Sambar for Tiffin

Tiffin Sambar can be prepared with green gram (paasi parupu) or masoor dal. In this post I used green gram and it goes very well with idli, dosa varieties, or pongal. If you are serving sambar alone for plain idli or dosa, you have to make it spicier by adding more chilli powder.

Cooking Time: 30 min

Serves : 3



  1. Green gram dal – 1/2 cup (100 g)
  2. Onions – 2 No.
  3. Tomato – 3 Nos.
  4. Curry leaves – 1 sprig
  5. Sambar powder – 1 tsp
  6. Chilli powder – 1 tsp
  7. Turmeric powder – 1/2 tsp
  8. Asafoetida – 1/2 tsp
  9. Cumin seeds – 1 tsp
  10. Oil – 1 tbsp
  11. Salt – 1 tsp


  • Cut onions into long slices and chop tomatoes.
  • Wash green gram & add water (300 ml) into it for pressure cooking.
  • And then add chilli powder, turmeric powder, onions & tomatoes.
  • Pressure cook gram mixture (simmer the flame for 5 min. after whistle).
  • Mix sambar powder with water (2 tbsp) and keep aside.
  • Heat a heavy bottom pan with oil, add cumins & curry leaves and fry for 10 sec.
  • Add sambar powder water & asafoetida and bring to a boil.
  • Add cooked gram mixture & blend them together.
  • Add sufficient water to get pouring consistency and bring to a boil.
  • Garnish with coriander leaves & serve hot sambar with any tiffin.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s