Go Back
Tiffin Sambhar Hotel Style சாம்பார் served in a bowl with thick texture, curry leaves and roasted spices.

Tiffin Sambar Recipe | Hotel Style Sambar for Idli & Dosa

A thick and flavourful hotel style Tiffin Sambar prepared with toor dal and a special roasted masala paste — perfect for idli, dosa, paniyaram, pongal and chapati. No sambar powder or chilli powder needed, the home-ground masala gives all the taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, dinner, Side Dish
Cuisine: Indian, south India, southindian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Toor dal 100 g
  • 1 no Onion medium
  • 1 no Tomato medium
  • 1/2 tsp Turmeric powder
  • 1/4 tbsp hing powder
  • Salt — as needed
  • Water — as required
  • 1 tbsp Chana dal (kadala paruppu / Channa Dal )
  • 1 tbsp Urad dal
  • 1.5 tbsp Coriander seeds dhania
  • 4 nos Dry red chillies
  • 2 tbsp Grated coconut
  • 2 tbsp Ghee
  • 1/2 tsp Cumin
  • 1/2 tsp Mustard seeds
  • 2 Dry red chillies
  • 1 Medium onion sliced
  • A handful curry leaves
  • A pinch of jaggery
  • 1/2 tbsp ghee

Equipment

  • 1 Pressure Cooker
  • 1 kadai

Method
 

  1. Wash and Soak Toor dal for 1 hour.
  2. Add soaked dal, 1 tomato(sliced), 1 onion (sliced), turmeric, salt , hing powder and water to pressure cooker.
  3. Cook for 5–6 whistles until soft.
  4. Meanwhile, dry roast chana dal, urad dal and coriander seeds for 3 minutes.
  5. Add red chillies and grated coconut, roast till aromatic.
  6. Cool and grind to a smooth paste with little water.
  7. Extract tamarind water and keep aside.
  8. Heat ghee in a wide pan.
  9. Add mustard let it splutter and cumin.
  10. Add 2 dry red chillies broken.
  11. Add sliced onion and curry leaves; saute till translucent.
  12. Add the grounded masala paste and saute for 3 minutes.
  13. Add tamarind water and boil for 2 minutes. (dont over boiled the tamrind water )
  14. Add cooked dal mixture and mix well.
  15. Close lid and cook for 5–10 minutes until thick.
  16. Add a pinch of jaggery and switch off.
  17. Finish with 1/2 tbsp ghee before serving.

Notes

• Sambar powder and chilli powder are not needed in this recipe.
• The roasted masala paste gives the hotel-style flavour and colour.
• Adjust thickness by adding more water if serving with dosa.
• Add extra ghee while tempering for a richer taste.
• You can use moong dal instead of toor dal for a lighter flavour.
• Pairs best with idli, dosa, paniyaram, pongal and chapati.