Thursday, August 1, 2013

Tiffin Sambar with Moong Dhal

Don't you guys love the hotel tiffin sambar which we get served along with Idly/Dosa/Pongal? I remember just eating the sambar alone, when I was young! (Well, maybe even now! :) )
I always wanted to try my hands on making this, and finally got it! The secret is to add moong dhal along with toor dhal, while making the sambar.
This goes best with any south indian tiffin - Dosa/Idly/Pongal. also tastes good with rice.

Serves - 4
Ingredients Required:

Moong Dhal - 1/4 cup
Toor Dhal - 1/4 cup
Tamrind - Gooseberry size ball
Water - 1 cup
Salt as needed

Turmeric Powder - 1/2 tsp
Grated Coconut - 3 tblsp

Vegetables: (chopped to 1 inch cubes)
Tomato - 1
Carrot - 1 small
Potato - 1 small
Beans - 5
Squash (any kind) - 1 small
Brinjal - 2 small
Ladies Finger - 5
You can add/delete any vegetables according to your taste and availability.

Sambar Powder - Roast in 1 tsp oil and powder coarsely
Channa Dhal - 2 tblsp
Coriander Seeds - 2 tblsp
Dry Red Chilli - 4 - 5 (Depending on your spice level)
Fenugreek Seeds - 1/2 tsp

To Temper: Roast in 1 tsp of oil/ghee and temper
Mustard Seeds - 1 tsp
Curry leaves - few
Cumin Seeds - 1 tsp
Hing - pinch

To Garnish:
Chopped Cilantro

How to make?
Pressure cook both the dhals together with the turmeric powder till soft and mushy. Cook till 3 whistles and set aside.
In a large cooking vessel, add a little oil, saute all the vegetables till partially cooked.
Soak the tamrind in 2 cups of water for 10 minutes, and extract the tamrind juice. Set aside.
In a small fry pan, roast the ingredients mentioned above under 'Sambar Powder' and grind to a coarse powder along with coconut. Set aside.
Add this sambar powder to the sauteed vegetables, and give a quick mix.
Add the tamrind extract along and bring to a boil. Add salt as required.
Add the cooked dhal, adjust the consistency of the sambar by adding water. Bring to a boil and switch off the stove.
In a small pan, add 1 tsp of ghee and add mustard. Allow to splutter. Add the cumin seeds, curry leaves and hing.
Add this tempering to the sambar.
Finally garnish with chopped cilantro leaves.

You can add/delete any vegetables of your choice.
I have not added onion. You can add onion, best tasted with small sambar onion. If adding onion, saute the onions first till translucent and then add the other vegetables.
Adding potatoes, gives a good flavor to the sambar.

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