Tiffin Sambar (without tamarind)

It took 4 years to post a sambar powder recipe. First, let me say, this blog marked another fruitful year this week. I still continue with the same enthusiasm but not the frequency perhaps and you my reader have been my key motivator for this four years journey.

If you own a food blog, you can figure out the task behind, you cook, click, eat the cold food (my paper roast dosa turned like cloth), order strictly your kid not to touch the food until the photo shoot is finished. That doesn't stop there, while cooking I roughly sketch in my mind , how to stage the dish, which plates, bowl to pull, background color, lighting etc... One top of that, which I hate is all the dishes to be washed and the props tucked away somewhere. Those pictures have to be downloaded and my pictures are RAW format, need a further step to process and save it. Again, type the recipe with a related anecdote and this one happened only if I am in good mood :) 

Well, if the picture is delicious or recipe was fantastic- so many tasks are hidden behind the scene. My lone request: Respect others work, give credit if you have taken the picture/ recipe from someone. Thank you to keeping me in your reader!

I have already expressed here, I am not a sambar person :)  And this blog reflects more what I like to eat and of course what my little family appreciate too. They can survive with a bowl of sambar for days without fuss but not me. 

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Sambar Powder

Yield: approx: 1 1/2 TBPS

Ingredients: 

1 tbsp   Coriander

1 tbp     Chana dhal

1/2 tsp   Cumin

1/4 tsp   methi / fennugreek

5 to 6 Red chillies (I used 2 different type of chillies) (for color (Byadgi chilli) and hot plain red chilli)

Dry roast with a drop of oil , cool and ground into powder.

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Sambar without Tamarind/ Tiffin Sambar
Yield: can be served for 3 to 4 adults


 Ingredients:


Toor dhal: 1/2 cup
Split moong dhal: 1 tbsp
Pearl onion: 12 small onions-peeled
Three firm medium tomato: diced
Turmeric: 1/4 tsp
Hing: a pinch
Salt:to taste
Sambar powder: use the recipe or  1 tbsp (of ur choice)

Method:

Rinse both dhals, put in a vessel or directly in cooker. Add the onion, tomato, turmeric and hing with 2 cups of water.
Cook until 4 whistles, let the pressure release before opening. Open and smash slightly the dhal.
Meantime, prepare the Sambar powder, mix with 1/2 cup of water.
Boil the sambar mixture for 2 to 3 minutes , add the dhal mixture, adjust the salt and cook another 5 to 7 minutes.

Now in a separate pan , make the seasoning:

Add 2 tsp of oil or ghee, 1 tsp of mustard seeds, 1/2 tsp of cumin seeds, a pinch of hing, let it crack, add few curry leaves and chopped cilantro

Mix the seasoning in the sambar, serve with idlis, dosa, vadas,...

Note: As there is no tamarind, you should use a slightly unriped tomato to give the natural tangy taste. Tamarind will be not be good for this one.
You can  add lemon but not required.
If you have acidic problem, reduce the Red chilli to 4 and make the sambar. Can be eaten with rice too.