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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
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients

  • 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

Instructions

Preparation:

  • 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.