Sambar Recipe | Hotel Style Sambar | Tiffin Sambar

🧂 Ingredients

• ¾ cup Toor dal (split pigeon pea)
• 1 Onion , finely chopped
• 1 tablespoon Ginger, finely chopped
• 2 Tomatoes, finley chopped
• 1 Potato, finely chopped
• 2 Green chilies slit
• 2 sprig Curry leaves
• 3 tablespoon Homemade sambar powder

  (or store bought), adjust the amount to taste.
• Salt, to taste
• 1 to 2 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• 8 Curry leaves
• 2 tablespoon Coriander leaves or cilantro, finely chopped

Instructions

• 1 Add toor dal with sufficient water (approx 2 ½ to 3 cups) and cook for 2 to 3
  whistles on medium flame. One of high flame and two whistles on medium flame.
  You can even cook the dal in an instant pot.
• 2 Once the pressure releases naturally, open the lid and whisk the dal.
• 3 To the cooked dal, add onion, ginger, tomato, potato, green chilies, curry
  leaves, salt to taste, water for desired consistency, and mix. Bring this to a
  boil. Check out the video here. [https://youtu.be/5Y8vP_29Hdw]
• 4 Add sambar powder (see tips)
  [https://www.cookwithkushi.com/sambar-powder-recipe/], mix, and bring it to boil
  again. Simmer for another 2 to 3 minutes.
• 5 Heat oil in a pan. Add mustard seeds. When they start to splutter, add curry
  leaves and saute till it becomes crisp. Switch off the flame.
• 6 Add this tempering to the sambar along with coriander leaves and mix. Switch off
  the flame. Sambar is ready. Serve hot and fresh, and enjoy.
• 7 Press the SAUTE button on your instant pot. Add oil. When hot, add mustard
  seeds. When the mustard seeds splutter, add curry leaves and saute for a few
  seconds.
• 8 To this, add dal, onion, ginger, tomato, potato, curry leaves, green chilies,
  sambar powder, salt along with 4 cups of water and mix well.
• 9 Close the lid of your IP with vent to sealing position and pressure cook on HIGH
  for 9 minutes. Let the pressure release naturally.
• 10 Open the lid. Garnish with cilantro and mix well. Serve hot and enjoy.

Nutrition Info