Here is a recipe on Toor dal Tiffin Sambar. I usually prepare tiffin sambar only with moong dal. But at times, it is easier for me to reserve some portion of cooked toor dal in the morning for tiffin. It saves me time in cooking dal. In moong dal sambar texture for the sambar is created with the dal. But with toor dal, we need to create the texture using vegetables only. You can use potato or yellow pumpkin to create the texture. In the recipe below I had used Parangikai (Yellow pumpkin), but you can substitute cooked and mashed potato in its place.
Here is a simple recipe for Toor dal Tiffin Sambar.
- 1/2 Cup Toor dal/Thuvaram paruppu
- 1 Tbsp Sambar powder
- 1/4 Tsp Asefoetida/Perungayam
- 1 Tsp Salt
- 10 nos Small onions/Chinna Vengayam peeled
- 2 Nos Tomato/Thakkali Chopped
- 50 grams Yellow Pumpkin/Parangikai Cubed
- 1 Tbsp Coriander stem Optional
- 1 Tbsp Oil
- 1 Spring Curry leaves/Karuveppilai
- 2 Nos Dry red chilli/Milagai
- 1/4 Tsp Vendayam/Methi optional
- 1/4 Lemon Size Tamarind Squeezed
- 1/4 Tsp Mustard Seeds/Kadugu
Pressure cook toor dal and yellow pumpkin together to mashing consistency. If you are using potato in place of yellow pumpkin, dice it and add cook it along with dal. I used coriander stem and added it to the dal.
Soak tamarind in water and extract its juice. Gather other ingredients.
In a kadai, add oil in medium flame. Add mustard seeds and when it cracks add methi seeds along with dry chillies. When raw smell goes off, add onions and fry in low flame. Cook till onion turns pink and add chopped tomatoes. Fry till tomatoes become tender.
To this, add extracted tamarind water along with salt and sambar powder. Cook till raw smell of tamarind and sambar powder disappears. Add asafoetida at this stage.
To this add dal and pumpkin mixture and allow the ingredients to blend well. Dilute to consistency as needed. Cook together for 5 minutes.
*The body for the sambar is given by the pumpkin. If you do not have pumpkin, you can use peeled and diced potato.
*Mash the vegetable with dal completely.
*Tiffin sambar has to be more runny than sambar prepared for lunch, and hence adjust consistency.
*If using potato, you might like to add a pinch of jaggery towards the end.
Toor dal Tiffin Sambar-Step by step instructions
*Pressure cook toor dal along with yellow pumpkin to mashing consistency.
*Squeeze water from tamarind and gather other ingredients.
*Heat oil in a kadai. In low flame add mustard seeds and allow it to splutter. To this, add methi seeds, dry chillies and curry leaves. Put peeled small onions and cook in low flame till onions turn pink. To this, add tomatoes and allow tomatoes to become tender.
*Pour in squeezed tamarind juice along with sambar powder and salt. Add Asefoetida and cook till raw smell disappears.
Also check my troubleshooting guide for Sambar or Kuzhambu. It has loads of tips that comes handy everyday.
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