Most of you may think what is “Tiffin Sambar”? Is it different from usual sambar? yeah, of course, tiffin sambar is different from usual one, we prepare for rice. It will be little thicker in consistency, less spicy and has a hint of sweetness in it. It goes well with all our South Indian breakfast items like Idly, Dosa, Pongal, Upma, Vada and surprisingly even with Lemon Rice, Jeera Rice and so on.
My kiddo Amii loves Tiffin Sambar very much. Usually he eats two idlies but when idly or dosa comes with sambar, he eats two more too, without his knowledge. Even my SH loves to have idly and dosa with sambar, rather than with chutneys and use to say that sambar is really a good combo for breakfast items. I use to dip idly and dosa completely in sambar and love to eat that juicy and soft idlies.
Ingredients:
| Red Gram / Thuvaram Paruppu | 1/2 cup |
| Cooking Oil | 1 tbsp |
| Mustard Seeds | 1/2 tsp |
| Shallots / Small Onion | 25 to 30 (roughly chop it) |
| Curry Leaf | 1 sprig |
| Tomato (medium size) | 2 (finely chopped) |
| Rock Salt | 1/2 tbsp (adjust accordingly) |
| Asafetida | 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Sambar Powder | 3 tbsp |
Cooking Instructions:
Cook red gram with 1 cup of water for 4 or 5 whistles or until it becomes mushy. Once pressure is released, open the cooker and just mash the dhal with a ladle or masher.
Chop the onions roughly first. Heat oil in a pan and when it is hot, add mustard seeds and let it to crackle. Add onions and fry until it is transparent.
Next add curry leaves and tomatoes and following that add salt and cook until tomatoes become mushy.
Next add asafetida, turmeric powder and sambar powder and keep frying until the raw smell leaves off. If the mixture becomes very dry, then add 1/4th cup of water and wait for the raw smell to leave off.
When all the items comes together and become mushy, switch off the flame and add this item to the cooked dhal in the cooker and add 2 or 2 and 1/2 cups of water and mix well ( I added 2 cups of water). Close the lid and pressure cook for 2 whistles in high flame. Open the cooker after the pressure is released and tiffin sambar is ready to serve!
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Deepa