Hotel Tiffin Sambar Recipe – Side Dish for Idli/Dosa
Tiffin sambar recipe for idli, dosa and pongal that tastes just like hotel tiffin sambar.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 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
For Grinding to a powder:
- 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
Wash and soak all the dals together for 10 mins.
Soak the tamarind in warm water, extract pulp and keep it ready.
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.
Mash the dal well and keep aside.
For the powder:
Heat a pan with 1/2 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.
Make Tiffin Sambar:
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.