Tiffin Sambar | Pasi Paruppu Sambar | Moong Dal Sambar


It is prepared with moong dal known as Pasi paruppu in Tamil and split yellow green gram dal in English. It is very easy to prepare and does not take much time Mostly sambar is made from Toor Dal but this sambar made with Moong Dal makes it one of the easiest and quickest sambar recipes. It is typically served as a side dish for tiffin items like Idli, dosa, Pongal and upma. In addition to the variation of using moong dal in place of Toor dal, we also add mixed vegetables like beans, carrot, yellow pumpkin, potato which are chopped finely in this Tiffin Sambar. here I add drumsticks and carrots only. in the final stage adding jaggery resembles like hotel style tiffin sambar but i skipped here in this recipe. we can prepare mini Idli, put sambar to cover and top of ghee… its tastes amazing. In addition, with any chutney verities.

Watch Tiffin Sambar in Tamil

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Tiffin Sambar | Pasi Paruppu Sambar | Moong Dal Sambar

Difficulty: Beginner Prep Time 5 min Cook Time 15 min Total Time 20 mins
Servings: 4
Best Season: Suitable throughout the year


To prepare fresh masala powder


  1. Take moong dal wash and soak for 20 minutes. Then pressure cook with turmeric powder about 3 whistles and make them mushy.

  2. Heat the pan with oil, add mustard seeds, cumin seeds, Hing powder and dry red chilli.

  3. Add chopped onion sauté until turn translucent.

  4. Add chopped tomatoes, 3 pieces drumsticks and chopped carrots.

  5. Add salt and mix them all.

  6. Add coriander powder, homemade sambar powder sauté until raw smell goes off.

  7. Add 3 cups of water and allow to cook vegetables.

  8. Add cooked and mashed moong dal in to it. And add 1 more liter of water to make the required quantity.

  9. Allow to boil in medium flame for 5 more minutes.

  10. Add 1/2 tbsp. table salt and cook for another 5 minutes.

  11. To prepare fresh masala powder, dry roast cumin seeds and fenugreek seeds, dry red chillies and coriander seeds sauté them all in medium flame until turn golden brown and aromatic.

  12. Grind them in to little coarse powder. Add this in to sambar.

  13. Allow to boil for 5 more minutes in medium flame.

  14. Garnish with chopped curry leaves and coriander leaves.

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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