Tiffin sambar is a popular South Indian lentil stew that is served with Idlis, Dosas and Vadai. Made with split pigeon pea lentils, vegetables and tamarind, this is a delicious and hearty dish that is a staple in most South Indian homes.
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Tiffin sambar is so popular that some restaurants are sought after for their Sambar. The Ratna cafe Sambar or the Annapoorna sambar are examples for this. Even though I have been making this Sambar for years, somehow I never got around to sharing it here. So, here I am with a typical Hotel style sambar recipe.
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Ingredients
This is a naturally vegan and gluten-free recipe. That is the beauty of several South Indian recipes. It glides into the vegan way of eating so effortlessly.
Lentils
I have used a combination of toor dal (split pigeon pea) and split yellow moong dal. Combine both in a colander and wash well. Now, combine the washed dal with water and let it soak for 25 mins. While the dals soak, prep the veggies.
Many people use only Toor dal or only moong dal for hotel sambar. While there is nothing wrong in this, I find that the Toor dal is what gives the typical Sambar taste and Moong dal has a creamy texture.
When we use them together, we have the best Tiffin sambar in terms of consistency, taste and texture. You can find split pigeon peas, moong lentils and tamarind in Indian grocery stores.
Tamarind
To make things easier, I have used tamarind paste here. In case you do not have tamarind paste, soak 10g tamarind in 1/3 cup warm water for 20 mins. Then squash the tamarind along with the water. Strain this mixture and this is the tamarind extract.
Veggies
When it comes to veggies, a combination of potatoes, carrots, drumsticks, shallots and tomatoes work like symphony in this restaurant style sambar recipe. While it is not customary to use potatoes in sambar, the hotel style Idli sambar recipe is an exception.
Ground spices
A combination of sambar powder, coriander powder, turmeric powder along with salt and jaggery does its magic here. You can use any store bought sambar powder. You can also add 1 tsp red chilli powder if you want a spicier sambar.
This is a no-grind sambar. I resort to this recipe many times on weekdays and so, I prefer not to do any roasting or grinding in the morning rush. So I have just used my homemade sambar powder here.
Oil
Many recipes call for ghee but I prefer using neutral flavored vegetable oil. This is because we dunk Idlis in this sambar and drizzle some ghee over it. You can use ghee for making this sambar too.
Method
Sambar For Dosa, Idli- Pressure cooker method
While this is an one-pot Sambar when made in the Instant Pot, we may have to make some changes if using the regular pressure cooker.
Tamarind mixture
Combine the tamarind paste and water well using a whisk.
Set aside.
Pressure cooking Dal for Sambar
To begin with, wash and soak the dal for 20 mins. When the dal has soaked, drain all the water used for soaking. Add 2.5 c water to the soaked dal along with 1/2 tsp turmeric and 1/4 tsp oil to a deep steel pot. I prefer cooking pot-in-pot. This way, we can use the same pressure cooker to make the sambar later.
Use the stainless steel pot-pot stackable insert pans for pot in pot cooking. These are convenient.
The most commonly asked question about sambar has got to be ” How many whistles for Sambar in pressure cooker?” This totally depends on the dal you use. The cooking time differs for different brands and varieties of dal. But for Toor dal, 5 whistles work for me. And for Moong, 3 whistles work.
For this sambar, pressure cook the soaked dals for 3 whistles or until mushy. As we have soaked the dal before, 3 whistles should be enough to cook dal till mushy. Once done, wait for the pressure to release naturally. After the pressure drops, mash the dal well using a masher and set aside.
Making in pressure cooker
Now, heat the same pressure cooker with oil. When oil is hot, add 1 teaspoon mustard seeds and fennel seeds. When the mustard seeds splutter, add the shallots and saute for 1 min till they turn pink.
Now, add the rest of the veggies and mix well. Pour the tamarind mixture and add salt and jaggery along with the spice powders. Add 1 cup water. Mix well and simmer for 2 minutes. Add the chopped veggies- potatoes, carrots, drumsticks and tomatoes. Stir to combine.
Now, add the cooked dal and mix well. Close the pressure cooker and cook this mixture for 1 whistle. Wait for the pressure to release naturally. When done, open and garnish with curry leaves and coriander leaves. Mix well and serve hot.
Instant Pot Method
Making sambar in instant pot is easier than making sambar in cooker. Why? Because it is one-pot. For me, less dishes to wash always means easier cooking. Do you agree?
