TIFFIN SAMBAR WITH MOONG DAL
in ACCOMPANIMENTS, BREAKFAST/DINNER, GRAVIES, SIDE DISH FOR IDLI / DOSA on Saturday, February 18, 2012
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This sambar is a perfect side dish for Idli,pongal and dosa too..I make this very often and now hooked to this recipe standardly,as my kid always wants sambar for idly/dosa.. I like it best with pongal .

Ingredients:
Moong dal/paasi paruppu | 1/3 cup |
Onion,chopped | 1/2 cup |
Tomato | 1 no. |
Green chillies | 2 nos. |
Brinjal,small | 2 nos. |
potato | 1 no. |
carrot,small | 1 no. |
Tamarind extract | 1 tblsp |
Turmeric powder | 1/4 tsp |
Asafoetida | 1/8 tsp |
Jaggery | 1/4 tsp |
Coriander leaves,chopped | 2 tblsp |
Curry leaves | few |
Salt and water | as needed |
Channa dal/kadalai paruppu | 1 &1/2 tblsp |
Coriander seeds | 1 & 1/2 tsp |
Dry red chilli | 3-4 nos |
Fenugreek seeds | 1/2 tsp |
![]() | ![]() |
Oil/Ghee | 2-3 tsp |
Mustard | 3/4 tsp |
Jeera | 1 tsp |
Curry leaves | 1 sprig |
Asafoetida | 1/4 tsp |
Method:
- Pressure cook dal for 3 whistles,mash and keep aside.Chop onion,vegetables,,tomatoes,slit green chillies.
- Heat kadai/pan with oil/ghee and temper with the items given under ‘To temper’ table in order.
- Add onion and fry till transparent. Add the vegetables and tomato together and fry in medium flame for 2 minutes.Add little salt while frying for easy cooking of the vegetables.
- Add required water and the tamarind and boil till the vegetables get cooked.Add the curry leaves,coriander leaves,salt,asafoetida. Lastly add the sambar powder and bring to boil.
- Add the cooked dal and mix well.Adjust water as needed to get a sambar consistency. Bring to boil and garnish with coriander leaves.


Notes:
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