Tiffin sambar | Instant ven pongal sambar recipe
Tiffin sambar or pongal sambar is a famous side dish served with breakfast dishes like ven pongal, idli, dosa, and many more South Indian breakfast items.
This tiffin sambar is a simple version of the regular toor dal sambar, prepared for rice. There are many variations in making this tiffin sambar and today I will show you the simplest one, which takes only 15 minutes to prepare in a busy morning. I don’t use tamarind for this tiffin sambar and use only tomato for tanginess. Also, I use any vegetable, which is available at that moment.
Toor dal is considered as the king of lentils because of its excellent taste and richness. Make this tiffin sambar with any kind of vegetables like carrot, Brinjal, drumstick or potato and even you can make this simply with small onions without any vegetable.
There is another variation of sambar made in restaurants and mass gatherings like a wedding feast, which is called arachuvitta sambar, the one uses coconut in its preparation. I will soon post that recipe too in my blog.
Today let us learn how to make this 15 minutes quick sambar suitable for idli, dosa, and Ven Pongal.
Tiffin sambar | Pongal sambar recipe
Ingredients
Ingredients:
- ½ cup toor dal
- 1 carrot or any sambar veg
To temper:
- 1 tsp oil
- ½ tsp mustard
- ½ tsp jeera
- 6 shallots/1 big onion
- Few curry leaves
- ¼ tsp hing
- 1 tomato
- ¼ tsp turmeric powder
- 1 tsp sambar powder
- ½ tsp salt (as per taste)
- 2 cups water
- Few coriander leaves
Instructions
Preparation:
- Wash and soak toor dal in enough water for 15 to 20 minutes.
- Pressure- cook the dal for 3 to 4 whistles until soft.
- Mash and keep it aside.
How to make the sambar:
- In a kadai, heat oil, add mustard and jeera seeds.
- When mustard starts spluttering add onions and curry leaves. Add asafoetida.
- While onions turn transparent, add chopped tomato and cook until soft.
- Add turmeric powder and sambar powder.
- Now add the chopped vegetable with some water to cook.
- Let the vegetable cook for 5 minutes with the masala.
- Open the lid and add mashed toor dal. Mix Dal with the cooked vegetable.
- Now add required salt for the Sambar.
- Pour a cup of water to make a thin consistency.
- Close with a lid and let the Sambar boil for five more minutes.
- Finally, garnish with coriander leaves.
- Switch off and serve hot with Pongal, medhuvada, idli or dosa.
Notes
Nutrition
Pictures:
Preparation:
- Wash and soak toor dal in enough water for 15 to 20 minutes.
- Pressure- cook the dal for 3 to 4 whistles until soft.
- Mash and keep it aside.
How to make the sambar:
- In a kadai, heat oil, add mustard and jeera seeds.
- When mustard starts spluttering add onions and curry leaves. Add asafoetida.
- While onions turn transparent, add chopped tomato and cook until soft.
- Add turmeric powder and sambar powder.
- Now add the chopped vegetable with some water to cook.
- Let the vegetable cook for 5 minutes with the masala.
- Open the lid and add mashed toor dal. Mix Dal with the cooked vegetable.
- Now add required salt for the Sambar.
- Pour a cup of water to make a thin consistency.
- Close with a lid and let the Sambar boil for five more minutes.
- Finally, garnish with coriander leaves.
- Switch off and serve hot with Pongal, medhuvada, idli or dosa.
Tips:
- You can add a little tamarind water if you like.
- Use any vegetable of your availability.
