Tiffin Sambar | Hotel Style Tiffin Sambar | Idli Sambar with Toor Dal

VIDEO

STEP BY STEP RECIPE:

INGREDIENTS:

Toor Dal                - 1 Cup
Potato                    - 2
Small Onion          - 8 - 10
Tomato                  - 1
Tamarind               - Small lemon size
Turmeric Powder  - 1/4 tsp
Sambar Powder    - 2 tbsp
Asafoetida            - 1/4 tsp
Salt                       - to taste
Curry Leaves       - Few
Coriander Leaves- for garnishing

TO ROAST & GRIND:

Channa Dal         - 1 tbsp
Coriander Seeds  - 1 tbsp
Red Chillies        - 2
Fenugreek Seeds - 1/2 tbsp
Cumin seeds       - 1 tbsp

TO TEMPER:

Oil                       - 2 tbsp
Mustard Seeds    - 1/2 tbsp
Red Chillies       - 2

HOW TO MAKE:

Soak tamarind in a cup of water for 30 minutes.  Extract 2 cups of juice by adding more water.

Pressure cook toor dal along with turmeric powder with 2 cups of water.  Mash dal and keep aside. (Water ratio is depends on dal)  Cook potato, peel the skin and keep aside.  

Heat oil in a kadai splutter mustard seeds add peeled small onion and curry leaves.  Saute for a minute and add chopped tomato.  

Saute until onion and tomatoes are soft.  Add sambar powder.  

Mix well and add tamarind juice along with needed salt.  

Bring it to boil and add potatoes by breaking them into pieces.  

Mix well and bring it to boil.  Add cooked toor dal.  

Add two more cups of water as needed consistency.  Do not add more water, adding more water will result watery.  Bring to boil.  

Meanwhile, dry roast channa dal, coriander seeds, fenugreek seeds and red chilli.  Add cumin seeds at the end as it will roast fast.  Do not burn, roast in medium flame and turn off at the right time.  Cool down completely and make a fine powder.  

When boiling add roasted powder and mix well without any lumps.  

Bring to boil and turn off the stove.  Garnish with fresh coriander leaves.  Serve hot with idli, dosa, pongal or medu vada.  This is a perfect tiffin sambar for most of our South Indian tiffin delicacies. 

Delicious Tiffin Sambar 

Yummy.....

TIPS:

Carrots, Drumstick, white pumpkin and other sambar vegetables can be added along with potato or can be made separately.

Jaggery can be added (very little) for sweeter taste.

Do not add more water, and the sambar consistency should be neither thick nor watery.  It should be little watery than our regular sambar.