In a large pot or Dutch oven, heat the oil over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods, and let them sizzle fragrantly.
3. Add Onion and Sauté: Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
4. Add Tomatoes and Seasonings: Introduce the chopped tomatoes to the pot and cook until they become mushy and release their juices, about 5-7 minutes more.
5. Add Turmeric, Chili Powder, Coriander Powder, and Garam Masala: Sprinkle in the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to coat the onion-tomato mixture with the spices.
6. Add Salt and Chopped Vegetables (Optional): Season with salt to taste. If using chopped vegetables like carrots, potatoes, or bell peppers, add them to the pot now and stir gently.
7. Bring to a Boil and Reduce Heat: Stir in the soaked and drained Moong Wadi, breaking them apart gently. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes or until the Moong Wadi are cooked through and tender.
8. Garnish and Serve: Ladle the steaming hot Moong Wadi Sambar into bowls. Garnish with chopped cilantro and serve immediately with steamed rice or roti for a wholesome and satisfying meal.

Tips for a Perfect Moong Wadi Sambar:

• Soaking the Moong Wadi enhances their digestibility and ensures a soft texture in the sambar.
• Don't overcook the tomatoes; a slightly mushy consistency is ideal.
• Adjust the amount of chili powder to suit your spice preference.
• Experiment with different chopped vegetables to add variety to your sambar.
• Garnish with fresh cilantro just before serving to enhance the flavour.