# Hotel Tiffin Sambar

- Servings: 25 servings
- Cuisine: Indian
- Category: Soup
- Difficulty: easy
- Language: en

## 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

## Instructions

1. Grind Byadagi chillies, long red chillies, dhaniya seeds, jeera, pepper, and fenugreek seeds together in a mixer to a fine powder.
2. Cook the toor dal, moong dal, small onions, drumsticks, and 1/4 tsp turmeric powder in a pressure cooker with water.
3. Heat 1 tbsp of ghee in a kadai and saute curry leaves and tomatoes until the raw smell of tomato is gone.
4. Add tamarind water, crushed jaggery, and water. Boil until the raw smell fades.
5. Stir in the cooked dal mixture, 1/2 liter of water, 1/2 tsp turmeric powder, and salt. Bring to a boil and keep aside.
6. Heat groundnut oil in a pan and add mustard seeds. Once they pop, add the cubed onions and roast until they turn light golden brown.
7. Sprinkle coriander leaves on the sambar before adding the onion mixture.
8. Add the asafoetida gum water to the pan with onions, turn off the heat, add the sambar powder, and mix well.
9. Transfer the onion and spice mixture into the sambar. Simmer on low heat while mixing.
10. Add a final garnish of coriander and 1/2 tbsp of ghee, then cover with a lid and let rest before serving.

## Equipment

- mixer
- pressure cooker
- kadai
- pan
- ladle

## 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.

## Source

- Original video: https://youtu.be/0FtPIivlsdw?si=H1dceW7KaeyxfzBf
- Creator: Venkatesh Bhat's Idhayam Thotta Samayal
- Recipe page: https://www.cliprecipe.com/recipe/29801287-e4b2-40ba-80b5-915e12290305
- Extracted: 2026-10-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt