Tiffin Sambar for Idlis is a flavoursome Sambar made with Yellow Moong dal and a dash of Toor Dal. I have another version of Moong Dal Sambar that gets served as Tiffin Sambar at home. However, I have added green chillies along with the toor dal to give some change to the tiffin sambar.
This version of Moong Dal Sambar used to be made quite often at home during our childhood. As I have said, the sambar that Amma makes for tiffin tastes different from the one she makes for Rice. Even if it is the regular Vengaya Sambar, it always somehow tastes different. She says she hasn’t made any change, yet one would find it so. Anyway, the other sambar that gets served for Idlis would be this Yellow Moong Dal Sambar.
When I had made it the first time after marriage, Hubby Dear didn’t like it. He said it was too mild for the already mild Idlis. So I am making this after many years, and decided the green chillies will give the required kick to the sambar. This one was liked by the boys as well and wanted it to be repeated. I guess when one needs a change, this can be a good one to serve for Idlis.
I always have this Whole Spice Blend mixed and ready for tempering all my Sambar. While the Bengalis have popularised their Panch Phoran, I guess we have failed to do it with our own. I have always found this all readily mixed in my Amma’s pantry and so in mine too. In this sambar, I have used almost a 3/4 tsp of the same, but have given individual measurement as well.
Enjoy this Tiffin Sambar with hot Idlis!
We are starting the Week 2 of BM#81 and this week I will be sharing 3 different Lentils Salads and Sides. I know we just completed a whole month of lentils and I felt this lentil sides will be a great share!
Step By Step Pictures for making Tiffin Sambar for Idlis
Tiffin Sambar Ver 2
For the Dal to be Pressure Cooked
3/4 cup Yellow Moong Dal / Pasara Pappu / Pasi Paruppu
1/4/ cup Toor Dal / Kandi Pappu / Tuvaran Paruppu
2 Green Chillies
Handful Coriander Leaves
1 cup Tomatoes chopped
2 tsp Sambar Podi
2 tsp Tamarind Extract
A Pinch Turmeric Powder
Salt to taste
For the Tempering
2 tsp Cooking Oil
1 tsp Mustard Seeds
1/2 tsp Urad Dal
1 tsp Cumin Seeds
1/4 tsp Fenugreek Seeds Methi Seeds
A pinch Asafoetida Hing
1/2 cup Shallots / Sambar Onions
1/4 cup Onions juliennes
Handful Curry Leaves
2 Dried Red Chillies
For the Pressure Cooking
Wash and take both the dals in the pressure cooker, along with turmeric powder and cook for 2 to 3 whistles.
Wait for the pressure to fall down. Remove the lid, add the green chillies, tomatoes, coriander leaves, Sambar Podi, tamarind extract.
Pressure cook for another 2 whistles. Once the pressure falls down, using the masher, mash everything well.
Add required water and salt, bring to boil.
Heat a nonstick pan with oil, add all the spices, then dry red chillies along with curry leaves and onions.
Fry till all is nicely fried. Pour this over the simmering sambar.
Serve hot with Idlis.