Tiffan Sambar

Hotel style...

Makes : 4 serves


Moong dal – ½ cup

Special masala powder – 4 teaspoons

Salt – 2 teaspoons

Hing – a pinch

Turmeric powder – ¼ teaspoon

Tamarind paste – 1 teaspoon

Coriander leaves – 2 teaspoons (finely chopped)


Sesame oil – 1 teaspoon

Mustard seeds – ½ teaspoon

Fenugreek seeds – ¼ teaspoon


Carrot – 1

Drumstick – 2 to 3 one inch pieces

Brinjal – 1 small sized

Small onions – 10 to 15

Tomato – 1 mid sized


  1. Dry roast the moong dal in a non stick pan until goldenbrown (you would be able to smell the aroma).
  2. Pressure cook for a few whistles and keep aside.
  3. Heat sesame oil in a non stick deep pan, add mustard seeds allow spluttering.
  4. Add fenugreek seeds and wait until they turn golden brown.
  5. Add small onions and sauté till they are transparent.
  6. Add chopped tomatoes and other veges along with turmeric powder, sauté for a couple of minutes.
  7. Mash the cooked dal well and add the sautéed mixture to the pressure cooker and allow just one more whistle.
  8. Once pressure is off, add the tamarind pulp, special masala powder, salt , a cup of water and hing, mix well to sambar consistency.
  9. Allow to boil for 3 to 5 mintues.
  10. Garnish with coriander leaves and serve with hot idlis/dosas.