This dish is served with tiffin items such as idli, pongal and dosa, hence the name Tiffin Sambar. Its tasty flavors will keep you licking your lips even after you’re done eating.
Roast and grind ingredients 
Saute onions and chilies 
Add vegetables 
Add dhal and boil 
Pour tempering over sambar 
Tiffin Sambar
This dish is served with tiffin items such as idli, pongal and dosa, hence the name Tiffin Sambar. Its tasty flavors will keep you licking your lips even after you're done eating.
Servings: 6
Ingredients
- ½ cup toor dhal
- 1½ cups water
- ½ tsp turmeric powder
- 1 tsp oil (for dhal)
- ⅓ cup red onion (you can also use 6 shallots)
- 4 brinjal (cut lengthwise or cubed)
- 1 potato (cut lengthwise or cubed)
- 1 tomato (chopped)
- 5 drumstick pieces (optional)
- 8-10 green chilies (adjust to taste)
- 1 tsp sambar powder
- 2 inch tamarind soaked in ½ cup water (use a marble sized tamarind piece)
- 2 tbsp oil
- salt to taste
For Roasted Powder
- 1 tsp methi seeds
- 5 dry red chilies
- ¼ tsp asafoetida (also known as hing or perungayam) (for roasting)
- ¼ tsp oil
For tempering
- 2 tsp oil
- 1½ tsp mustard seeds
- 1 tsp urad dhal
- ⅛ tsp asafoetida (also known as hing or perungayam) (for tempering)
- 1 dry red chili
- 6 curry leaves
Instructions
- Wash toor dhal and add to pressure cooker with water, turmeric powder, 1 tsp oil and cook for 5-6 whistles.
- Let pressure release naturally and mash the dhal with a masher. Set aside.
- In a heavy bottom pan, add ¼ tsp oil and roast methi seeds, 5 red chillies, ¼ tsp asafoetida.
- Saute for 1 minute, let it cool and then grind into a powder. Set aside.
- In the same pan, add 2 tbsp oil, chopped onions and green chilies. Saute for 1 minute.
- Add cut brinjal, potatoes and drumsticks (if using). Saute for 1 minute.
- Add tomatoes and sambar powder and saute for 3-4 minutes. Veggies should be half cooked.
- Then, add tamarind extract and salt to taste.
- Add cooked dhal and let sambar boil for a few minutes until veggies become fully cooked.
- Add the roasted powder and adjust spice as needed.
- In a separate pan, add 2 tsp oil and tempering ingredients. Once the mustard seeds start to crackle, pour tempering over sambar.
- Mix well and serve hot.
- See below for additional varieties or sides that go well with this dish.
