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Hotel Sambar | Tiffin Sambar

Course Main Dish – Gravies
Cuisine Tamil Nadu
By Cook Method Pressure Cooker, Stovetop
Dish Type Sambar Varieties
Author Srivalli

Ingredients

For the Dal

  • 1 cup Toor Dal
  • 3/4 cup Shallots / Sambar Onions/ Pearl Onions
  • 2 medium Tomatoes
  • 1.5 tsp Sambar powder MTR Brand
  • A pinch Turmeric powder
  • 1 tsp Tamarind thick pulp
  • 2 tsp Coconut Fresh and grated
  • Coriander leaves handful
  • Salt to taste

For tempering

  • 1/2 tsp Sambar Spice Mix Whole spice (Mustard Seeds, Urad dal, cumin, methi)
  • Curry leaves handful
  • A Pinch Asafoetida
  • 2 tsp Cooking Oil

Instructions

  • Wash and pressure the toor dal along with turmeric powder till done.
  • Once the pressure falls, mash well, transfer to a bowl. Add the tamarind pulp, chopped tomatoes, peeled small onions, sambar powder, grated coconut, salt and coriander leaves. Add water as per requirement.
  • Again pressure cook for a whistle. Wait for the pressure to fall down.
  • Heat a small pan with oil, temper with the sambar whole spice mix. Add curry leaves. Pour this over the cooked sambar. Simmer for 5 mins.
  • Serve with Idlis
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