Tiffin Sambar

With a variety of sambar making recipes, I keep trying the different recipes I come across. Each recipe has its own variation in taste.

This recipe is one that is very close to a hotel sambar recipe. The consistency and taste will really make you enjoy it.  

Preparation Time:25 mins | Cooking Time:20 mins | Serves: 4

Ingredients:    

Toor dal - 1 cup
Asafoetida - 1/4 tsp
Turmeric powder - 1/2 tsp
Small Onion - 10 to 15
Tomato - 1
Curry leaves 

Tamarind pulp - from a lemon size ball
Jaggery(optional) - 1 tsp
Oil
Salt to taste

Ingredients for the masala:

Dania - 1 tbsp

Red chili - 6 to 8

Pepper - 1/2 tbsp

Jeera - 1/2 tbsp

Channa dal - 1 tbsp

Vendayam/Methi - 1/4 tsp
Coconut - 1 tbsp

Onion - 1/4 cup

Tomato - 1

Ingredients for seasoning:

Mustard - 1/2 tsp
Urad - 1/4 tsp
Methi - 1/4 tsp

Method:

• Roast the masala ingredients with a little oil. Add methi towards the end.

• Add onion, tomato, and coconut, fry for 2 to 3 mins. Cool and then grind them to a fine paste.

• Soak tamarind in water. Cook the dal with little turmeric and asafoetida, mash, and keep them ready. 

• In a kadai add seasoning ingredients for the sambar. Add the small onions, tomato, and curry leaves. Fry for a while.

• Now add the ground masala, tamarind juice and bring it to boil.

• Add the cooked dal. Add the jaggery now if you like a little bit of sweet taste.

•  Add water to bring it to sambar consistency. Let it boil for 5 mins.

• Switch off and garnish with coriander leaves. 

•  Enjoy your sambar with hot idlis/ dosa.  

Note: The jaggery gives an exact taste of hotel sambar.