Molake Kalu Sambar | Mixed Sprouts Sambar

 Karnataka special wholesome protein mixed sprouts sambar. Deliciously healthy sambar made with whole green moong, black channa, horse gram & double beans. This sambar makes two verities one is with or without grinding masala.  Best to have with steamed white hot rice along with ghee.  Also side dish for Ragi Mudde. 

Prep Time for Mixed sprouts : 2 days 
Cook Time for Sambar : 15 Mins 


  • Mixed Sprouts - 2 cups (Whole Moong, Black Channa, Horse Gram , Double Beans)
  • Yellow Lentils / Toor Dal - 1 cup
  • Tamarind juice - 2 tbsp or Tamarind Paste concentrated - 3/4 tsp 
  • Jaggery  - A small piece 
  • Salt to taste 
  • Rasam Powder - 2 tbsp
Ingredients for Masala
  • Thengina kayi / Fresh coconut - 1/4 cup
  • Kadle Bele / Chana Dal - 2 tbsp grms
  • Dhania / Coriander Seeds - 1/2 tsp
  • Bhaydgi Mensinakai / Red Chillies - 4 (adjust as per taste)
  • Chekke / Cinnamon - 2 pieces ( small)
  • Lavanga / Cloves - 2
Tempering Ingredients 
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / Hing - 1/4 tsp
  • Curry leaves - few 
Instructions for Sambar powder
  • Heat pan add masala ingredients roast them in a low flame
  • Add roasted ingredients to the mixer and make a fine powder, add coconut with little water and make a fine puree. Keep aside
Instructions for Sambar 

  • In a steel bowl add dal with 2 cups of water and pinch of turmeric. pressure cook for  cook for 4 whistles. 
  • In the same pressure cooker take a steel bowl add sprouts with little water cook it for 2 whistles.
  • Then in a small bowl make tamarind juice. Take lemon size tamarind ball and soaked it in the hot water and squeeze juice out of it and keep aside
  • Take a heavy bottom big pan. Boil 1/2 cup water add tamarind juice, salt and jaggery. Stir 
  • Add rasam powder stir the mixture
  • Then add cooked dal and sprouts stir the sambar well. Check the taste then adjust the tamarind juice jaggery and salt (if required)
  • Boil the sambar for 1 mins. Turn off the flame
  • Prepare tempering : Heat oil in a tempering pan add mustard seeds then add hing along with curry leaves. Pour into sambar
  • Sambar is ready. Serve with hot rice or ragi mudde
Notes : 
  1. Can also be added potatoes or brinjal / eggplant / Badnekayi. 
  2. Check the consistency. If it is too thick add hot water very little.
  3. Easy tip is prepare sambar powder. Just in a mixer jar add 2-3 tbsp of sambar powder and coconut and make into a fine puree. 
Iyengar Sambar  | Nalgari | Nalgum Powder Recipe link : Click Sambar Powder 

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