Tamarind mixture
Combine the tamarind paste and water well using a whisk. Set aside.
Soaking the dal
Wash the dals together in a colander under running water. Add this to a bowl along with 2.5 c water and let it soak for 25 mins. While this is soaking, prep the veggies.
Cooking Sambar
Place the inner pot inside the Instant pot and turn on Saute mode- Normal for 9 mins. Add oil and wait for the display to read HOT.
When ready, add the mustard seeds and wait for it to crackle. As soon as the mustard seeds crackle, add the shallots and saute for 1 minute until shallots turn pink. Now, add the veggies and mix well. Saute for 1 minute.
Add the tamarind mixture next and stir to combine. Now add all the spice powders along with the jaggery and mix well. Pour in 1 cup water and stir well. Add salt, curry leaves and fennel seeds in that order. Mix well. You will see that the mixture has begun to boil now. Continue to simmer for 2 mins.
Next, add the soaked dal along with the water. Mix well. Simmer for 1 min. When done, press cancel.
Instant Pot Sambar cooking time and mode
Ensure that the sealing ring is fitted well on the lid. Close the IP. Now, turn the PRESSURE COOK MODE ON AT HIGH PRESSURE FOR 12 MINS. Turn the pressure valve to sealing.
Allow the cooking cycle to complete. When cooking is complete, wait for the pressure to release naturally. Natural pressure release takes roughly 20 to 25 mins. When the pin drops and the pressure has released fully, open and mix well.
Mashing
Mash the sambar gently with ladle or use a coffee frother to do this. When we use a coffee frother, only the dal gets mashed but the veggies remain intact. So I prefer using my coffee frother.
Garnishing
Add finely chopped coriander leaves and curry leaves as garnish. Pour ladles of sambar on piping hot Idlis, drizzle with ghee and garnish this with finely chopped onions for a typical restaurant style Idli sambar recipe experience.
Hotel Style Sambar For Dosa Video
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Tiffin sambar – Instant pot & Pressure Cooker recipe
Equipment
- Instant Pot
- Pressure cooker
Ingredients
Lentils
- 1/4 c toor dal (split pigeon peas)
- 1/4 c split yellow moong dal ( Moong lentils)
- 2.5 c water
For tempering
- 1.5 tbsp Oil
- 1 tsp Mustard seeds
Vegetables
- 15 peeled shallots
- 100 g chopped drumsticks
- 100 g chopped carrots
- 100 g chopped potatoes
- 200 g chopped tomatoes
Tamarind mixture
- 1.5 tbsp tamarind paste 20 g in weight
- 1/3 cup water
Ground spices and seasoning
- 1 tsp ground coriander ( coriander powder) dhania powder
- 3/4 tsp ground turmeric( turmeric powder)
- 1 tbsp Sambar powder
- 1.25 tbsp powdered jaggery
- 1 cup water
- 2.5 tsp Salt or to taste
- 15 fresh curry leaves
- 1/2 tsp fennel seeds
Garnishing
- 2 tbsp finely chopped coriander leaves
- 10 fresh curry leaves
Instructions
Hotel style tiffin sambar- pressure cooker recipe
Tamarind mixture
- Combine the tamarind paste and water well using a whisk.
- Set aside.
Pressure cooking Dal for Sambar
- To begin with, wash and soak the dal for 20 mins.
- When the dal has soaked, drain all the water used for soaking.
- Add 2.5 c water to the soaked dal along with ½ tsp turmeric and ¼ tsp oil to a deep steel pot.
- Pour 2 c water to a 3 liter pressure cooker.
- Place the dal pot in the cooker, close the lid and put the whistle on.
- Pressure cook the soaked dals for 3 whistles or until mushy.
- Once done, wait for the pressure to release naturally.
- After the pressure drops, mash the dal well using a masher and set aside.
Making tiffin sambar in pressure cooker
- Now, heat the same pressure cooker with oil.
- When oil is hot, add the mustard and fennel seeds.
- When the mustard seeds splutter, add the shallots and saute for 1 min till they turn pink.
- Now, add the rest of the veggies and mix well.
- Pour the tamarind mixture and add salt and jaggery along with the spice powders.
- Add 1 cup water.
- Mix well and simmer for 2 minutes.
