Go Back
–+ servings
Hotel style tiffin sambar

How to make Hotel Style Tiffin Sambar

Veena Krishnakumar
Hotel style tiffin sambar perfectly pairs with idli and dosai and can be prepared easily at home to recreate the Tiffin sambar
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Side Dish
Cuisine Indian
Servings 3 persons
Calories 312 kcal

Equipment

  • pressure cooker, stovetop, Mixer/Blender

Ingredients
  

  • 1/3 Cup Moong Dal/ Payatham paruppu
  • 1/4 tsp Turmeric powder
  • 1 Cup Water
  • 2 Tsp Cooking oil
  • 1 Marble sized Tamarind or you can use 1 tbsp of tamarind paste
  • Few Curry Leaves
  • 1 Tbsp Fresh Coriander
  • 1/4 Tsp Asafoetida
  • To Taste Salt
  • 1 Tsp Jaggery

VEGETABLES USED IN THIS TIFFIN SAMBAR

  • 10 Shallots Substitute with one onion if not available
  • 1 Tomato
  • 1 Potato Medium-sized
  • 1 Green chillies

FOR THE SAMBAR POWDER

  • 2 Tsp Bengal gram dal/ Kadalai paruppu
  • 2 Tsp Daniya/ Coriander seeds
  • 1/2 Tsp Fenugreek seeds/ Methi
  • 2 Red Chillies
  • 1/2 Tsp cumin seeds
  • 1 Tsp Oil

FOR THE TEMPERING

  • 2 Tsp Ghee
  • 1 Tsp Mustard seeds
  • 1 Red chilly
  • Few Curry Leaves

Instructions
 

TO PREPARE THE DAL

  • Wash the dal well. Add it to the pressure pan with turmeric powder, few drops of oil and one cup of water and cook till it becomes mushy. I cooked it for 4 whistles
  • Now soak the tamarind in warm water for 10 minutes.

TO PREPARE THE SAMBAR POWDER

  • Heat oil in the pan and add all the ingredients under the sambar powder and saute till a good flavour emanates. See to it that it does not burn. Transfer it to the jar of the mixer and let it cool completely. Then grind it into a fine powder and keep it aside
  • Now slice the onions and cut the tomato and potato into small cubes. Slice the green chilly.
  • Heat 2 tsp oil in a pan and saute the onions till it turns transparent. Now add the potato and tomato and saute. Add some water and close it with a lid and cook till it becomes soft.
  • Now add the tamarind extract, the sambar powder and salt and let it boil together for 4 minutes.
  • Add this to the cooked dal, put some curry leaves and let it boil. The sambar will thicken at this stage, add more water to get the required consistency and add the jaggery. Let it boil for 5 minutes on low flame and switch off the fire. Now add the fresh coriander leaves

FOR THE TEMPERING

  • Heat the ghee in a pan and add the mustard seeds. When it starts to splutter add the red chilly and curry leaves. Pour this on the prepared sambar and serve warm with idli and dosai

Notes

  • You can substitute tuvae dal or pigeon pea instead of split green gram dal or moong dal
  • Increase the red chillies in the sambar powder if you like a spicy version of this sambar
  • You can add urad dal or black gram dal for temperig as well

Nutrition

Sodium: 83mgCalcium: 61mgVitamin C: 50mgVitamin A: 549IUSugar: 12gFiber: 9gPotassium: 769mgCholesterol: 9mgCalories: 312kcalSaturated Fat: 3gFat: 9gProtein: 11gCarbohydrates: 50gIron: 4mg
Keyword tiffin sambar, side dish for idli and dosai, hotel style
Tried this recipe?Let us know how it was!