Tiffin Center Sambhar

Tiffin Center Sabhar!

You ask - How it is different than our regular sambhar? Oh, yeah, it is different as the amount of dal used in this is very less to get the silky smooth texture.

You ask why - reason Tiffin center makes it in morning to get it consumed during the whole day, doesn't want it to get thick even after its cool off like our regular sambhar. And yes, it is an economical way of making it for them. But taste divine for sure, especially when you are in a mood to dip in your idly or vada in sambhar & eat :) 

Pictorial

Ingredients List A

• 2 tbsp oil
• 1/4 tsp hing
• 5-6 dry red chilies
• 1 tsp peppercorn (reduce it to 1/2 tsp  if you don't want it to be very hot / spicy)  
• 1 tbsp coriander seeds
• 1 tbsp chana dal
• 2 tbsp toor dal (split pigeon peas)
• 1/2 tsp methi seeds
• 1 tbsp rice
• 2 tbsp coconut
• 10 curry leaves
• 1 green chili
• 1/2 tsp turmeric 
• 1/4 cup chopped tomato 

In a pan heat oil, add hing

add dry red chilis  

add coriander seeds / peppercorn & saute

now add toor dal / chana dal / methi seeds & rice, saute till golden brown & raw smell of dal is gone 

add coconut / turmeric powder / curry leaves / green chili & saute  

now add chopped tomato & saute till tomatoes are cooked

Switch off the flame & let it cool off. Once cooled off, blend it in a blender (tip - you can make this paste & freeze it, thaw and use as needed)

Ingredients List B

• 2 tbsp oil
• Salt to taste
• 4 cups water
• 1 tsp tamarind paste (I used store bought & its concentrated, adjust accordingly)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 cup tomato
• 1/2 eggplant 
• 3-4 okra
• 1 onion
• 1/4 cup carrot 
• 8-10 curry leaves
• Jaggery to taste

(You may substitute vegetables as per liking or availability)

heat oil in a vessel, add mustard seeds / cumin & curry leaves

add onion & mix 

add chopped vegetable, saute till onions are translucent

add tomatoes and salt, mix well

add tamarind paste, mix

add blended paste, mix everything together

add water

add a small piece of jaggery & bring it to boil. Let it boil for 15-20 min on low medium flame

at the end, garnish it with cilantro & enjoy it with idly, vada or dosa :) 

This recipe is inspired by Vah Chef :)