Tiffin Sambar is a lighter, mildly spiced South Indian lentil-based stew typically served with idli, dosa, pongal, or vada. Unlike regular sambar, it has a thinner consistency and often includes a flavorful homemade sambar powder and soft-cooked vegetables like carrots, shallots, and tomatoes.
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Ingredients
For Pressure Cooking Dal
toor dal (split pigeon peas)1/2cup
water2cups
turmeric powder1/4tsp
refined oil1tsp
Vegetables
small shallots (or 1 medium onion, chopped)12
medium tomato, chopped1
small carrot, chopped1
small drumstick, cut into 2-inch pieces1
pumpkin1/4cup
medium Colocasia1
tamarind pulp2tbsp
For Tempering
- oil or ghee1 1/2tbsp
mustard seeds1tsp
cumin seeds1/2tsp
fenugreek seeds (methi)1/4tsp
dried red chilies2
asafoetida (hing)1pinch
curry leaves1sprig
Spices
sambar powder2tsp- turmeric powder1/4tsp
to taste salt1
Garnish
chopped fresh coriander leaves2tbsp
Nutrition (per serving)
Calories
53.9kcal (2.69%)
Protein
2.7g (5.4%)
Carbs
6.9g (2.5%)
Sugars
0.8g (1.6%)
Healthy Fat
1.6g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
How to make Tiffin Sambar
Cook the Dal
- Step 1
Wash the toor dal thoroughly.
- Step 2
Pressure cook it with water, turmeric powder, a few drops of oil, and pumpkin pieces for 3–4 whistles or until very soft and mushy.
- Step 3
Once cooled, mash the dal well until smooth.
Cook the Vegetables
- Step 1
In a pan, heat oil.
- Step 2
Add shallots and sauté for 2 minutes.
- Step 3
Add chopped tomatoes, carrots, and drumstick, and sauté for another 2–3 minutes.
- Step 4
Add water along with Colocasia and cook until vegetables are soft.
- Step 5
Add tamarind extract and boil for 5 minutes to reduce the raw tamarind smell.
Add Dal and Spices
- Step 1
Add the mashed dal to the cooked vegetables.
- Step 2
Stir well and add sambar powder, turmeric powder, and salt.
- Step 3
Add more water if needed to get a slightly thin, pouring consistency.
- Step 4
Simmer for 5–7 minutes until everything blends well.
Tempering
- Step 1
In a small pan, heat oil or ghee.
- Step 2
Add mustard seeds and let them splutter.
- Step 3
Add cumin seeds, fenugreek seeds, red chilies, asafoetida, and curry leaves.
- Step 4
Pour this tempering over the simmering sambar and mix.
Garnish & Serve
- Step 1
Turn off the heat.
- Step 2
Garnish with chopped coriander leaves.
- Step 3
Let the sambar rest for 10 minutes to enhance flavor.
Nutrition (per serving)
Nutrition (per serving)
Calories
53.9kcal (2.69%)
Protein
2.7g (5.4%)
Carbs
6.9g (2.5%)
Sugars
0.8g (1.6%)
Healthy Fat
1.6g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use shallots for authentic hotel-style flavor.
Adjust tamarind to taste—tiffin sambar should be mildly tangy.
You can add a small piece of jaggery for a slight sweet note.
FAQS
Can I use regular onions instead of shallots?
Yes, you can use regular onions, but shallots provide a more authentic flavor.
What can I serve Tiffin Sambar with?
Tiffin Sambar pairs well with idli, dosa, ven pongal, or medu vada.
Can I skip the tamarind pulp?
Tamarind pulp adds tanginess to the sambar, but you can substitute it with lemon juice if needed.
How do I make homemade sambar powder?
Homemade sambar powder typically includes roasted spices like coriander seeds, dried red chilies, fenugreek seeds, and lentils, ground into a fine powder.
Can I make this sambar ahead of time?
Yes, you can make it ahead of time. The flavors deepen as it rests, making it even tastier.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia