TIFFIN SAMBHAR
Tiffin Sambhar is a flavourful,aromatic and tasty side dish had with idli,dosa,vada,pongal and some such other tiffin varieties.I have made this hotel style and is made with mixed dals,both toor/pigeon pea lentil and moong/green gram dal.You can add made many veggies but I choose potato and carrot along with onion and tomato.Some people make this sambhar with only moong dal,but when you add toor dal also it adds a nice colour and imparts thickness too.There are many variations of sambhar,but this is the method I follow and is liked by all at home.Do give it a try and let me know how it turned out.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cup
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Ingredients
TO ROAST AND GRIND
- 4 tsps Coriander Seeds
- 3 red chilli
- 2 tsps Channa Dal / Bengal Gram Dal
- 1/2 tsp pepper
- 1/2 tsp Jeera / Cumin
FOR TEMPERING
- 1/2 tsp mustard
- 1/2 tsp Methi / Fenugreek Seeds
- 1/4 tsp asafoetida
- 1 green chilli
- 1 sprig curry leaves
- a few coriander leaves
Ingredients
TO ROAST AND GRIND
FOR TEMPERING
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Instructions
- Dry roast the ingredients given in the to roast and grind table.Allow it to cool.
- Place it in a blender.
- Grind coaresly.
- Soak tamarind in hot water.
- Chop the veggies in cubes.Peel sambhar onions.
- In a heavy bottomed pan add the ingredients given in the to temper table.
- Once the mustard has crackled add onions and chopped tomato.
- Once the onion is pink and tomato half cooked add chopped carrot and potato.
- Add tamarind extract and sambhar powder.
- Allow it to boil for some time.Add salt and once the veggies are cooked.
- Add freshly ground masala.
- Cook tur and moong dal in water with turmeric powder till mushy.
- Add it to the sambhar.
- After the dal is completely mixed add powdered jaggery.
- Wait till the sambhar bubbles away.
- Garnish with curry and coriander leaves.
- Tiffin Sambhar is ready to be served with Idli,Dosa,Pongal or Vada.
Recipe Notes
Notes
- You can use beans,yellow pumpkin or radish too along with these veggies.
- I have added sambhar powder also alog with roasted and ground powder,but if you want less spicy avoid adding sambhar powder.
- Adding jaggery enhances the taste of the sambhar.
Hi there;am an avid follower of yours.Love your ideas.I am from your neighbouring state-Kerala.We make Sambar in a little different way.Only one type of dhal-in my case either toovar or masoor dhal- and then no jaggery.In northern Kerala-they do use both coconut and jaggery!Its so interesting-how the same dish differs in different parts of our beautiful country!