Tiffin Sambar

             Tiffin Sambar

 

   Tiffin Sambar is a lighter, mildly spiced South Indian lentil-based stew typically served with idli, dosa, pongal, or vada. Unlike regular sambar, it has a thinner consistency and often includes a flavorful homemade sambar powder and soft-cooked vegetables like carrots, shallots, and tomatoes.

 Tiffin Sambar Recipe (Hotel Style)

Serves: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

 Ingredients :-

For Pressure Cooking Dal:

* ½ cup toor dal (split pigeon peas)

* 2 cups water

* ¼ tsp turmeric powder

* 1 tsp refined oil (optional)

Vegetables:-

* 10–12 small shallots (or 1 medium onion, chopped)

* 1 medium tomato, chopped

* 1 small carrot, chopped (optional)

* 1 drumstick, cut into 2-inch pieces (optional)

* 1/4 cup pumpkin

* 1 medium sized Colocasia (optional) 

2 tbsp tamarind pulp (or a small marble-sized tamarind soaked in warm water)

For Tempering:-

* 1½ tbsp oil or ghee

* 1 tsp mustard seeds

* ½ tsp cumin seeds

* ¼ tsp fenugreek seeds (methi)

* 1–2 dried red chilies

* A pinch of asafoetida (hing)

* 1 sprig curry leaves

Spices:-

* 2 tsp sambar powder (homemade or store-bought)

* ¼ tsp turmeric powder

* Salt to taste

Garnish:-

* 2 tbsp chopped fresh coriander leaves

 Step-by-Step Instructions:-

Step 1: Cook the Dal

* Wash ½ cup toor dal thoroughly.

* Pressure cook it with 2 cups water, ¼ tsp turmeric, few drops of oil and pumpkin pieces for 3–4 whistles or until very soft and mushy.

* Once cooled, mash the dal well until smooth.

Step 2: Cook the Vegetables:-

* In a pan, heat 1 tsp oil.

* Add shallots and sauté for 2 minutes.

* Add chopped tomatoes, carrots, and drumstick (if using), and sauté for another 2–3 minutes.

Add 1½ cups water along with Colocasia ( if using)  and cook until vegetables are soft.

* Add tamarind extract and boil for 5 minutes to reduce raw tamarind smell.

Step 3: Add Dal and Spices:-

* Add the mashed dal to the cooked vegetables.

* Stir well and add 2 tsp sambar powder, ¼ tsp turmeric powder, Salt to taste. 

* Add more water if needed to get a slightly thin, pouring consistency.

* Simmer for 5–7 minutes until everything blends well.

Step 4: Tempering:-

* In a small pan, heat 1½ tbsp oil or ghee.

* Add 1 tsp mustard seeds – let them splutter. 

* Then add ½ tsp cumin seeds, ¼ tsp fenugreek seeds, 1–2 red chilies, A pinch of hing, Curry leaves. 

* Pour this tempering over the simmering sambar and mix.

Step 5: Garnish & Serve:-

* Turn off the heat.

* Garnish with chopped coriander leaves.

* Let the sambar rest for 10 minutes to enhance flavor.

 Serving Suggestions :-

* Serve hot with idli, dosa, ven pongal, or medu vada.

* Add a drizzle of ghee on top for extra flavor!

 Tips:-

* Use shallots for authentic hotel-style flavor.

* Adjust tamarind to taste—tiffin sambar should be mildly tangy.

* You can add a small piece of jaggery for a slight sweet note.

ENJOY!!!!