Tiffin Sambar Ver 2
Tiffin Sambar for Idlis is a mild and flavoursome sambar made with yellow moong dal and a dash of toor dal. This makes a wonderful side dish for Idlis.
Servings 4 people
Ingredients
For the Dal to be Pressure Cooked
- 3/4 cup Split Yellow Moong Dal / Pasara Pappu / Pasi Paruppu
- 1/4/ cup Toor Dal / Kandi Pappu / Tuvaran Paruppu
- 2 Green Chillies
- Handful Coriander Leaves
- 1 cup Tomatoes chopped
- 2 tsp Sambar Podi
- 2 tsp Tamarind Extract
- A Pinch Turmeric powder
- Salt to taste
For the Tempering
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad dal
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds /Methi Seeds
- A pinch Asafoetida Hing
- 1/2 cup Shallots / Sambar Onions
- 1/4 cup Onions juliennes
- Handful Curry Leaves
- 2 Dried Red Chillies
Instructions
For the Pressure Cooking Dal
- Wash and take both the dals in the pressure cooker, along with turmeric powder and cook for 2 to 3 whistles.
- Wait for the pressure to fall down. Remove the lid, add the green chillies, tomatoes, coriander leaves, Sambar Podi, tamarind extract.
- Pressure cook for another 2 whistles. Once the pressure falls down, using the masher, mash everything well.
- Add required water and salt, bring to boil.
For Tempering
- Heat a nonstick pan with oil, add all the spices, then dry red chillies along with curry leaves and onions.
- Fry till all is nicely fried. Pour this over the simmering sambar.
- Serve hot with Idlis.
Notes
I always have this Whole Spice Blend mixed and stocked for tempering Sambars.
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