Tiffin Sambar With Moong Dal – Hotel Style

This Tiffin Sambar is the hotel style sambar that is served with idli, dosa, pongal, vadai…. I have already posted a tiffin sambar with toor dal earlier. This version is with moong dal – the typical hotel style one!! This is a super-hit at home.

As my hubby says “Sila pala idligal ulla pogum” 🙂  But Chotu hates idlis. So his choice is always with crispy dosa!!

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 20 mins]

Ingredients:

• Moong dal – 1/2 cup
• Shallots – 10
• Tomato – 1
• Carrot – 1
• Potato – 1
• Tamarind paste – 1/2 tbsp
• Salt – as needed
• Coriander leaves – few

To dry roast & grind:

• Red Chillies – 3
• Chana Dal – 1 tbsp
• Coriander Seeds – 1 tbsp
• Jeera – 1 tsp

To temper:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tsp
• Fenugreek seeds / Vendhayam – 1/4 tsp
• Curry leaves – a sprig

Method:

• Heat a pan and dry roast the ingredients mentioned under “to dry roast & grind” until golden brown. Let it cool. Grind it into a coarse powder. Keep this aside.

• Pressure cook moong dal for 4-5 whistles. Mash it & keep it aside. Heat a pan with oil and saute the shallots until they are transparent. Add chopped tomatoes and saute till it becomes mushy.

•  Add chopped carrots & potatoes and saute for a few mins. To this add tamarind juice, the ground powder & required salt. Let it boil till the veggies get cooked.

• Once the veggies become soft, add cooked & mashed moong dal and mix.Let it boil until the sambar thickens . Finally throw in some curry leaves and coriander leaves. Switch off the flame. In another kadai heat oil and temper with the items mentioned under “to temper”. Add this to the tiffin sambar and mix.

Tiffin Sambar is ready.

Serve hot with idli/dosa or pongal.

Tips:

1. Shallots can be replaced with onions, but shallots have a unique flavour.
2. U can add green chillies too along with the shallots.
3. Do not add more tamarind. Tiffin Sambar is always less tangy than the sambar that is served with rice.
4. U can drizzle some ghee or gingely oil while serving. It tastes divine 🙂
5. U can skip the dry roassting/grinding part and use Sambar Powder too.