TIFFIN SAMBAR --METHOD 3

One thing I have always loved about visiting restaurants and hotels is tasting their scrumptious sambar. I often wondered what made hotel sambar so special and unique.

After I developed an interest in cooking, I tried to replicate that distinctive hotel or tiffin sambar by exploring various recipes from different sources. Though I couldn't quite recreate the exact taste, my versions came pretty close!

Yesterday, I tried another variant of tiffin sambar, and believe me, it was on par with the sambar served at hotels!

If you prefer your sambar to be a bit sweeter, you can add a little jaggery to it.

 INGREDIENTS :

 

MOONG DAL- 4 TSP

ONIONS (BIG)-  2

TOMATOES (BIG) -2

GREEN CHILLIES-2 

GARLIC CLOVES--5-6 NOS

SAMBAR POWDER- 3 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 CORIANDER LEAVES --FOR GARNISHING

 

FOR SEASONING :

OIL-  2 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES-2 SPRIGS

ASAFOETIDA-1/4 TSP 

PROCEDURE :

 

1. Wash,rinse the lentil and soak it in water for 30 minutes and leave it side.

 

2. In a pressure cooker take chopped onions,tomatoes,green chillies,soaked lentils,garlic cloves salt,turmeric powder and cook for 3 whistles.

 

3.On cooling,remove the lid and add sambar powder and turmeric powder and cook for another whistle and switch off.

 

4. On cooling,remove the lid and with the help of masher,mash it well.

 

5.Prepare the seasoning and add it to the sambar and mix well.Garnish with chopped coriander leaves  and mix well.