Friday, September 25, 2015

Tiffin Sambar | Moong Dal Sambar | Idli Sambar

Tiffin Sambar, a simple and delicious sambar made from moong dal. It's ideal for all south indian tiffin items like idli, dosa and pongal. This is the first sambar recipe that i had tried on my own when i started cooking and also it's very easy to prepare in the busy mornings.  For morning breakfast, we usually make sambar with moong dal or the combination of moong dal & toor dal.  Both tastes awesome with idies and dosas.
In the tiffin sambar, at our home, we normally don't use tamarind,since the idlies and dosa are already fermented and have enough sourness , the side dish for that doesn't need much tartness, the sourness from the tomato is enough for us, but if you feel the need of more tartness in your sambar, feel free and add  more or less tamarind as per your liking.  Now let's check out how to make this delicious tiffin sambar.

Moong Dal Sambar

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Sambar | Recipe Cuisine: Indian
Moog Dal - 1/4 cup
Toor Dal - 2 tbsp
Veggies - little more than 1/4 cup (chopped, i used carrot, beans, potato)
Pearl Onion - 5-6 nos
Tomato - 1 medium size
Green chili -1 no
Asafoetida - 1/4 tsp
Turmeric Powder - a pinch
Red chili powder - 1/2 tsp
Sambar powder - 1 tsp
Salt - to taste
Coriander leaves - few
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
In a pressure cooker, add the moong dal, toor dal, veggies, green chili,onions & tomato along with asafoedita & 1 cup of water, cook it for 3 whistle or till it's mushy.Once the pressure released, put the pan again in heat, add the spices(turmeric,red chili powder & sambar powder) & salt.Bring it to boil & keep it in medium flame for 5 mins. Temper the ingredients listed under "To Temper" & add into the sambar along with coriander leaves.Tasty Tiffin  Sambar is ready to serve.
  • Adjust the amount of water as per the consistency you want.
  • Don't add more veggies in this sambar, it doesn't taste good
  • I like to use small onions for sambar, but you can use regular onions too.



  1. So there is no tamarind in the Sambar? ..interesting, I do combine both the daals at times, but I have never made without a sour agent.

  2. Yes this has always been our Tiffin sambar too..very nicely prepared!

  3. I pretty much make it the same way too..

  4. I made this sambar for the first for this marathon.

  5. Interesting that u have without tamarind... Looks delicious

  6. I had bookmarked this from Usha place. This is what my hubby will love.

  7. I would love to have that breakfast platter with that many accompaniments.

  8. neer mixed daals...looks very authentic tiffin types