Hotel Style Tiffin Sambar

VEG RECIPES OF INDIA
27Ingredients
60Minutes

Ingredients

US|METRIC
  • 1/2 cup tuvar dal (/arhar dal/pigeon pea lentils)
  • 1/2 cup masoor dal (/pink lentils)
  • 1/4 teaspoon turmeric powder (/haldi)
  • 3 cups water (for pressure cooking)
  • 10 brinjals (small, 100 gms)
  • 1 medium carrot
  • 1 medium potato
  • 1 onion (large, or 4 to 5 shallots, 90 to 100 gms)
  • 3 tomatoes (medium to large, 220 to 230 gms)
  • 1 tablespoon tamarind
  • 1/2 cup warm water
  • 1 1/2 cups water (added later or add as required)
  • salt (as required)
  • 2 tablespoons oil
  • 5 curry leaves (/kadi patta)
  • 1/2 teaspoon asafoetida powder (/hing - if you have a strong asafoetida, then add ¼ tsp)
  • 1/2 teaspoon mustard seeds (/rai or sarson)
  • 1 teaspoon urad dal (/husked and split black lentil)
  • 5 chilies (byadagi/bedgi, or 4 to 5 dry red chilies, reduce depending upon the heat in the chilies)
  • 12 curry leaves (large, or 16-18 small curry leaves)
  • 1 1/2 tablespoons coriander seeds
  • 1 tablespoon chana dal (/split & husked bengal gram)
  • 1 teaspoon cumin seeds (/jeera)
  • 1/2 teaspoon mustard seeds (/rai)
  • 1/2 teaspoon whole black pepper (/sabut kali mirch)
  • 1/4 teaspoon fenugreek seeds (/methi dana)
  • 2 teaspoons oil
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