Tiffin Sambar is a delicious Side dish for Idly and Dosa. This is how my mom makes Sambar. Tiffin Sambar tastes exactly like Hotel Sambar and so yummy with the addition of those ground spices. The ground spices are aromatic and makes the sambar flavorful. I love this sambar with crispy dosa. You can have with Hot Idlies and Dosas. Try this at your home and enjoy. Let’s see how to make hotel sambar at home.
Checkout my breakfast recipes here :
Hotel Sambar Recipe
Saravana bhavan Sambar | Tiffin Sambar
Ingredients
- 1/4 cup Toor dal
- 8 Shallots
- 1 Tomato
- 1/2 cup Carrot chopped
- 1/2 cup Beans chopped
- Salt as required
- 2 tbsp Oil
Make a Paste :
- 1 tbsp Coriander seeds
- 1/2 tsp Cumin
- 1/2 tsp Gram Dal
- 1/2 tsp Raw Rice
- 1/4 tsp Peppercorns
- 4 Dry red chillies
- 1/8 tsp Fenugreek seeds
- few Curry leaves
- 1/2 tsp Vadagam optional
- 2 tbsp Desiccated Coconut
Instructions
- In a pressure cooker, add Toor dal, turmeric powder and a tsp of oil. Cook for 4 whistles. Let the pressure release naturally. Then mash the dal.
- Now add carrot and beans. Cook for 2 more whistle. Keep this aside.
- In a pan, add oil. Once hot, add items under “make a paste” except coconut. Fry till dal turns golden. Add coconut before switching off the heat. Let it cool
- Once cooled, grind to a fine paste adding ¼ cup or more water.
- In a pan, add oil. Once hot, add mustard seeds, split urad dal and curry leaves.
- Add onions and sauté till translucent.
- Add tomatoes, turmeric powder and salt.
- Let the oil separate from the onion tomato gravy.
- Add mashed Toor dal and vegetables.
- Add the masala and 1 ½ cup of water and bring it to boil.
- Simmer for 5 mins and switch off the heat. Garnish with Coriander leaves.
Notes
How to make Hotel Sambar
Let’s See how to make hotel sambar with step-wise pictures.
1. Keep your Ingredients Ready!
2. In a pressure cooker, add Toor dal, turmeric powder and a tsp of oil. Cook for 4 whistles. Let the pressure release naturally. Then mash the dal. Now add carrot and beans. Cook for 2 more whistle. Keep this aside.
3. In a pan, add oil. Once hot, add items under “make a paste” except coconut. Fry till dal turns golden.
4. Add coconut before switching off the flame. You can also add Desiccated Coconut instead shredded coconut. Let it cool.
5. Once cooled, grind to a fine paste adding ¼ cup or more water.
6. In a pan, add oil. Once hot, add mustard seeds, split urad dal and curry leaves.
8. Add onions and sauté till translucent.
9. Add tomatoes, turmeric powder and salt.
10. Add mashed Toor dal and vegetables.
11. Add the masala and 1 ½ cup of water and bring it to boil.
12. Simmer for 5 mins and switch off the flame. Garnish with Coriander leaves. Serve Hotel Sambar with idly/dosa or any breakfast recipes.
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