Tiffin sambar generally prepared with Moong dal is very well suited to be served with breakfast recipes lilke idli, dosa, pongal and Upma.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: Indian
Servings: 2
Ingredients
½1 CupSplit Moong Dal
1SmallPotato
1SmallCarrot
10Shallots or Small Onion
1Tomato
1TablespoonOil
1TeaspoonJeera / Cumin
2TablespoonCoriander Leaves Chopped
1.5TeaspoonSambar Powder
RequiredWater
RequiredSalt
Instructions
Wash Moong Dal. Add them into a pressure cooker. Add in required water and salt to taste and pressure cook them until soft. I have pressure cooked for 3 whistles in medium flame. Switch off the flame and allow the pressure to release on its own.
Heat oil in a pan. Add in Jeera and allow to splutter. Add in Peeled and chopped small onion and saute them.
Add in the tomato and salt to taste. Saute the tomatoes until mushy. Add in the Chopped Carrot and Potato and saute them until the veggies are soft. Add salt to taste.
Now open the pressure cooker. Mash the dal with a ladle or hand blender if required. Add in the dal into the Veggies. Keep Cooking.
Add in Sambar Powder and keep cooking. Cook until the raw smell from the sambar powder goes off. Adjust the water consistency for the sambar. Garnish with Coriander Leaves.
Tiffin sambar is now ready to serve.
Notes
It the sambar is thick add water and adjust the consistency accordingly.
Small onions give in good taste to the sambar.
Coriander leaves can be substituted with curry leaves as well, But they must be added with onion.