Tiffin Sambar

 This can be easily one of the best tiffin sambar recipes I’ve tasted. I get so happy when I find these kind of gems(aka recipes) online(link given below). Savor this with some steaming hot idlis in this cold weather. 

Enjoy! 

Ingredients

Toor dal 

Moong dal - both in equal amounts

Tomato - 4

Onion - 1/2 of big

Potato - 4 

Jaggery - 4 tsp

Tamarind extract - 3 tsp

Masala (What I used)

Byadagi - 100 gm (6)

Guntur - 100 gm (both equal amounts)

Coriander - 200 gm (3 and 1/2 tsp)

Jeera - 100 gm (1 tsp)

Black peppercorns - 100 gm (1 tsp)

Methi seeds - 100 gm (1 tsp)

Tadka 

Mustard seeds

Hing

Onion - 1/2 

Method

Take masala, no need to roast. Grind this all raw. (I roasted Byadagi).

Cook dals in a cooker. If using drumsticks and small round onion, pressure cook this along with dals. 

In a pot add some ghee. Add chopped tomatoes. And curry leaves. sauté for 5 mins till tomatoes are cooked. Add onion, and potatoes. Add tamarind, jaggery, some water and boil for 5 min till potatoes are almost cooked. Add salt, turmeric. Add dal. Adjust water. Let it boil till it froths on the surface. Off the stove. Add cilantro and don’t mix. 

In a separate pan, add oil (or ghee). Add mustard, after it splatters, add cubed onion and roast in medium heat. It should not burn. It is very important that it roasts in medium flame. Add hing. Now off the stove and add 2 and 1/2 tsp of sambar masala. The residual heat is enough to roast the powder(note this is the first time it is roasting).      

Add this tadka to the sambar. Let it boil till everything incorporates. Don’t over boil. 

Recipe Source - “https://www.youtube.com/watch?v=0FtPIivlsdw”