Tiffin Sambar

       

We make different kinds of sambar in Tamil Nadu. Typically, I only use one vegetable in the sambar that we eat with rice. I do not add onion or tomato in my sambar. That is how I learned from my mother. But, for Idly, Dosa or Pongal, I add lots of vegetables along with onion. Sambar for rice is usually made with toor dal. For Idly, I use mixture of dals, toor, masoor, and mung dals. This particular sambar is an easy one pot dish that has lots of vegetables and is made with mung dal without tamarind, unlike the usual Sambar. Idly, Dosa, Pongal, Poori are called tiffin items in Tamil, hence the name Tiffin Sambar.

Ingredients:

1 Tablespoon sesame oil or olive oil

1 small onion, chopped

2 green chili, slit

1 tomato, diced

1/2 carrot, peeled and diced

5-6 pieces of drumsticks /moringa (optional)

1 purple Indian eggplant, diced

2 Tablespoons peeled and diced potato

6-7 pieces of diced pumpkin (yellow)

1 Tablespoon Sambar Powder

1/2 teaspoon turmeric

                                     

For Tempering:

1 Tablespoon ghee

1 teaspoon mustard

5-6 curry leaves

1 pinch asafetida

Method:

1. Heat 1 Tablespoon oil in the pressure cooker. Add slit green chili, and chopped onion. Sauté for a couple minutes.

                                                          

2. Add Sambar Powder and turmeric. Sauté well for a minute, without burning. 
 

                                                         

3. Add the chopped vegetables. 

                                                         

4. Add washed mung dal. Add enough water to cover the vegetables, 2 cups or adjust.

                                

5. Cover the pressure cooker. Cook for 4 whistles on medium flame. Let the pressure release naturally.

                                                            

6. Open the lid. Add some water as the sambar will be thick. Turn the stove on to medium heat. Check for salt and add if required. Simmer for a minute. Turn the stove off.

                                     

7. Temper mustard, curry leaves, and a pinch of asafetida in 2 teaspoons of ghee. Stir this into the sambar. Tiffin Sambar is ready to be served with Idly or Dosa.

                  

Notes:

You can find sambar powder in Indian markets.

Sambar in Instant Pot:

1. Set IP in sauté mode. Follow steps 1 to 4. 

2. Cover the IP. Press cancel button. Now turn on the pressure cook mode.

3. Allow pressure to be released naturally.

4. Follow steps 6 and 7.