Hotel Style Tiffin Sambar | Tiffin Sambar | Sambar Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 big bowl
- ⅓ Cup toor dal
- ½ Tsp ghee
- 1 pinch of hing
- ¼ Tsp turmeric
- ¼ Cup grated coconut
- 1 small green chilli
- 2 Tbsp dhania
- 1 Tbsp chana dal
- 1 red chilli
- ⅛ Tsp methi seeds
- 1 pinch hing
- 1 Tsp coconut oil
- Sea salt or table salt to taste
- 1 Tsp tamarind paste or ¼ Cup tamarind pulp
- 2 Tsp sambar powder
- 1 piece jaggery
- 2 sliced shallots or 1 sliced onion
- 2 chopped tomatoes
- Few curry leaves
- 1 Tsp coconut oil
- ½ Tsp mustard
- Pressure cook washed dal for 5-6 whistles with hing, turmeric and little ghee
- When cooker cools down, mash the dal and keep aside
- In a pan, add coconut oil and roast all ingredients given under 'For masala' except coconut and green chilli, till aromatic and slightly golden
- When masala ingredients cool down take the mixture in a mixer jar
- Add grated coconut and green chilli
- Grind into a paste
- Take the paste in a vessel or pan
- Add 1 Tsp tamarind, jaggery, 2 Tsp sambar powder and sea salt
- Add about a cup of water to adjust consistency and bring to a boil
- Pour mashed dal and boil for further 2-3 minutes
- In a pan heat coconut oil and add mustard and hing
- Once mustard splutters, saute sliced onions till, 2 chopped tomatoes, curry leaves
- After the tomatoes soften add this to boiling sambar, mix well
- Boil for 5 more minutes
- Serve hot with idli!
Skip onions if you want, also add some mixed vegetables if you wish to
You can also use ghee for making tadka but coconut oil has a distinct aroma and flavour as well
You can also make sambar with leftover plain dal
Recipe by Food Of Interest at https://foodofinterest.com/tiffin-sambar/
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