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Mess or Canteen Sambar is unique in its taste. College canteen or mess has to run an affordable business to cater the needs of so many people. They need to make the sambar in large quantities that too using less cumbersome process but with very good flavor and taste. Mess Sambar can be made in one pot using moong dal with least vegetables but still it gives very good yield and taste. Onion and tomato are the common vegetables used in this sambar. This goes as an accompaniment to most of the South Indian tiffin varieties like Idli, Dosa, Pongal, etc.,

Table of Contents

Tips for making Canteen Sambar:

Use more moong dal than toor dal to get the authentic canteen sambar taste. If you intend to serve this sambar for rice, then use more toor dal.
As we use 3 tomatoes, use only gooseberry size tamarind. If you feel the sourness of the sambar is not enough, then add lemon juice once the sambar cools down a little.
We are adding 5-6 slit green chili, so add the sambar powder accordingly.
If you like, you can add veggies like carrot, beans, potato etc.

If you like this Mess Sambar, then you can also try other Sambar recipes as well.

Ratna Cafe Style Sambar | Sambar for Idli, Dosa – Sambar with unique taste, flavor and texture!. Restaurant style sambar at Home.
Udupi Sambar | Udipi Style Sambar Recipe – Udupi Style Sambar is a popular sambar variety with richness of veggies along with a tinge of sweetness. Adding jaggery and cooking in coconut oil is the secret to this yummy sambar.
Tiffin Sambar / Idli Sambar / Payatham Paruppu Sambar – Idli Sambar | MoongDal Sambar is a mixed vegetable moong dal based sambar which is a perfect Side Dish for Idli / Dosa / Upma / Pongal. A perfect side dish for any South Indian Breakfast

Recipe card to make Mess Sambar

Method:

Soak the tamarind in water for sometime and extract the juice and keep it aside

In a pressure cooker add the following ingredients one after another - Chopped Onion, Chopped Tomato, Shallots, Slit Green Chili, finely chopped ginger, ¼ teaspoon Asafetida, Turmeric Powder, Sambar Powder, 1 teaspoon Salt, Moong Dal, Toor Dal, 2 cups of water.

Close the pressure cooker and cook the sambar over 5-6 whistles (with pressure cooker weight)

Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add hing and fry for a minute.

Add the Tamarind water and allow it to boil for about 5 minutes in low flame

Open the pressure cooker once the steam is fully released. Add the cooked Tamarind water in the pressure cooker. Mix it well and bring this mixture to boil and switch off the flame.