Tuesday, April 12, 2016

Tiffin Sambar Version 3

We have already seen two versions of Tiffin Sambar. Infact this is yet more easier than the previous ones
Click onto Tiffin Sambar Version 1 and Tiffin Sambar Version 2 to know the differences


Ingredients
Part 1 - Dhals
  • Moong Dhal - 1/2 cup
  • Toor Dhal - 1/4 cup
Soak both the dhals together for atleast 20 minutes


Part 2 - Saute and Vegetables
  • Gingelly oil - 1 teaspoon
  • Curry leaves - little
  • Hing - a pinch
  • Methi seeds - 1/2 teaspoon
  • Small Onions - 15 nos
  • Tomato - 2 nos (finely chopped)
  • Brinjal - 2 or 3 (cut it lengthwise)
  • Carrot - 1 (cut it lengthwise)
  • Pumpkin - 1/4 cup (chop it into small cubes)
  • Red chilli Powder - 1 teaspoon or more
  • Sambar Powder - 1 teaspoon
  • Turmeric - 1/2 teaspoon
  • Salt - 1 1/2 teaspoons
Part 3 - Seasoning
  • Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Curry leaves - 2 or 3
  • Red Chilly - 1
  • Hing - a pinch
Method
  • Heat oil in a cooker and fry curry leaves, methi seeds and hing in it
  • Add small onions and saute it
  • Put chopped tomatoes and fry it
  • Add the cut vegetables along with turmeric, chilly and sambar powders and swirl it once
  • Put the soaked dhal (along with the soaked water) and mix well
  • Pour 1 more cup of water and pressure cook for 3 whistles
  • Once the pressure is released open the lid,mash the contents and add salt.Pour water if necessary to adjust the consistency
  • Slightly boil it
  • In a separate kadai heat ghee and season with mustard seeds, curry leaves, red chilly and hing
  • Pour it over the sambar
  • Finally garnish with coriander leaves

Hot Tiffin Sambar is ready to serve