Tiffin Sambar Recipe - Hotel Style | Side Dish for Idli Dosa Pongal

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The weekend was a packed one though saturday started off on a boring note...Hubby surprised by taking us to a movie and that ended up for a great weekend. The movie was just ok kind but the togetherness and family times means the most to us :) And yest got to meet one of my close school friends as a new mommy and had a good time chatting.

Tiffin sambar is mittus fav either with idli, dosa or even ven pongal.  When it comes to hotel sambar nothing can beat annapoorna sambar and by telling this I dont claim this recipe as the same , this is just the sambar recipe we get it in mess or hotels :) 

Tiffin Sambar Recipe - Ingredients

Serves: 2

Cooking & Preparation Time: 40 mins

Split Yellow Moong Dal – 1/2 cup
Small Onion – 10 halved
Tomato – 1 chopped
Potato – 1 medium sized chopped roughly
Carrot - 1
Green Chilli – 1
Tamarind pulp – 1/2 tbsp
Jaggery – 1/2 tbsp (optional)
Coriander leaves - 1 tbsp for garnishing
Salt - to taste

To temper:

Oil / Ghee - 1 tbsp
Mustard seeds - 1 tsp
Urad Dhal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - 8
Hing - a generous pinch

To roast & grind:

Channa Dal - 1 tbsp
Coriander seeds - 1 tbsp
Red chllies - 1

Method:
1.Dry roast the ingredients under 'to roast and grind' and grind it to a semi fine powder. Set aside. Dry roast moong dal till nice aroma comes and is slightly browned.

2.Cool down and pressure cook with enough water for 4-5 whistles until its mushy. Smash it again with a laddle, set aside. In a kadai - add the onion, tomato and green chillies. Saute till tomato shrinks and raw smell leaves.

3.Then add potato and carrot along with turmeric powder and salt and saute for 2mins. Then transfer this to the cooked dal. Either you can add more water at this stage and pressure cook  for 1 whistle or just cook the veggies while boiling itself. Then add the roast and ground powder.

4.Soak tamarind in warm water , discard the seeds and add this to sambar, then add jaggery. Allow the sambar to boil and thicken. Add required salt.

5.Once it is boiled and reaches the desired consistency, add coriander leaves. In a kadai add the items under ' to temper' and transfer this to the sambar. Switch off.

This is perfect with idlis and dosas. Serve hot with idlis drizzled with ghee....heaven!! :)

My Notes:

• Tempering at the last stage retains the flavour and aroma. You can drizzle ghee while switching off. While roasting you can add 2 tsp of coconut too.
• Dont add more tamarind than mentioned as it will give a more tangy taste.
• You can also brinjals along with potato and carrots which is the best combo of veggies.
• Use small onion as it enhances the flavour of the sambar.

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