Hotel style Tiffin Sambar

The weather over here is too good and were craving for hot Sambar idli during dinner. Due to time constraints, I always used to prepare Tiffin Sambar with the store bought Sambar powder. It used to taste ok but not great as our favourite Sambar Idlis of Vasanta Bhavan. I was never satisfied with Home made Sambar Idlis. But never gave up. Finally with lots of trial and error , I mastered the art of cooking Hotel style Tiffin Sambar. All you require is time to prepare fresh ground masala.

Ingredients

• 0.5 cup Toor Dal / Arhar Dal
• 1 medium onion finely chopped
• 1 medium tomato finely chopped
• A small piece of Tamarind
• Salt to taste

Spice powders

• 0.25 tsp turmeric powder

Ingredients for the masala paste

• 1.5 tsp oil
• 1.5 tsp coriander seeds
• 1 tsp chana dal
• A pinch of Fenugreek seeds
• 0.25 tsp whole black peppercorns
• 0.5 tsp cumin seeds
• 3 red chillies
• 2 tbsp coconut grated
• 1 medium onion finely chopped
• 1 medium tomato finely chopped

Seasoning Ingredients

• 2 tsp oil
• 1 tsp mustard seeds
• A pinch of hing / asafoetida
• A sprig of Curry leaves

Garnishing Ingredients

• 2 tbsp finely chopped coriander leaves

Preparation

1. Pressure cook toor dal with turmeric powder and water. (0.5 cup toor dal with 2 cups water for 6 whistles).
2. Mash well and keep aside.
3. Soak tamarind in hot water for 15 min. Extract juice and keep aside.
4. Heat oil. Add coriander seeds, chana dal, fenugreek seeds, black peppercorns, cumin seeds and red chillies. When dal turns golden colour, add grated coconut and switch off the flame. Saute coconut in the heat of the pan for 1 minute. Leave it to cool.
5. Heat oil. Add finely chopped onions and saute till it turns translucent. Add finely chopped tomatoes and saute till it turns mushy. Leave it to cool.
6. Now grind the coconut mixture and onion-tomato mixture together to a fine paste. This is the masala paste for Hotel syle Tiffin Sambar.

Method

1. Heat oil. Add mustard seeds. When it splutters, add hing and curry leaves.
2. Add finely chopped onions and saute till it turns translucent.
3. Add finely chopped tomatoes and saute till it turns mushy.
4. Add the masala paste and 3 tbsp of water. Saute till the masala paste thickens and oil starts separating.
5. Add tamarind extract and salt to taste. Cook until the raw flavour of tamarind goes.
6. Add cooked dal and water required. Mix well and boil it. The consistency should be a little watery. So add water accordingly.
7. When it starts to boil, simmer and cook for 5 minutes. Keep stirring in between.
8. Garnish with finely chopped coriander leaves and serve hot with idlis.

Notes

1. While sauteeing the ingredients for masala paste, the dal and chilli should not be burnt. This will spoil the taste.
2. For tasty Sambar Idli, take a bowl of sambar and dip idlis in it. Top it up with fresh finely chopped onions.
3. Carrots and Drumsticks can also be added alternately.