Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too.
This sambar recipe is a bit unique recipe with a combination of dals and without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.
Check out my other side dishes for idli and dosa
- Brinjal Kichadi
- Brinjal Kichadi with Dal
- Puli Milagai
- Tomato chutney
- Tomato Onion Thokku
- Tomato Chutney with green chillies
- Ridge gourd Sambar
- Tiffin Sambar
- Puli Milagai with coconut milk
- Brinjal chutney with black urid dal
- Ridge Gourd Chutney - Peerkangai Chutney
- Small onion chutney with black urid dal
- Coconut chutney with red chillies
- Coconut chutney with green chillies
- Brinjal chutney with red chillies
- Instant Tiffin Sambar
- Easy Tiffin Sambar
- Chettinad Onion Tomato Chutney
Here is the video link for Quick Tiffin Sambar
Quick Tiffin Sambar Recipe Details
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : sambar
Author : Muthulakshmi Madhavakrishnan
- 1/8 cup moong dal
- 1/8 cup toor dal
- 15 to 20 small onions
- 4 green chillies
- 1 medium carrot
- 3 beans
- 2 brinjal
- 1 small potato
- 3 tomato
- 1/4 tsp turmeric powder
- 1/4 tsp asafoetida powder
- 1/2 tsp sambar powder
- 1/2 tsp mustard and urid dal
- 2 red chillies
- few curry leaves
- 2 tbsp oil
- salt to taste
Peel the skin off the small onions and slit the green chillies. Cut the carrots, beans, potato, brinjal and chop the tomatoes. Measure and add the dals in a vessel and rinse them two times.
Take a small pressure cooker or pan and add the rinsed dals along with the vegetables by adding enough water, turmeric powder and 2 tsp oil. Pressure cook for 3 whistles.
Allow the pressure to settle down naturally and open the pressure cooker. Gently mash the dals and vegetables with a ladle or wooden masher.
Heat oil in a kadai and add mustard, urid dal and broken red chillies. When it splutters add few curry leaves. Reduce the heat to low and add the mashed mixture. .
Boil the sambar for 5 minutes on medium heat and add chopped coriander leaves and curry leaves. Turn off the heat.
Transfer the sambar to the serving dish and serve hot with idli, dosa or ven pongal.
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