Hotel Tiffin Sambar Recipe is a treat to the taste buds & complements many South Indian breakfast/tiffin items like idli, dosa, pongal, vada.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main course/Breakfast side dish
Cuisine: Indian (South Indian)
Keyword: Tiffin sambar, Hotel Sambar, Idli Sambar, Sambar,
Servings: 4
Author: Padma Veeranki
Ingredients
Tiffin Sambar Powder: Grind below ingredients to a fine powder
10Dry Red Chillies
10Kashmiri Red Chillies
1tbspCoriander Seeds
1tspCumin Seeds
1tspBlack Peppercorns
1tspFenugreek Seeds
To Pressure Cook:
1/2CupToor Dal
1/2CupMoong dal
5CupsWater
1/4tspTurmeric powderdivided
1tspOil
1DrumstickCut into 2” Pieces
10Shallots/Small Onions
To Make Sambar:
1tspGhee
1tbspOil
Few Curry Leaves
1Large TomatoRoughly Chopped
2tbspThick Tamarind Extract
1tspGrated Jaggery
2 to 3CupsWaterAs required for desired consistency
Handful Fresh CorianderFinely Chopped
To Temper:
2tbspOil or Ghee
1tspMustard seeds
Few Curry Leaves
1Large OnionCubed in quarters
2tbspSambar PowderPrepared Powder
1/2tspAsafoetida
Instructions
PREPARING SAMBAR POWDER:
Grind all the ingredients under the section "Tiffin Sambar Powder" to a fine powder. Store it in an air tight container.
Let's start making Tiffin Sambar:
To a pressure cooker add both the dals. Wash well & add 4 to 5 cups water. To this, add drumstick pieces & small onions. Add 1/4 tsp of turmeric powder and 1 teaspoon oil. Cook for 5 whistles or use your usual method to cook the lentils.
open the pressure cooker once the pressure subsides. The dal should be well cooked by now. Lightly mash and set aside.
Soak about a small lemon size tamarind in hot water and extract about thick tamarind extract and set aside.
Heat 1 tbsp oil in a deep pan. Once the oil is hot enough, add in a few curry leaves. Once they splutter, add roughly chopped tomatoes and sauté until the raw smell of tomatoes goes away.
Now, add tamarind extract and jaggery. Sauté for a minute and add 1 cup of water. Allow this to boil till the raw smell of tamarind and jaggery disappears. This may take around 6 to 8 minutes.
Now, add the cooked dal mixture and mix everything together. cook for about 2 minutes and then add 3 cups of water. Adjust the consistency to suit your requirement. This sambar should be slightly runny as it will thicken once it cools down due to moong dal.
Add required salt & turmeric powder. Add 2 slit green chillies, a handful chopped fresh coriander and allow it to boil well (about 10 minutes).
Turn off the heat, add finely chopped Coriander and set aside while we prepare the tempering.
For the Tempering:
Add 2 tbsp Oil to a pan. To this add 1 tsp mustard seeds & let it splutter. Then add a few curry leaves.
Now add in cubed onions & 1/2 tsp salt. Sauté for a minute & add in 2 tbsp of sambar powder & 1/2 tsp asafoetida.
Mix well & add 1/4 cup water. Let it cook for a minute. Turn off the heat.
Add Tempering to Sambar & Boil:
Transfer the tempering to the sambar & mix well.
Now, boil the sambar for about 2 to 3 minutes. Turn off the heat once the sambar comes to rolling boil.
Add a tsp of ghee (optional) and cover sambar with a lid and give some standing time before serving.
Recipe Video
Notes
This quantity of sambar powder is sufficient to make sambar 2 to 3 times depending on your spice levels.
Use a mix of toor dal & moong dal or add a little masoor dal too! Or just make with toor dal!
Skip onion to make no onion, no garlic idli sambar
You can also use few pumpkin cubes along with dal to get natural sweetness in sambar. Use any vegetable of your choice but doo not miss shallots!
Tamarind is on the lighter side in this sambar.
If you would like the veggies to have more bite to it cook it separately and add it to the dal later.
But, usually the veggies should be more mushy in this sambar as it should just melt in the mouth and should not take away your attention from the main tiffin item.
Adding a little Jaggery / sugar will enhance the taste.
The consistency should not be too think or too runny. It has to be such that it should stick & get absorbed to idli/vada.