Tuesday, September 30, 2014

Tiffin Sambar

This tiffin sambar version is with Tur dal. Normally tiffin sambar used to be made with moong dal.
I have tasted this sambar at my friend's house and got the recipe from my friend's mom. It was so simple to make with less ingredients. Aunt suggested me to add carrot, beans, potato kind of veg. Here I have used my choice of veggies.



 Ingredients;

Tur dal - 1/2 cup (pressure cook with turmeric, hing, and keep ready)
Onion / shallot - 1/2 cup cubed
tomato - 2
Veg of your choice - 1 to 1.5 cups (carrot, beans, potato, drumstick, egg plants etc) cut them into an inch sized pieces
turmeric - 1/4 tsp
Oil - 2 -3 tsp
Coriander leaves - a fistful ( finely chopped)
salt - to taste

to roast and grind:

channa dal - 2 tbsp
coriander seeds -  1.5 tbsp
red chilies - 3-4 (adjust according to your taste)

To temper :

Oil - 2-3 tsp
green chili - 1
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
cumin seeds  -1/4 tsp
curry leaves - 1 sprig


Preparation:

1. In a pan, dry roast channa dal, corinader seeds, red chilies one by one , let them cool down , powder and keep aside.
2. In a pan, Heat oil and saute onion / shallots , cubed tomatoes by adding one by one.
3.when onion and tomatoes are merged / cooked, add the vegetables, turmeric, salt and saute well. (if egg plants are used, then add them once other vegetables are 50% cooked).
4. Add 2 -3 cups of water and let it boil and roll out well. Now add the ground sambar masala and mix.
5. Once the veggies are cooked, add the boiled and smashed dal (little by little)and mix well. check for salt and adjust.
6. add chopped coriander and switch off the flame
7. temper using the items listed and add to sambar.

Notes:
1. add your choice of veggie
2. No need to add tamarind, if tomatoes are not tangy, add a small amount of tamarind concentrate or extract, say about 1/8 tsp.
3. Either your can temper with ghee or add a tsp of ghee on top of it. It will add extra flavor and taste while serving with tiffins
4. sambar should not be too tick, add half of the boiled dal and chk the consistency, and add the remaining accordingly.
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