- Preethi C.Vijay
Idli Sambar/Tiffin Sambar
Steaming hot idlis dumped in tiffin sambhar can fix your morning blues. The tiffin sambhar is slighltly different from the regular sambhar version for this uses moong dal more compared to the toor dal ratio. Its less spicy and it will end up giving the hearty feel as it will be light on your tummy.
Ingredients
Moong dal 1/2 cup
Toor dal 2 tablespoon
Carrot 1 cut into cubes
Potato 1 cut into cubes
Brinjal 2 cut into cubes
Drumstick cut into 2 inch pieces
Shallots 12
Tomato 1 cut into cubes
Tamarind paste 1 teaspoon (very tiny piece of tamarind is enough)
Sambhar powder - 1 teaspoon
Cumin powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Ghee- 1 teaspoon
Coriander leaves 2 tablespoon chopped
Salt as needed
To Temper
Oil 1 tablespoon
Shallots 4 finely chopped
Dry red chilli 2
Curry leaves 1 sprig
Asafoetida 1/2 teaspoon
Mustard seeds 1 teaspoon
Fenugreek 1/4 teaspoon
Cumin seeds 1/4 teaspoon
How to start?
Wash the dals together and pressure cook it for 2 whistles. Once the pressure gets released add all the vegetables along with shallots, tomato, tamarind paste, sambhar powder, cumin powder and salt. Pressure cook it again for 1 whistle. Let the pressure get released on its own.
Meanwhile heat a kadai with oil, add mustard seeds, cumin seeds, fenugreek and shallots. Once the mustard starts spluttering add finely chopped shallots, curry leaves and asafoetida. Allow the shallots to get slightly browned. Now add the dry red chilli. Add this tempering to the sambhar mixture and drizzle a teaspoon of ghee. Finally add coriander leaves and let it simmer for a minute.
Tiffin sambhar is ready to serve with Idli. Add some extra ghee for some extra kick.
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