3 Dry red chillies (gundu variety)I used regular ones
gooseberry size tamarind
1tspsesame oil (gingely oil)I used coconut oil
1/2tspblack mustard seeds
2sprigs curry leaves
1/2tsp red chilli powder
For Dal: Wash and soak ½ a cup of toor dal in 2 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside.
For Veggies: In another cooker add in the drumsticks, diced onion, diced shallots (small onion) and tomatoes. Add one cup of water, a teaspoon of salt and a teaspoon of turmeric. Cook for 4 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside.
For Sambar Masala: Heat oil in a pan and add in the coriander seeds, cumin seeds, pepper, fenugreek seeds, chana dal, urad dal. Fry for a minute. Once the chana dal is brown, add in the curry leaves, dry red chilies, asafoetida, coconut, jaggery, and the tamarind. Fry for 30 seconds. Remove from heat.
Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside.
For the Sambar: Take a heavy-bottomed pan and add in the ground masala and one cup of water. Let it come to a boil on medium flame.
Once it's boiling, add in the cooked vegetables along with the water used for cooking. Add in the salt. Let it boil for 2-3 minutes on medium flame.
Add in the cooked dal and let it continue to boil for 2-3 minutes.
For Tempering: Heat oil in a Kadai and add in the mustard seeds when the oil is hot. Add in the curry leaves and switch off the flame. Add in ½ teaspoon of red chilli powder and immediately pour it on the sambar. The red chilli powder might burn if kept in the oil for too long. So have an eye on the Kadai.
Add in the coriander leaves and a tablespoon of ghee. Switch off the flame.
To make Sambar Idli - Make mini idis, if you've that pan, otherwise cut regular size idlis to small pieces. Spread it over a depp dish. Pour hot sambar over it and make sure, Idlis are covered in sambar. Add a dollop of ghee or more ;)
This Tiffin Sambar was printed from https://mariasmenu.com/vegetarian/tiffin-sambar.
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