Tiffin Sambar
The light, fragrant sambar served alongside idli and dosa — toor dal cooked silky-soft with vegetables, tempered with mustard, hing and curry leaves, finished with tamarind and a pinch of jaggery.
Per serving
Ingredients
- 1/2 cupToor dal
- 6-8Drumstick, cut in 2-inch pieces
- 1 mediumOnion, cubed
- 1 largeTomato, chopped
- 1 smallCarrot, cubed
- 1 tbspTamarind pulp
- 2 tbspSambar powder
- 1/2 tspTurmeric powder
- 1 tspJaggery (optional)
- 1 tspSalt
- 3 cupsWater
- 2 tbspOil
- 1 tspMustard seeds
- 1/2 tspCumin seeds
- a pinchAsafoetida (hing)
- 12Curry leaves
- 2Dry red chillies
- 2 tbspCoriander leaves, chopped
Method
- 1
Pressure cook toor dal with turmeric and 1 cup water for 3 whistles until very soft. Mash smooth.
- 2
In a pot bring 2 cups water to a boil with drumsticks, carrot and onion. Cook 6-8 minutes until tender.
- 3
Add tomato, salt, sambar powder and tamarind pulp. Simmer 5 minutes until the vegetables are fully cooked.
- 4
Stir in the mashed dal. Add jaggery if using and adjust water to a pourable, soup-like consistency. Simmer 5 more minutes.
- 5
For the tadka heat oil in a small pan. Add mustard seeds; when they crackle, add cumin, dry chillies, curry leaves and a pinch of hing.
- 6
Pour the sizzling tadka over the sambar. Garnish with coriander. Serve hot with idli, dosa, vada or rice.