Go Back

Tiffin Sambar (without vegetables)

Abhipriya Raghav
A tasty sambar recipe using arhar dal that can be served with idli, dosa, vada, pongal, etc.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Side Dish
Cuisine Indian
Servings 6 servings

Ingredients
  

To cook the dal

  • 1/2 cup arhar dal / toor dal
  • 1.5 cups water
  • 1/8 tsp turmeric powder

To grind

  • 1 medium-sized tomato, cut into small pieces
  • 2 tbsp grated coconut
  • 1 tbsp roasted Bengal gram
  • 1/4 tsp turmeric powder

To make the sambar

  • 1 tbsp oil
  • 1 tbsp ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp whole black pepper
  • 1/4 tsp fenugreek seeds
  • 10-12 shallots, each halved
  • 1 medium-sized tomato, chopped
  • 3 green chilies, slit and halved
  • 1-2 sprigs curry leaves
  • 2 tbsp sambar powder
  • 1 tbsp tamarind extract
  • 1 tsp tiffin sambar powder
  • 1 tsp red chili powder
  • salt, as per taste
  • 2 cups water
  • 1/2 tsp hing
  • handful of chopped coriander leaves

For final tadka

  • 1 tbsp oil / ghee
  • few curry leaves
  • 2-3 red chilies

Instructions
 

  • Wash the dal and transfer it to a pressure cooker. Add 1.5 cups of water along with turmeric powder and pressure cook the dal for 4-5 whistles or until dal is completely cooked. Let the pressure release naturally.
  • To a mixer grinder, add all the ingredients listed under 'To grind' along with little water and grind to a smooth paste. Set aside.
  • Cut the shallots, tomatoes, green chilies and gather the rest of the ingredients required to make the sambar.
  • Once the pressure has settled, open the lid of the cooker and mash the dal.
  • In a kadai, add oil+ghee and let it heat. When it is hot, add the mustard seeds, cumin seeds, fenugreek seed, and whole pepper. Let it splutter.
  • Add the curry leaves and the green chilies and fry for a few seconds.
  • Add the shallots and saute them until the turn translucent.
  • Now, add the tomatoes and cook till they turn soft and mushy.
  • Add the sambar powder and mix well.
  • Add the ground paste and cook till the raw smell disappears.
  • Add the tamarind extract.
  • Add the red chili powder and the mashed dal and mix well.
  • Add 2 cups water along with the salt, mix well and let it come to a boil.
  • Add the tiffin sambar powder.
  • Let the sambar boil until it reaches the desired consistency. Now, add coriander leaves.
  • Finally add hing and switch off the stove.
  • In a tadka pan, heat ghee / oil.
  • Add the curry leaves and the red chilies. Let them fry for a few seconds.
  • Temper the sambar with the above tadka and serve with idli, dosa, pongal or vada.

Notes

  • Do not add more water while grinding the tomato and the coconut.
  • Skip the whole pepper if preparing for kids.
  • Add sambar powder as per taste.
  • Red chili powder can be added to the sambar or to the tomatoes and the coconut while grinding it to a paste.
  • If the sambar powder that you are using has enough spiciness, then, skip the red chili powder.
  • The amount of water added to the sambar depends upon the consistency in which you want it. 
  • If you have added more water, then let the sambar boil for a few more extra minutes.
  • Always remember that sambar thickens on cooling down. So, switch off the stove just before the desired consistency is reached.
  • I have used a combination of oil and ghee to temper the sambar. You can always replace ghee for oil or vice versa.
Keyword breakfast, dosa, idli, Lockdown Series, pongal, sambar, tiffin, vada