BetterButter App

Recipes, Food Community & Kitchenwares

(8,719)
Download

For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Tiffin sambar

Photo of Tiffin sambar by Saranya Sridharan at BetterButter
1
13
4(1)
0

Tiffin sambar

Oct-30-2016
Saranya Sridharan
0 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tiffin sambar RECIPE

An easy to make, aromatic sambar to go with your idlies/dosa

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Simmering
  • Pressure Cook
  • Boiling
  • Sauteeing
  • Breakfast and Brunch

Ingredients Serving: 4

  1. Toor dal - 1/4 cup
  2. Moong dhal - 1/4 cup
  3. tomato - 2
  4. onions - 2
  5. Green Chillies - 2
  6. tamarind extract - 1/2 cup
  7. turmeric powder - 1 tsp
  8. Sambar powder - 1 tbsp
  9. coriander seeds - 1 tbsp
  10. Channa dal - 1 tbsp
  11. methi seeds - 1 tsp
  12. cinnamon powder - 1 tsp
  13. Dried Red chillies - 5-6
  14. Coconut, grated - 2 tbsp
  15. Curry leaves - 5-6
  16. oil - 1 tbsp
  17. ghee - 2 tbsp
  18. hing - a pinch
  19. Mustard seeds - 1 tsp
  20. Ginger, finely chopped - 1 tsp
  21. sugar - 1 tsp
  22. salt - to taste

Instructions

  1. In a pressure cooker, add the toor dal, moong dal, roughly chopped up tomatoes, slit green chillies , turmeric powder and 2 cups of water. Pressure cook for 5-6 whistles. Once cooked, mash the lentils well.
  2. In a pan, heat some oil and add the finely chopped onions, ginger and a pinch of hing.
  3. In a separate pan, dry roast the channa dal, coriander seeds,fenugreek, cinnamon powder, red chillies and coconut. Let it cool and grind it into a fine powder.
  4. Once the onions become translucent, add the tamarind extract, a cup of water, 3 tbsp of the freshly ground powder, a tsp of the sambar powder, salt , a pinch of sugar and bring it to a boil.
  5. Once it is boiling, add the mashed lentils and tomato mixture and simmer it for another 4-6 minutes. Turn off the heat.
  6. For the tempering, add ghee in a pan and once it heats up add the mustard seeds.
  7. Once it begins to crackle, add the curry leaves and take it off the heat.
  8. Add this to the sambar and stir well.
  9. Serve hot with idling/Dosa/pongal/mini idlies.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Taahira Laiq
Nov-01-2016
Taahira Laiq   Nov-01-2016

too yummy!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE