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Tiffin Sambar / Easy Breakfast Sambar,
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Tiffin Sambar / Easy Breakfast Sambar

An aromatic and heavily spiced delicious curry served with traditional savory breakfast dishes.
Course Breakfast, Main Course
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 198kcal

Ingredients

  • 1/2 cup Moong dal (split and without skin)
  • 3 Tomatoes
  • 2 Carrots
  • 5-6 Small onion
  • 1 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • sambar powder (recipe given at the bottom, make fresh every time for best results)
  • Salt to taste

To Temper

  • 2 tsp Sesame oil
  • 1/2 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1/2 tsp Fenugreek seeds
  • 1 pinch Asafoetida
  • 2-3 sprigs Curry leaves
  • 1-2 Whole red chili
  • 1 Green chili Slit

Other ingredients :

  • 1/2 tsp Sugar
  • 3-4 sprigs coriander leaves
  • 1 tsp Ghee (Optional)

SAMBAR POWDER RECIPE : ( Single use)

  • 1 tbsp Coriander seeds
  • 1-2 Whole red chili
  • 1 tsp Black pepper
  • 1 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Bengal gram dal Channa dal
  • 1/2 tsp Toor dal
  • 1/2- 1 tsp Mustard seeds

Instructions

Make the Sambar powder first

  • Dry roast the sambar powder 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.
    Dry roast the sambar powder ingredients and powder it in a coffee grinder.
    Note : As the sambar sits it will thicken slightly.

Sambar recipe

  • Soak moong dal for 30 minutes drain water.
    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.