TIFFIN SAMBAR ( WITHOUT COCONUT )-- METHOD 2

 

We always extol the taste of hotel food. I often set the flavour of a restaurant or hotel as a benchmark and strive to recreate it in some of my dishes—kurma, chutney, or sambar. The prefix “hotel-style” adds an extra weight and curiosity to food prepared in our kitchens. Hence, when I’m appreciated for preparing kurma on par with hotel quality, I feel elated, as if I have attained a small yet meaningful culinary milestone.

As a kid, when we visited restaurants during weekends, we were really curious to dig into their scrumptious sambar. I used to literally drink the sambar—it was mild on spice, with a slight sweetness infused by jaggery. Especially, the Saravana Bhavan sambar stood as an unforgettable reference point of taste.

When I took an interest in cooking, I foraged many recipes for hotel-style sambar but couldn’t zero in on any apt version. Hence, I tried my own version, taking cues from popular cooking sites. This sambar I prepared is really very simple. With sambar powder in hand, you can cook it in a jiffy, and the addition of coconut oil elevates the flavour profile of the dish.

 INGREDIENTS ;

 

TOOR DAL- 1/2 CUP

MOONG DAL- 1/2 CUP

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

ONIONS-2

TOMATOES-2

GREEN CHILLIES-2

SAMBAR POWDER- 3 TSP 

 

FOR TEMPERING:

 

ONION- 1

COCONUT OIL-  4 TSP

MUSTARD-1/2 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES-2 SPRIGS

ASAFOETIDA-1/2 TSP

RED CHILLIES-2 

 

PROCEDURE ;

 

1.Wash and rinse the lentils for a couple of times. Soak the same for thirty minutes.

 

2.After soaking transfer the lentils to a pressure cooker along with chopped onions,slit green chillies ,chopped tomatoes,turmeric powder,curry leaves,salt.

 

3.Steam the contents for 3-4 whistles.

 

4.In another pan add oil and saute chopped onion along with salt and fry till it turns translucent.

 

5.Add the sauteed onions to the cooked dal.Now add in the half the quantity of sambar powder to the dal and simmer in mild heat.

 

6.In the same pan add coconut oil splutter mustard seeds,cumin seeds,curry leaves,red chilli,then reduce the flame and add the remaining sambar powder.Take care not to burn it.

 

7.Add the seasoning to the sambar and mix well.Garnish with chopped coriander leaves. 

 

8. Add water if the consistency of sambar is thicker.