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
I make this Tiffin sambar especially with Idly and hence the name Idly Sambar or Tiffin Sambar. This sambar goes very well with Idly/Dosa, even for Pongal / Upma. I use moong dhal (Payatham paruppu/Siru paruppu) for the preparation of this sambar. Usually for sambar we use Toor Dal but for Idli Sambar we use Moong Dal. The regular Sambar will also be a perfect side dish for any South Indian Breakfast. But this is a slight variation and it will be so yummy and tasty.
Tiffin Sambar with a dash of ghee is a perfect accompaniment for Idly/Dosa. It has a perfect blend of dal, the flavor of vegetables. With Moong dal, its so light and easy to digest, yet very tasty!
In addition to the variation of using moong dal in place of toor dal, we also add mixed veggies which are chopped finely in this Tiffin Sambar along with Green chili, tamarind and sambar powder. This same method can be used and instead of sambar powder, we can fry Bengal gram(Kadalaparuppu), Coriander Seeds and Red chili and add grind those fried ingredients to a paste and add it to the sambar. That is the Hotel Style Tiffin Sambar. That way we get more quantity. If I have guests or friends at home, then I prefer the Hotel Style Tiffin sambar. But if i’m making for my family then I will prefer this easier and quicker method of making Tiffin Sambar.
If you invite somebody for the breakfast/tiffen and you are making idly/dosa, then try Tiffin sambar instead of regular Sambar, next time to serve with Idly/dosa and i am sure your guest will like it and no wonder if they ask the recipe for idly 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
Soak the tamarind in water for sometime and extract the juice and keep it aside
Pressure cook the moong Dal and mash it and keep it aside. Chop the vegetables and clean it in water.
Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add the curry leaves and hing and fry for a minute. Add the green chilies
First add the onion and fry it in the oil for about one minutes. Add Tomato and fry for another one minute. Now add the chopped vegetable along with turmeric and fry for a while. To this add water to cook the vegetables
Allow the vegetables to cook for about 5-10 minutes in medium flame. When the vegetables are almost cooked, add the tamarind extract and salt and allow the tamarind juice to boil for 5 minutes till the raw smell goes off.
Then add the sambar powder. Keep in medium flame and let the mixture cook for about 5 minutes.
When the raw smell of sambar powder goes off, add the mashed Dal and stir well. Add 1/2 Cup of water to make the consistency a little thin. When the sambar starts to boil, garnish with coriander leaves and remove from flame
The mouth-watering Tiffin Sambar(Gotsu) is ready for serving
Video
Notes
To increase the taste, let's try to make the fresh sambar masala (instead of sambar powder) - Take 1 tsp of Chana dal, 1 tbsp of Coriander Seeds, 5 to 7 Red Chili, 1 tsp Cumin Seeds and fry them in a 1 tsp oil and fry for a minute. Take them in a mixture, add 1 tbsp of coconut and grind them into a fine paste and add it to the tamarind juice.
We can add 1 tablespoon of grated jaggery but its optional.
Finally add a 1 tbsp of Ghee to enhance the flavor in the sambar
Nutritional Info
Nutrition Facts
Tiffin Sambar | Idli Sambar | Moong Dal Sambar
Amount Per Serving (1 Cup)
Calories 152Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 25g8%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
Soak the tamarind in water for sometime and extract the juice and keep it aside
Pressure cook the moong Dal and mash it and keep it aside
Finely chop the vegetables and clean it in water. Chop the green chilli vertically and add it to the chopped vegetables. Heat the oil in pan, and add mustard seeds when the oil is hot. Once the mustard seeds begins to sputter add the curry leaves and hing and fry for a minute. Also add Green chili.
Now add the chopped vegetable along with turmeric and fry for a while. To this add water to cook the vegetables
When the vegetables are almost cooked, add the tamarind extract and salt and allow the tamarind juice to boil for 5 minutes till the raw smell goes off. Then add the sambar powder. Keep in medium flame
When the sambar starts to boil and the raw smell of sambar powder goes off, add the mashed Dal and stir well. Add 1/2 Cup of water to make the consistency a little thin. When the sambar starts to boil, garnish with coriander leaves and remove from flame
The mouth-watering Tiffin Sambar(Gotsu) is ready for servingServe this yummy Tiffin sambar with Idli/Dosa/Uthappam/Pongal and any upma varieties
I can very much see the sambar powder measurement in the recipe. I am not sure why you are not able to see the same. Anyhow, you can use 2 teaspoon of sambar powder for the above ingredients.
Hello,
Now-a-days many of us are using tamarind concentrate- Tamicon. I guess it is pretty popular than extracting tamarind juice everyday. Can you pl give equivalent amount of puli with Tamicon as well ? It will be easy for us to follow your recipes
Thanks.
You can use 1.5 tablespoon Tamarind concentrate. I rarely use tamarind concentrate. i will use it only for chutney/thogayal that’s why i don’t want to give random measurement. I will try to use and give it next time
Hello, I have been following your wonderful website for a few days.
Wanted to add one piece of advice: When Tamarind is extracted add a few more water to it and bring it to boil. This way the raw smell of tamarind goes off completely. Then add the boiled juice to sambar.
Thanks,
Suresh
Whn wil u add the Sambar powder?
Hi Deepa,
Sorry, my mistake. You should add the sambar powder when you add the tamarind extract. Thanks for pointing it out. I have corrected the recipe.
tried mungdal sambar and it was very good easy to digest too
The recipe still does not show the sambar powder and its measure, as an ingredient.. Could you post the updated recipe once agian pls…
Hi Malathy
I can very much see the sambar powder measurement in the recipe. I am not sure why you are not able to see the same. Anyhow, you can use 2 teaspoon of sambar powder for the above ingredients.
Thanks
Subbalakshmi
I see the sambar powder now:-) Going to try this out today… Can you also add onions to this sambar (big onion, finely diced)?
Sure Malathy. You can add onions as well for sure.
Dear Mami
You have mentioned garnish with coriander seeds Is it to be fried or added raw to the sambhar
Apologies Vasanthi. This should be coriander leaves. I wrongly mentioned as Coriander seeds. Its a typo error. I have corrected it now.
Can I add 'hing' to Gotsu? Everyone in my family likes the flavour of hing in Sambar.
Hi,
Really mouthwatering to see. i like sarabavana hotel's sambar very much…seems ur sambar….will try my best. thanks for all recipies.
rs lakshmi
Makes me want to try this again.. BTW, I love that kutty stainless steel bucket 🙂
Tried this sambar today, the pathiram was licked clean, not a drop of sambar left. Slurpily yummy…. Thank you for posting this recipe.
What is the easiest and cleanest way to print your recipes without printing the whole html PAGE?
Hello,
Now-a-days many of us are using tamarind concentrate- Tamicon. I guess it is pretty popular than extracting tamarind juice everyday. Can you pl give equivalent amount of puli with Tamicon as well ? It will be easy for us to follow your recipes
Thanks.
You can use 1.5 tablespoon Tamarind concentrate. I rarely use tamarind concentrate. i will use it only for chutney/thogayal that’s why i don’t want to give random measurement. I will try to use and give it next time
Hello,
Now a days, many of us are using Tamicon tamarind concentrate. Can you pl give tamicon equivalent puli amounts in your recipes?
Thanks,
Hello, I have been following your wonderful website for a few days.
Wanted to add one piece of advice: When Tamarind is extracted add a few more water to it and bring it to boil. This way the raw smell of tamarind goes off completely. Then add the boiled juice to sambar.
Thanks,
Suresh
Thank You Suresh will follow your way surely