Hotel Tiffin Sambar Recipe – Side Dish for Idli/Dosa

• Produce

  • 1/8 tsp Asafetida
  • 1 Carrots
  • 3 leaves stalks Coriander
  • 2 Green chilies
  • 1/8 cup Masoor dal
  • 1 Onion
  • 4 Red chilies, Whole dry
  • 1 Tamarind - 1 gooseberry size
  • 1 Tomato

• Baking & Spices

  • 3 tsp Coriander seeds, whole
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1 tsp Red chili powder
  • 1 Salt
  • 1 powder tsp Turmeric

• Oils & Vinegars

  • 2 1/4 tbsp Vegetable oil

• Nuts & Seeds

  • 3 tbsp Coconut

• Frozen

  • 2 leaf sprig Curry

• Other

  • Chana dal – 2 tbsp
  • Roasted gram dal – 2 tsp (optional
  • Yellow Moong dal – 1/8 cup
  • Toor Dal – 1/2 cup

Found on ticklingpalates.com

Description

Ingredients

• Toor Dal – 1/2 cup
• Masoor Dal – 1/8 cup
• Yellow Moong dal – 1/8 cup
• Turmeric powder – 1/2 tsp
• Tamarind – 1 gooseberry size
• Carrots – 1
• Onion – 1
• Tomato – 1
• Red chili powder – 1 tsp
• Turmeric powder - 1/2 tsp
• Green chilies – 2
• Mustard seeds – 1 tsp
• Asafetida – 1/8 tsp
• Curry leaf – 1 sprig
• Coriander leaves – 3 stalks
• Salt – to taste
• Oil – 2 tbsp
• Chana dal – 2 tbsp
• Roasted gram dal – 2 tsp (optional)
• Fenugreek seeds – 1 tsp
• Whole dry red chilies – 4
• Grated coconut – 3 tbsp
• Whole coriander seeds – 3 tsp
• Curry leaf – 1 sprig
• Oil – 1/2 tsp

Directions

• Wash and soak all the dals for 10 mins.
• Pressure cook dals along with turmeric powder in enough water for 3-4 whistles. I also keep the carrot in a small bowl along with the dals itself.
• Soak the tamarind in warm water, extract pulp and keep it ready.
• Mash the dal well and keep aside.
• Heat a pan with ½ tsp oil.
• Add chana dal, fenugreek seeds, whole red chilies, coriander seeds and roast over low flame till the aroma arises. Make sure they do not change color. Transfer to a plate to cool.
• In the same pan add grated coconut and curry leaf.
• Sauté over low flame till the aroma arises and the color change slightly. Transfer to the plate and let it cool completely.
• Take all the roasted ingredients in a mixie jar. Add roasted gram dal (Pottukadalai / Dalia). Grind to a fine powder and keep aside.
• Heat a pan with oil. Add mustard seeds and when they splutter, add asafetida, curry leaf, onion, slit green chilies, tomatoes and cook for 2-3 minutes or till the tomatoes turn mushy.
• Add cooked carrots and mix well.
• Add tamarind pulp, red chili powder, 1/2 cup water, salt and cook for 5 minutes over low flame till the raw smell disappears.
• Add the mashed dal, mix well. Add more water if needed to adjust the consistency.
• Sprinkle the ground spice powder and mix well. You can also mix the powder with water in a small bowl and add it to the sambar to avoid lumps.
• Let the sambar cook for 2-3 minutes till all the flavors merge together.
• Tiffin sambar is ready.
• Garnish with coriander leaves.
• Serve piping hot with idlis, dosas, medhu vada and pongal.