Better than the best - Tiffin Sambar
Sanjna’s Tiffin Sambar recipe 👇
Ingredients :
For the Dal:
Toor Dal (washed and soaked)½ - Cup
Turmeric Powder - ¼ tsp
Water - 1 ½ cup
Salt - ½ tsp
Green Chilli - 2 nos
Garlic - 3 cloves
Tomato - 2 nos
Coconut Oil - 1 tsp
For the Masala:
Coconut (grated) - ¼ Cup (packed)
Dried Red Chilli - 3 nos
Cumin Seeds - ½ tsp
Black Peppercorns - ½ tsp
Coriander Seeds - 1 ½ tbsp
Fenugreek Seeds - ¼ tsp
Chana Dal - 1 tbsp
Curry Leaves - 1 sprig
For Soaking:
Tamarind - Lemon Sized Portion
Water (warm) - ½ Cup
Other Ingredients:
Jaggery - 1 tsp
Salt - 1 ¼ tsp
Coriander leaves (roughly chopped) - 4-5 sprigs
For the tempering:
Coconut Oil - 2 tsp
Ghee - 2 tsp + 1 tsp
Asafoetida (hing) - ¼ tsp
Mustard Seeds - ½ tsp
Split Urad Dal - ½ tsp
Curry Leaves - 2 sprigs
Dry Red Chilli - 2 nos
Shallots (sambar onion whole, peeled) - ¼ Cup
Instructions:
1. Wash the toor dal until the water runs clear and then soak it for 20-30 mins.
2. Add all the ingredients under “for the dal” and pressure cook for 4 whistles.
3. Mash well and set aside.
4. Soak the tamarind in warm water, crush and strain out the pulp.
5.In a pan, dry roast the ingredients under “for the masala” until aromatic and golden.
6. Blend them into a fine powder once cooled and set aside.
7. In a pot, add the ghee followed by the mustard seeds, wait until the crackle. Add the split urad dal.
8. Then add the dried red chillies, asafoetida, curry leaves, and shallots. Saute for 2 mins.
9. Add the cooked dal mixture, jaggery and salt. Bring to a boil and add the tamarind water. Boil for 2-3 mins.
10. Add the masala powder and simmer for 7-10 mins until it has thickened.
11. Finish with the coriander leaves and a tsp of ghee. Serve hot with tiffin items/ rice.
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