Though my grandpa is not with us now we are all grateful for all the good habits that he instilled in us without any compromise. Even after I started work Sundays are really special and idli and sambar will be a must for breakfast to be eaten at leisure and enjoyment not gulping it down in a hurry during the week days. In our house we all always made it with tur dal and sambar powder. But after my marriage I came across a different variety of sambar that my MIL made during my first visit there and I must say that I really got hooked to the taste of it. She is a very special person to me and quite a jiffy in the kitchen. She taught me a lot when it came to cooking and she never failed to encourage in my new cooking adventures. This is her version of sambar to eaten with hot idlis. This sambar will not taste well with rice.
Moong dal (split yellow Dal), washed – ½ cup (payatham parupu)