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5 from 1 vote

Tiffin Sambar

Course Curry
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1/2 cup moong dal
  • 2 carrots peeled and chopped
  • 2 large tomatoes chopped
  • 4 shallots peeled and chopped
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • FOR SAMBAR POWDER:
  • 1 tbsp coriander seeds
  • 1 Kashmiri dried chilli
  • 1 tsp black pepper
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp bengal gram lentils chana dal
  • 1/2 tsp toor dal
  • 1/2 tsp mustard seeds
  • FOR TEMPERING:
  • 1 tsp ghee
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 1/2 tsp fenugreek seeds
  • A pinch asafoetida
  • A sprig curry leaves
  • 2 round dried chillies
  • 1 slit green chilli

Instructions

  • Dry roast all the ingredients under "for sambar powder" till aromatic. Allow to cool slightly and then powder coarsely. Reserve it aside.
  • Soak the moong dal for 15 minutes. Drain.
  • Add the dal along with all ingredients and the prepared sambar powder. Pour one cup of water and give a good mix.
  • Pressure cook for three whistles and switch off. Allow the pressure to go. The dal would be mushy and the vegetables would be cooked.
  • Add more water and bring to a boil as required. Add a pinch of sugar if the sambar is too tangy.
  • Heat ghee in a small pan. Fry the ingredients for tempering till done. Add in to the sambar and keep on closed lid till time to serve.