Tiffin Sambar

Tiffin sambar

Tiffin sambar

We’ve all enjoyed the rich, flavorful taste of hotel-style sambar, often called Tiffin sambar, and wished we could recreate it perfectly at home. Well, your search ends here! I’m about to share the exact method for preparing the most delicious, authentic hotel-style sambar right in your own kitchen.

The key to achieving that signature taste lies in how you cook the ingredients. To replicate the flavors perfectly, cook the shallots, tomato purée, and yellow pumpkin directly in the water used to mash the dal. Avoid cooking the vegetables separately or sautéing them in oil. Instead, add the raw shallots and vegetables directly to the dal and let them cook together. This step is crucial and makes all the difference. Follow this method, and you’ll have the perfect hotel-style sambar every time .

Ingredients:

1/2 cup toor dal ( pigeon peas ) washed and soaked in water

Roast and grind to a smooth powder

1 tsp coconut oil

1 tsp Chana dal

1 tsp split udad dal

3 tsp coriander seeds

1 tsp cumin seeds

1/4 tsp methi seeds

4-6 red chilies ( mix of Guntur and Kashmiri chilies )

1/4 tsp turmeric powder

1 cup shallots

1 cup chopped tomatoes puréed

1 cup cubed potatoes

3/4 cup yellow pumpkin

Coriander leaves for garnishing

Few Curry leaves

Salt

For tempering

1 tsp coconut oil

1 tsp mustard seeds

1-2 red chilies broken

Method:

1. Add the washed dal to a pressure cooker along with a pinch of turmeric powder. Pressure cook for 3–4 whistles until the dal is soft and mushy.

2. Roast the ingredients for the sambar powder in 1 tsp of coconut oil and grind them into a fine powder.

In a heavy-bottomed vessel, add about 1/2 cup of water, followed by the cooked and mashed toor dal.

3. The water helps prevent the dal from sticking to the vessel while cooking the vegetables.

4. To achieve the authentic hotel-style tiffin sambar taste, follow all steps precisely as mentioned.

5. After adding the diluted mashed dal, add the vegetables listed in the recipe. Avoid adding too many vegetables, as tiffin sambar typically has more gravy than solids.

6. The unique flavor of tiffin sambar comes from using shallots, yellow pumpkin for mild sweetness, and cubed potatoes that gently mash while simmering to adjust the consistency.

7. Add puréed tomatoes for a smooth texture and fewer chunks in the sambar.

Add salt, curry leaves, and chopped coriander leaves. Let the mixture boil until the vegetables are almost cooked, being careful not to mash them.

8. Prepare a liquid paste with the ground sambar powder and add it to the boiling mixture. Stir quickly to prevent lumps. The sambar will thicken slightly and develop its aroma.

9. Simmer gently for 1–2 minutes without boiling further.

Turn off the flame and check for salt. Add 1 tsp of jaggery powder to enhance the flavor.

Prepare a tempering with mustard seeds, broken red chilies, and 1 tsp of coconut oil. 10. Pour the tempering into the sambar, garnish generously with coriander leaves, and cover the vessel.

Note:

Tiffin sambar thickens as it cools, so adjust the consistency with hot water as needed before serving. Since no coconut is added, this sambar stays fresh for 1–2 days. Enjoy every last drop!

Tiffin sambar