Tiffin Sambar / Hotel Sambar

Sambar, the most common South-Indian gravy/side dish has many avatars with slight variations. The most common form of sambar is made by stewing spiced vegetables in a tamarind broth and cooked yellow lentils. In this version of sambar that mirrors the version that's served in hotels, cooked mung beans (moong dal) is added instead of yellow lentils. Also, there's freshly ground spices such as coriander seeds, red chillies,  coconut, cumin, ginger, and garlic. Finally, as an irrevocable rule, there's ghee (clarified butter)! Un-apologetically so.

I have added radish, eggplant, onion and tomatoes. You can add any kind of vegetables, but try to always include onion and tomato. They make a difference to the flavor. 

This sambar goes great with dosas and idlis. It's simply a fantastic combination, which is why this is specifically called "tiffin" sambar (in South-Indian lingo, dosas and idlis are called tiffin items). 

Here's how it's done.

Ingredients (serves 4-6):

1. 1/2 cup moong dal / split yellow mung beans / payatham paruppu
2. 1/2 red onion, sliced
3. 1 tomato, diced
4. 1 radish / daikon, peeled and sliced
5. 1/2 eggplant, diced
6. 1" ball of tamarind soaked in 3/4 cup of hot water for 20 minutes
7. 1.5 tablespoons vegetable oil
8. 2 teaspoons sambar powder
9. 1/2 teaspoon turmeric powder
10. 2 tablespoons coriander seeds / dhania
11. 2 red chillies
12. 1 tablespoon bengal gram / channa dal / kadala paruppu
13. 1/4 teaspoon hing / asafoetida
14. 3 tablespoons grated coconut
15. 1.5 teaspoons jeera / cumin seeds
16. 3 cloves of garlic, diced
17. 1" inch block of ginger, peeled and roughly chopped
18. 1 tablespoon ghee / clarified butter
19. 1 teaspoon black mustard seeds
20. 1/4 teaspoon vendhayam / fenugreek seeds
21. few curry leaves
22. salt, as needed

Preparation:

1. Pressure cook the moong dal for 3 whistles with turmeric powder and enough water that comes up to 1/2 inch above the dal. When the pressure settles, mash the dal
2. Heat half a tablespoon of oil in a pan. Roast the coriander seeds, bengal gram, red chillies, and hing until the dal and seeds begin to change color. Add garlic and ginger and roast for a minute. When cool, grind this to a smooth paste along with coconut and 1 teaspoon of cumin seeds. 
3. Heat the remaining oil in a saucepan. When hot, add the onion slices and saute until they turn pink. Add tomato and sambar powder and saute until the tomato is mushy and well cooked. 
4. Add radish slices and eggplant and fry/cook for a minute. 
5. Extract the tamarind juice and add to the vegetables. Add another 1/2 cup of warm water to the tamarind pulp and extract more juice and add to the vegetables. If needed, add enough water to cover the vegetables
6. Add salt and boil this for 20-25 minutes on medium heat until the tamarind doesn't smell raw.
7. Add the ground paste (of spices) and mix well and cook for a couple of minutes.
8. Add the mashed dal and mix well. Add 1 cup of water (or as needed) to bring the sambar to required consistency. Cook on low heat for 5-7 minutes
9. Heat ghee in a small pan. When hot, splutter mustard seeds. Add 1/2 teaspoon cumin seeds, fenugreek seeds and curry leaves. Add this tempering to the sambar and mix well.  Remove from heat. Close the sambar until ready to serve

Serve sambar over rice, or as a side dish to idlis, dosas and other savory crepes.