டிபன் சாம்பார் / Tiffin Sambar / Restaurant Style Sambar for Dosa, Idli or Pongal

This is the sambar which you will get in all hotels along with your idli, dosa or pongal..That will be thick, creamy and full of flavours..In restaurants they won't add any vegetables except potatoes..I actually like potatoes in my sambar, they give a unique flavour and taste to the dish.This is a special sambar recipe in which you need to ground your own spices and add to it..A great side dish for any of your morning tiffin..

I hope you like it and let me know what you think..

Ingrediants:

Split Yellow Moong Dal / Pasi paruppu – 1 cup

Onion – 1 chopped

Tomato – 2 chopped

Potato – 1 large peeled and cubed

Green Chilli – 1

Tamarind – 1 tblspn

Salt to taste

Jaggery – 1 tblspn

Coriander leaves for garnishing

For Roasting & Grinding:

Channa dal / Kadala Paruppu– 1 tblspn

Coriander powder / Malli podi – 2 tblspn

Dry red Chilli – 3

Fenugreek Seeds / Methi / Vendayam – 1 tsp

For Tempering:

Oil- 2 tblspn

Mustard Seeds / Kaduku – 1 tsp

Cumin Seeds / Jeerakam -1 tsp

Curry leaves – 1 spring

Method:

Wash dal in water and soak it for 15 mins. Add it to the pressure cooker along with onion, tomato, potato and green chilli. Pressure cook it for 3 whistles and simmer for 5 mins. Let the pressure go all by itself and open the pressure cooker.

In the mean time roast some spices. Take all the ingrediants given for roasting in a pan and roast it till they turn golden. Remove this in a blender and make into a puree by adding some water. Set this aside.

Now add this masala to the cooked dal. Adjust the amount of water at this stage. Bring everything to a boil and let it simmer for 10 mins.

Add jaggery, salt and tamarind  to taste and mix well.Simmer this for 5 mins.

Now make seasoning by heating some oil and crackling mustard seeds, cumin seeds and curry leaves.

Pour this seasoning over the sambar and mix well. Garnish with coriander leaves.

Serve with dosa, idli or pongal.

Pictorial:

Take all your ingrediants

Sambar powder ingrediants

roast them

till golden

add it to a blender

and make into a puree

add all stuffs to the pressure cooker

cover with water

and cook it till mushy

add some more water

and the ground masala

add jaggery

salt

and tamarind

mix well

make tempering

and pour that in

add lots of coriander leaves

mix well

Serve