Tiffin Sāmbhar
Yellow split moong dhal-3/4th cup
(I won’t use toor dhal for tiffin Sāmbhar If u r not big fan of moong dhal use toor and moon in 1:1 ratio)
Onion-quarter (thick sliced)
Tomato -1 big (cut in to cubes)
Green chilli-2 nos
Green bell pepper- quarter (optional)
Vegetable of ur choice (I won’t add any vegetable in tiffin sambhar other than onion and tomato, pepper)
Put all above said ingredients in to cooker and keep 3 to 4 whistle.
Pearl onions-6-10 nos
sambhar powder-1/2 tsp
Tamarind- Nellikai size
Jaggery – small piece(optional)
Gingili oil
Salt
Tiffin Sambhar Podi
Chili -2-3 nos
Coriander seeds-2 spoon
Channa Dhal or urad dhal -1 spoon (I like channa dhal better than urad)
Methi seeds – 6nos
Pepper and Jeera-1/4th teaspoon (optional)
Fennel seeds-1/4 th teaspoon (optional)
Coconut-2spoon (optional)
If u add coconut and fennel seeds u will get a different taste and it will be very Yummy hotel sambhar.
In less oil fry all the ingredients separately and grind them together with pinch of hing. Don’t powdered it, grind it coarsely . If u r using coconut, fry them too.
(I won’t use toor dhal for tiffin Sāmbhar If u r not big fan of moong dhal use toor and moon in 1:1 ratio)
Onion-quarter (thick sliced)
Tomato -1 big (cut in to cubes)
Green chilli-2 nos
Green bell pepper- quarter (optional)
Vegetable of ur choice (I won’t add any vegetable in tiffin sambhar other than onion and tomato, pepper)
Put all above said ingredients in to cooker and keep 3 to 4 whistle.
Pearl onions-6-10 nos
sambhar powder-1/2 tsp
Tamarind- Nellikai size
Jaggery – small piece(optional)
Gingili oil
Salt
Tiffin Sambhar Podi
Chili -2-3 nos
Coriander seeds-2 spoon
Channa Dhal or urad dhal -1 spoon (I like channa dhal better than urad)
Methi seeds – 6nos
Pepper and Jeera-1/4th teaspoon (optional)
Fennel seeds-1/4 th teaspoon (optional)
Coconut-2spoon (optional)
If u add coconut and fennel seeds u will get a different taste and it will be very Yummy hotel sambhar.
In less oil fry all the ingredients separately and grind them together with pinch of hing. Don’t powdered it, grind it coarsely . If u r using coconut, fry them too.
Procedure
In a kadai pour some gingili oil add mustard seeds, curry leaves when it starts spluttering add peal onion or thinly sliced onion when its cooked add tamarind water(extract from nelli size tamarind) with sambhar powder bring to boil let them cook till the raw smell goes off (takes 5-10 mins) .Now smash the cooked dhal if u have added any veggies take them out before smashing the dhal the onion, tomatoes which added won’t be visible now add this dhal mixture to the boiling tamarind water add the tiffin sambhar podi,salt and add 1 cup of water let them boil together for 5- 10 mins. Add Jaggery. Sambhar will get thicken soon as we have coriander,channa in our podi so add water accordingly this sambhar has to be little thin compare to our lunch sambhar.Garnish with curry leaves and coriander powder. Serve with hot idlly or dosa.We like to have even with Chapathi’s and poori’s yum O yum
Simple Way from LO:
If u have any left over lunch sambhar add that sambahr to the cooker along with dhal and tomato,onion,chilli let them cook for 3 whistle when its done add the tiffin sambhar podi and add some water and salt bring to boil then do the tempering using mustard seeds and curry leaves that’s it easy sambhar will be ready and this one taste very great
In a kadai pour some gingili oil add mustard seeds, curry leaves when it starts spluttering add peal onion or thinly sliced onion when its cooked add tamarind water(extract from nelli size tamarind) with sambhar powder bring to boil let them cook till the raw smell goes off (takes 5-10 mins) .Now smash the cooked dhal if u have added any veggies take them out before smashing the dhal the onion, tomatoes which added won’t be visible now add this dhal mixture to the boiling tamarind water add the tiffin sambhar podi,salt and add 1 cup of water let them boil together for 5- 10 mins. Add Jaggery. Sambhar will get thicken soon as we have coriander,channa in our podi so add water accordingly this sambhar has to be little thin compare to our lunch sambhar.Garnish with curry leaves and coriander powder. Serve with hot idlly or dosa.We like to have even with Chapathi’s and poori’s yum O yum
Simple Way from LO:If u have any left over lunch sambhar add that sambahr to the cooker along with dhal and tomato,onion,chilli let them cook for 3 whistle when its done add the tiffin sambhar podi and add some water and salt bring to boil then do the tempering using mustard seeds and curry leaves that’s it easy sambhar will be ready and this one taste very great
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