Hotel Sambar / Tiffin Sambar

Hotel Sambar / Tiffin Sambar

Recipe Details

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Ingredients

Main Ingredients

• Toor dal – 1/2 cup
• Turmeric powder – 1/2 tsp
• Oil – 3 tsp, divided
• Water – 3 cups, for cooking the dal
• Onion – 1/2 medium, chopped
• Green chilies – 4, slit
• Curry leaves – 1 sprig
• Tomato – 1, chopped
• Tamarind – 1/4 lemon-sized piece
• Water – 1/2 cup, for tamarind extract
• Salt – to taste
• Sugar – 1 1/4 tsp
• Mustard seeds – 1/2 tsp

To Roast and Grind

• Dried red chilies – 6
• Chana dal – 1 tsp
• Fenugreek seeds – 1 tsp
• Coriander seeds – 3 tsp
• Poppy seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Raw rice – 1 tsp
• Grated coconut – 1 tbsp

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Preparation

1. Heat a small amount of the measured oil in a pan and roast the raw rice for about 1 minute. Remove and keep aside.
2. In the same pan, roast the grated coconut separately for about 2 minutes, until lightly aromatic. Remove and keep aside.
3. Add the dried red chilies, chana dal, fenugreek seeds, coriander seeds, poppy seeds, and cumin seeds.
4. Roast for about 2 minutes over low to medium heat, stirring continuously so the spices do not burn.
5. Allow all the roasted ingredients to cool completely.
6. Grind them together into a fine powder. Keep aside.
7. Add the toor dal, turmeric powder, a small amount of the measured oil, and 3 cups water to a pressure cooker.
8. Pressure cook for about 2 whistles, or until the dal is completely soft.
9. Allow the pressure to release naturally, then mash the cooked dal until smooth.
10. Soak the tamarind in 1/2 cup warm water, squeeze well, and strain to prepare the tamarind extract.
11. Chop the onion and tomato and slit the green chilies.

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Cooking Instructions

1. Heat the remaining oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the chopped onion, slit green chilies, curry leaves, and tomato.
4. Sauté until the onion softens and the tomato becomes pulpy.
5. Pour in the prepared tamarind extract and add salt.
6. Add the mashed toor dal and mix well.
7. Bring the sambar to a gentle boil and cook for about 3–5 minutes, stirring occasionally, until the raw tamarind aroma mellows.
8. Add 2 teaspoons of the freshly ground masala powder and the sugar.
9. Mix well and simmer briefly.
10. Taste the sambar. If you prefer a stronger masala flavor, add a little more of the ground powder gradually.
11. Do not add all of the prepared masala powder at once, as the flavor can become overpowering.
12. Adjust the salt and consistency if needed, then remove from the heat.

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Tips

Freshly Ground Masala: The roasted spice powder added toward the end is what gives this tiffin sambar its distinctive restaurant-style aroma and flavor.

Add the Masala Gradually: Start with 2 teaspoons of the ground powder and add more only after tasting. The full batch is more than you may need for one pot of sambar.

Extra Masala Powder: Cool any unused ground powder completely and store it in a clean, airtight container for another batch.

Dal Consistency: Mash the toor dal well for the smooth, slightly creamy consistency typically preferred in tiffin sambar.

Sugar: A small amount of sugar balances the tanginess of the tamarind and rounds out the flavor without making the sambar noticeably sweet.

Consistency: Tiffin sambar is usually a little more pourable than rice sambar. Add a small amount of hot water if needed to reach your preferred consistency.

Serving Suggestion

Serve Hotel Sambar hot with idli, dosa, paniyaram, ven pongal, vada, or other South Indian tiffin dishes.

Recipe Source: From my mother-in-law.