Tiffin Sambar is a typical South Indian homestyle sambar prepared with moong dal and vegetables using freshly prepared sambar powder. It’s one of the easiest sambar recipe that can be prepared for morning breakfast. Most importantly the aroma of freshly ground spice powder adds flavours to this Sambar. Vegetables used for this sambar are mainly Carrot , Beans , Potato, Brinjal and Drumsticks . You can use any mixed vegetables as per availability.
This sambar is not similar to the sambar that is served along with Idli in Restaurants as Idli – Sambar. Because Toor Dal is used to prepare restaurant style Sambar for Idli but here moong dal is used as main ingredient. But this is a kind of Tiffin sambar which is a most generic sambar hence it can be served as a side dish with any kind of South Indian Breakfast like Idli , Pongal , Dosa or even Upma.
I often prepare this Tiffin Sambar for morning breakfast as a side dish for Rice Idli or Dosa or Pongal. This is a very mild sambar and kids would love this sambar. Also the amount of tamarind paste used here is very less when compared with regular sambar.
After being a Nutritionist , my view towards food and eating habits has totally changed. Clean eating and right cooking methods are what I have learnt , adapted and developed these days .
Sambar is most healthiest dish to incorporate in diet because spices and tamarind juice has has its own set of health benefits. Sambar , is an elixir of health . It benefits the health by better digestion , relief from gas and flatulence. Also good source of protein by lentils , immunity boosters like turmeric, cumin seeds and also vitamin, minerals from vegetable stew.
Other typical Karnataka Style South Indian Curries / Saaru recipes shared on my blog are : Molake Hurali Kaalu Saaru | Spicy Horsegram Curry , Massoppu Saaru | Assorted Greens Sambar and Hurali Bas Saaru | Stewed Horsegram Curry .
RECIPE CARD FOR TIFFIN SAMBAR
Tiffin Sambar – Moong Dal Sambar
Ingredients
For Pressure Cooking Dal
- 1/3 cup Moong Dal
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Oil
- 1.5 Cups Water
For Sambar
- 1 No Onion chopped , medium size
- 1 No Tomato ,medium size
- 2 No’s Green Chillies
- 1 No Potato medium size
- 1 No Carrot Small
- 4-5 No’s Beans
- 1 Tsp Tamarind firmly pressed and juice extracted
- 2 Tbsp Coriander leaves chopped
- 1/4 Tsp Organic Jaggery Powder
- 1 1/2 Tsp Salt or as required
- Water as required
For Tempering
- 2 Tsp Oil / Ghee
- 1/2 Tsp Mustard Seeds
- 1 Tsp Jeera/ Cumin seeds
- 1 Sprig Curry Leaves
- 1/4 Tsp Asafoetida / Hing
For Sambar Powder
- 1 1/2 Tbsp Chana Dal
- 1 1/2 Tsp Coriander Seeds
- 4 No’s Dry Red Chillies – Guntur
- 1/2 Tsp Fenugreek Seeds
- 1/2 Tsp Jeera seeds , Optional
Instructions
- Soak 1 Tsp of tamarind in 1/2 cup water for 15-20 minutes . Extract the juice and set aside.
- Whilst rinse and wash moong dal , add turmeric powder , oil and water .
- Pressure cook for 3 whistles , allow pressure to settle down on its own . Open the lid and mash dal lightly.
- Meanwhile dry roast all the chana dal , coriander seeds , red chillies and methi seeds till fragrant . Don’t burn the spices.
- In a small mixer jar , blend the dry roasted spices to fine powder.
- Heat oil / ghee in a kadai ,add mustard seeds once it crackles , now add jeera seeds , curry leaves and hing.
- Add chopped onion and green chillies , saute till onions turn translucent.
- Now add in all chopped veggies , tomatoes , turmeric powder and cook for 3-4 minutes
- Pour extracted tamarind juice and continue to cook for 2-3 minutes.
- Add 1 cup water to the sambar powder , mix well and this into the vegetables.
- Bring it to boil , now add cooked dal ,salt as required and mix well .
- Add water as required , adjust the consistency , continue to cook for 5 more minutes and turn of the heat.
- Garnish with coriander leaves and serve with Pongal , Idli or Sambar.
Step by Step directions on making of Tiffin Sambar :
Soak 1 Tsp of tamarind in 1/2 cup water for 15-20 minutes . Extract the juice and set aside.
Whilst rinse and wash moong dal , add turmeric powder , oil and water .
Pressure cook for 3 whistles , allow pressure to settle down on its own . Open the lid and dal should be mushy.
Meanwhile dry roast allthe chana dal , coriander seeds , red chillies and methi seeds till fragrant . Don’t burn the spices.
In a small mixer jar ,blend the dry roasted spices to fine powder.
Heat oil / ghee in akadai ,add mustard seeds once it crackles , now add jeera seeds , curry leaves and hing.
Add chopped onion and green chillies , saute till onions turn translucent.
Now add in all chopped veggies , tomatoes , turmeric powder and cook for 3-4 minutes.
Pour extracted tamarind juice and continue to cook for 2-3 minutes.
Add 1 cup water to the sambar powder , mix well and add this into the vegetables.
Bring it to boil , now add cooked dal ,salt as required and mix well .
Add water as required ,adjust the consistency , continue to cook for 5 more minutes and turn of the heat.
Finally , garnish with coriander leaves and serve with Pongal , Idli or Sambar.
Leave a Reply