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tiffin sambar

pasi paruppu sambar
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Ingredients

Pressure cook

  • 1 tablespoon toor dal
  • 1/4 cup moong dal
  • 1 tablespoon masoor dal
  • 2 tomatoes
  • 1/2 cup onion
  • 3 garlic
  • 1/2 teaspoon cumin seeds
  • 3 green chilli
  • 1/8 teaspoon fenugreek seeds
  • Turmeric powder
  • 1 +1/2 cup water
  • Asafoetida

Sambar

  • Salt
  • 1 cup water
  • Coriander leaves

To temper

  • 1 tablespoon sesame oil
  • 1/2 teaspoon mustard seeds
  • Curry leaves
  • 5 small onion
  • 1/2 teaspoon sambar powder

Instructions

  • First wash moong dal, toor dal, and masoori dal and transfer them to the cooker
  • Add all the ingredients mentioned under “pressure cook”; cook for 5 years whistles and Simmer for a minute
  • Do natural pressure release
  • Peel the tomato skin
  • Keep the chilli aside and mash mell
  • Add chillies back
  • Furthermore more water; boil
  • Heat sesame oil
  • Add mustard seeds and splutter
  • Furthermore, add small onion and curry leaves; roast well
  • Add sambar powder; mix well
  • Transfer to the sambar
  • Sprinkle coriander leaves, asafoetida and salt; boil well

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