Hotel Tiffin Sambar
Serves 25
Directions
- 1Grind Byadagi chillies, long red chillies, dhaniya seeds, jeera, pepper, and fenugreek seeds together in a mixer to a fine powder.
- 2Cook the toor dal, moong dal, small onions, drumsticks, and 1/4 tsp turmeric powder in a pressure cooker with water.
- 3Heat 1 tbsp of ghee in a kadai and saute curry leaves and tomatoes until the raw smell of tomato is gone.
- 4Add tamarind water, crushed jaggery, and water. Boil until the raw smell fades.
- 5Stir in the cooked dal mixture, 1/2 liter of water, 1/2 tsp turmeric powder, and salt. Bring to a boil and keep aside.
- 6Heat groundnut oil in a pan and add mustard seeds. Once they pop, add the cubed onions and roast until they turn light golden brown.
- 7Sprinkle coriander leaves on the sambar before adding the onion mixture.
- 8Add the asafoetida gum water to the pan with onions, turn off the heat, add the sambar powder, and mix well.
- 9Transfer the onion and spice mixture into the sambar. Simmer on low heat while mixing.
- 10Add a final garnish of coriander and 1/2 tbsp of ghee, then cover with a lid and let rest before serving.
Ingredients
- 100 g byadagi chili
- 100 g long red chili
- 200 g dhaniya seed
- 100 g jeera
- 100 g pepper
- 100 g fenugreek seed
- 150 g toor dal
- 150 g moong dal
- 200 g small onion
- 2 whole drumstick
- 0.75 tsp turmeric powder
- 1.5 tbsp ghee
- curry leaf (optional)
- 4 whole tomato
- 100 ml tamarind water
- 50 g jaggery, crushed
- to taste salt
- 5 tbsp groundnut oil
- 1 tsp mustard seed
- 3 whole onion
- coriander leaf (optional)
- 50 ml asafoetida gum water
- 2.5 tbsp sambar powder
Equipment
mixerpressure cookerkadaipanladle
Tips
- If Byadagi chillies are unavailable, Kashmiri chillies are a good alternative.
- The onion for the tempering should be cut into medium cubes and not finely chopped to ensure texture.
- Let the finished sambar rest for 15 minutes with the lid on to develop the flavor.
- The sambar powder ratio provided is enough for 25-30 people; adjust amounts for fewer servings.
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