tiffin sambar

Make delicious and easy Idli sambar at home. This is a delicious stew made with lentils, spice powder, quick cook veggies &amp; herbs. Serve it with idli, dosa or vada. This Idli sambar tastes delicious &amp; is super aromatic!

Idli sambar (Tiffin sambar)

¾ cup dal ((lentils) (refer notes))

water

tamarind ((use as needed))

Salt

shallots (or 1 medium onion diced)

french beans ((green beans))

carrot

pumpkin (cubed (optional))

tomato

turmeric

coriander leaves (with stalks (chopped finely))

curry leaves

red chili (broken)

cumin seeds

mustard seeds

methi seeds ((fenugreek seeds))

hing ((asafoetida))

urad dal ((skinned black gram))

chana dal ((bengal gram))

chilies

coriander seeds

coconut

Rinse and pressure cook dal with 2 cups of water for 2 whistles or until soft.

Or alternately cook in a pot until soft. If using a Instant pot, pressure cook on high pressure for 10 mins &amp; wait for natural pressure release.

Mash it and set aside. If you like the hotel style tiffin sambar, you can also add pumpkin to the dal for cooking.&nbsp;

Mash everything together and set aside.

Soak tamarind in little hot water, squeeze and extract the pulp. Keep this aside.

Preparation for idli sambar

In a pan, dry roast red chilies, chana dal and urad dal on a medium flame until lightly golden.&nbsp;

Next add coriander seeds and roast all of them until a nice smell comes.&nbsp;

When the dals turn deep golden remove to a plate.

Next in the same pan saute methi seeds until slightly dark then add cumin.&nbsp;

When the cumin turns aromatic remove to a plate. Cool these completely and make a fine powder.

making tiffin sambar powder

Add oil to a pot and heat up. Throw in the cumin, mustard and methi.&nbsp;

When they pop, add red chilies, curry leaves and hing.

When the leaves turn crisp, set aside half the tempering if you wish to add at the end.

Add veggies and saute for 2 to 3 minutes. Add tomatoes and saute until soft.

Sprinkle sambhar powder and saute for a minute without burning.&nbsp;

Pour water and cook until the vegetables are soft cooked.

Next pour filtered tamarind and then the mashed dal. Stir and bring the idli sambar to a boil.

Taste test and add more tamarind or salt as needed. Add the rest of the tempering and coriander leaves. 

When it begins to bubble. Switch off. You can also make a fresh tempering but I don't do.

Serve idli sambar hot with soft idli, dosa, uthappam, pongal &amp; vada.

How to make idli sambar

Tiffin sambar recipe, learn how to make south Indian style sambar had along idli, dosa and other tiffin items. Prepared with fresh ground sambar masala and toor dal.

Tiffin sambar recipe | Idli sambar

Toor dal (heaped)

Potato

Shallots ((small onion))

Green chilli

Tomato

¼ tsp Turmeric

tsp Jaggery (powdered)

⅛ tsp Asafoetida

Curry leaves

Coriander leaves

tsp Ghee

tsp ghee/ oil

tbsp Chana dal (heaped)

Coriander seeds

Red chillies

Fenugreek seeds

Cumin seeds

tsp Oil (Or ghee)

Mustard

Asafoetida

Soak tamarind in warm water for 10 - 20 mins for easy extract. Total tamarind extract measure 3 cups. So adjust water accordingly. Check my video for an easy alternate method.

Wash the potato well and cut into 4.

Pressure cook toor dal along with potato for 3-4 whistles. Add 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil.

Once done, take out the potato, peel off the skin and break/ cut into bite size pieces.

Mash the dal smoothly. Set aside.

Tamarind extract &amp; Cook dal

Meanwhile, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden color.

Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!

Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.

Fresh ground sambar masala

In a kadai, heat oil and temper with the items given under ‘To temper table’ in order.

Add asafoetida and give a quick stir.

Tip in onions and fry till transparent. Add tomatoes, green chillies and fry for a minute.

Start heating tamarind extract in a large vessel / pot in which we are making sambar.

Add the sauteed onion, tomato mix to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil.

Then add the potatoes. Boil for 2 minutes and add the sambar powder.

Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.

Let it come to a boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.

Now after adding the ground sambar powder and dal, the sambar tends to thicken.

So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency.

Once it starts boiling, as a final touch add the powdered jaggery and mix well.

Top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.

Prepare Idli sambar

https://www.youtube.com/watch?v=pq9jWWa3ANM

South Indian sambar recipe with fresh ground masalas.
Tiffin sambar recipe | South Indian sambar recipe | Hotel sambar

Sambhar banane ki recipe 
https://rakskitchen.net/tiffin-sambar-recipe-idli-sambar-with-toor-dal/

By - Rakskitchen | Rajeswari Vijayanand 
About me : https://rakskitchen.net/about-me/

Tiffin sambar recipe | South Indian sambar recipe | Hotel sambar

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Tiffin sambar recipe | Idli sambar

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