Story fast forward –
That’s when blogging came by and I chanced upon the recipe here. I should say everything about sambar changed ever since. The kid licked the plate, husband himself blurted out without even asking :)) this sambar is good what did u add in this? I don’t think he was expecting any answer at all but point blankly I said LOVE on hearing that he did manage to pull his lips from ear to ear and walked off nodding his head.
|Bottom to top:Vegetable Uttappam, ,Idli , Red coconut chutney, Tiffin sambar, Kesari (sweet), Tea.|
Moong dal- 1/2 cup (split and without skin)
Small onion- 5-6
Chili powder -1/2 to 1 tsp
Turmeric powder -1/3 tsp
sambar powder – (recipe given at the bottom, make fresh every time for best results)
Salt to taste
Sesame oil – 2 tsp
Mustard seeds- 1/2 tsp
Urad dal – 1 tsp
Fenugreek seeds -1/2 tsp
Asafoetida – a pinch
curry leaves- few
Whole red chili – 1
green chili -1 slit
sugar – 1/2 tsp(optional)
coriander leaves – few chopped
ghee- 1 tsp (optional)
Soak moong dal for 30 minutes drain water.
Dry roast the sambar powder ingredients given below and powder it in a coffee grinder.
In a pressure cooker add the soaked dal, carrot cut into small 4-5pieces , whole small onion , green chili and tomatoes chili powder , turmeric powder, homemade sambar powder and salt add enough water to cover veggies.Cook till well done.(That means dal should be mushy and dissolved well and veggies should be cooked not mashed)
When the pressure goes (add sugar if u like ). Give everything a nice mix.
If most of the water has dried up add a cup or so and bring it to a rolling boil. switch off flame. (As the sambar sits it will thicken so add water accordingly)
Heat sesame oil in a pan, add mustard when it crackles add urad dal allow it to become golden then whole red chilies, fenugreek, asafoetida and curry leaves then add, slit green chili give it a minute then pour this tempering onto the prepared tiffin sambar. Finally add ghee and chopped coriander leaves.
Serve Tiffin sambar along with Idli, dosa, vada, uttappam, pongal etc.
Sambar powder recipe: (single use)
Coriander seeds – 1 tbsp
Whole red chili -1
Black pepper – 1 tsp
Fenugreek seeds – 1/2 tsp
Bengal gram dal -1/2 tsp
Toor dal- 1/2 tsp
Mustard – 1/2 to 1 tsp
Dry roast the ingredients until the dals change to golden and all the spices emit a nice aroma. Remove from stove and allow it to cool then powder it in a coffee grinder.Do not skip mustard seeds that is the secret ingredient here.
Note : As the sambar sits it will thicken slightly.
Hope you like it.