- Add the chopped veggies- potatoes, carrots, drumsticks and tomatoes. Stir to combine.
- Now, add the cooked dal and mix well.
- Close the pressure cooker and cook this mixture for 1 whistle.
- Wait for the pressure to release naturally.
- When done, open and garnish with curry leaves and coriander leaves.
- Mix well and serve hot.
Tiffin Sambar- Instant Pot Method
Tamarind mixture
- Combine the tamarind paste and water well using a whisk.
- Set aside.
Soaking the dal
- Wash the dals together in a colander under running water.
- Add this to a bowl along with 2.5 c water and let it soak for 25 mins.
Cooking Sambar
- Place the inner pot inside the Instant pot and turn on Saute mode- Normal for 9 mins.
- Add oil and wait for the display to read HOT.
- When ready, add the mustard seeds and wait for it to splutter.
- As soon as the mustard seeds crackle, add the shallots and saute for 1 minute until shallots turn pink.
- Now, add the veggies and mix well.
- Saute for 1 minute.
- Add the tamarind mixture next and stir to combine.
- Now add all the spice powders along with the jaggery and mix well.
- Pour in 1 cup water and stir well.
- Add salt, curry leaves and fennel seeds in that order.
- Mix well.
- The mixture will begin to boil now.
- Continue to simmer for 2 mins.
- Next, add the soaked dal along with the water.
- Mix well. Simmer for 1 min.
- When done,press cancel.
Instant Pot Sambar cooking time and mode
- Ensure that the sealing ring is fitted well on the lid.
- Close the IP.
- Now, turn the PRESSURE COOK MODE ON AT HIGH PRESSURE FOR 12 MINS.
- Turn the pressure valve to sealing.
- Allow the cooking cycle to complete.
- When cooking is complete, wait for the pressure to release naturally.
- Natural pressure release takes roughly 20 to 25 mins.
- When the pin drops and the pressure has released fully, open and mix well.
Mashing
- Mash the sambar a few times gently.
Garnishing
- Add finely chopped coriander leaves and curry leaves as garnish. Pour ladles of sambar on piping hot idlis, drizzle with ghee and garnish this with finely chopped onions for a typical restaurant style idli sambar recipe experience.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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FAQs – South Indian Sambar
How to reduce spiciness in South Indian sambar?
It happens to all of us, isn’t it? Sometimes, we go a bit overboard with the spices. To fix spicy sambar, add 1 tbsp jaggery powder or 1 boiled potato or 1 boiled carrot or 1/2 c boiled pumpkin. If none of this work, add 1 tbsp tamarind paste mixed with 1/2 c water and simmer on medium heat for 2 mins.
What is sambar powder?
Sambar powder is a south Indian spice blend. This has Chana dal ( split chickpea lentils), fenugreek seeds, coriander seeds and dry red chilis as the main ingredients. Sambar powder is what makes this recipe authentic and complete. So, what happens when you do not have sambar powder?
Use 2 tsp ground coriander, 1 tsp red chili powder in place of the sambar powder. Add 3/4 tsp fenugreek seeds and 1/2 tsp cumin seeds in your tempering.
What is the difference between the sambar we serve for rice and this Idli sambar?
As a rule of thumb, sambar that is served with rice uses toor dal. But here, we add toor and moong. Rice sambar has only one or two veggies and may or may not have tomatoes and onions. Whereas, the tiffin sambar has more veggies- carrots and drumsticks being mandatory. The tiffin sambar is also more diluted since it is served with Idli and dosa.
What other veggies can be added ?
You can add brinjals, zucchini, pumpkin and lady’s finger/okra too. All these work well.
Can we use other dals/lentils?
For this recipe, a combination of toor and moong dals work best. You can also use red lentils, i.e, Masoor dal instead of the Toor dal. Or you can simply make it with just moong dal. Since moong dal tends to thicken as it cools, make sure to add 3/4 c more water if you are using just moong dal.
How to make Jain Sambar masala?
Sambar masala aka sambar powder, in itself is free from onions and garlic. To make Jain Sambar, simply skip the onions, potatoes, carrots and drumsticks in this recipe. You can use brinjals, okra and zucchini or pumpkin instead.
How to make sambar taste like the ones they give in hotels?
Use jaggery and fennel seeds in the sambar for a typical restaurant sambar. You can also grind fresh grated coconut and add it to the sambar.
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