This tiifin sambar is different from usual tiffin sambar but procedure is same the only difference is the ingredients which makes the sambar a different one. I tried this sambar for the first time everyone likes the sambar very much. It goes well with Idli and Dosa.
Servings 5-6 ppl
Ingredients
Toor dhal 1/2cup
Passi paruppu 1/2 cup
Fenugreek seeds 3tbsp + 1/2 tbsp
Onion 2 Nos + 1 no (medium)
Tomato 2 Nos
Tamarind paste 1/4 cup
Red chilli 8
Corriander seeds 3tbsp
Turmeric powder 1tbsp
Channa dhal 1 1/2 tbsp
Besan flour 1tbsp
Corriander leaves few
Curry leaves few
Oil 4 tbsp
Salt as needed
Mustard seeds 1 tbsp
Procedure
Wash the toor dhal moong dhal and fenugreek seeds and cook it in the pressure cooker for 4 to 5 whistles.
Place a kadai add oil add onion tomato and cook it till it becomes soft.
Place another pan in the stove add corriander seeds red chilli and few fenugreek seeds. Dry roast it.
Once the onion tomato mixture cools down grind it into a smooth paste.
Grind the dry roasted ingredients. If needed add few water and grind it. Don’t grind it to a smooth paste.
Place a kadai in the stove add oil.
When oil is heat add mustard seeds,when it start sputtering add few fenugreek seeds channa dhal curry leaves.
Now add the grounded onion tomato paste add little water to it. Add turmeric powder and salt
Cover it with the lid and cook in medium flame for 5 to 7 minutes.
Add the grounded masala and add little water.
Let it boil for few minutes.
Add the cooked dhal to the sambar and mix it well.
Let it boil for 5 minutes.
Add the chopped corriander leaves and switch off the stove.
