Idli Sambar, or Tiffin Sambar, is a delicious South Indian Breakfast served with steamed idli. Made with toor daal, this recipe of one-pot Tiffin Sambar gathers in just under 25 minutes!
I am sure I was born in the wrong part of India! Yes, you read it right. Being a north-Indian, I am in awe of South Indian dishes- Tomato chutney, Rava Upma, Coconut Chutney, Uttapam, and a lot more.
This is my version of quick Tiffin Sambar, which uses toor dal (arhar dal), seasonal veggies like carrots, green beans, and onions, along with Indian spices. This is a one-pot, super easy recipe that is packed with an abundance of flavor.
While there can be several ways to make it, my sambhar recipe involves boiling dal and vegetables together. This not only saves time but adds a depth of flavor when I slowly cook veggies in dal.
Learn how to make dosa or idlis from scratch using my homemade dosa batter recipe.
Team this amazing south Indian lentil stew with Idli Podi Recipe, Idli, Podi Dosa, Uttapam, rice, or have it as is!
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Ingredients
See the recipe card for exact ratio and measurements of the ingredients.
- Toor Dal- or Arhar dal or pigeon peas work best for this recipe. We don't prefer mixing dals. Feel free to add another lentil.
- Curry Leaves- I prefer using fresh kadi patta.
- Green Chili- going to be a spicy sambar. Adjust heat.
- Vegetables- Carrot, pumpkin, onion, tomato, garlic. I never add capsicum. Trust me it will take over the whole flavor.
- Indian Spices- mustard seeds, turmeric powder, dried red chilies, red chili powder.
- tamarind paste- can use homemade or lemon juice. I have used store-bought.
- Sesame oil- can use any cooking oil or ghee.
- Salt
How To Make Idli Sambar or Tiffin Sambar
Step 1. Wash, Soak lentils and chop veggies
In a bowl, add arhar dal and rinse it several times till the water is clean. Soak it while you prep veggies.
Roughly chop veggies- onion, tomato, carrot and pumpkin. Grate Garlic.
Step 2. Temper veggies in a pressure cooker
In a pressure cooker, heat oil. Add mustard seeds. Once they crackle, add red chilies dried), curry leaves. Add grated garlic, onions, and green chilies. Cook till onions are transparent and add tomatoes. Cook for 2 min on slow flame and then add chopped veggies- carrot, pumpkin. Add a little bit of salt, red chili powder, and turmeric powder, and cook on a slow flame.
Step 3. Boil Toor Dal
In the same pressure cooker, add the soaked toor dal. (remove soaked water). Add water to soak dal and veggies 2 inches deep. Add salt and pressure cook for 2 whistles on full flame. Cook on slow flame for 5-10 minutes.
Step 4. Cook Sambar on slow flame
Let the pressure cooker cool off. Cook on slow flame for about 5-8 minutes. Add tamarind paste. You can add garam masala or sambar powder at this stage. While sambar is cooking, you can make idlis.
Step 5 Serve It.
Serve the warm and fresh tiffin sambar with soft and fresh idlis.
Expert Tips
- This Tiffin sambar can be packed for lunches easily. It is of slightly thin consistency. So, you may check for leakage before packing. I suggest packing when it cools off and add idlis along as they will soak up the sambar.
- Make sure to keep stirring when sambar is cooked on slow flame.
- Add tamarind at the last, as adding any sour-flavored thing with raw veggies won't let them cook. Sour flavors are added at the last when the veggies are cooked.
- You can store the leftovers in the refrigerator for about 3-4 days or freeze them for a week.
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Idli Sambar Recipe (Tiffin Sambar)
Equipment
- 1 Pressure Cooker
- 1 bowl for soaking toor dal
Ingredients
- 1.25 cups Toor Dal or Arhar dal or pigeon peas wash and soak
- 1 medium onion
- ½ cup pumpkin
- ½ cup carrot
- 1 medium tomato
- 1.5 teaspoon Sesame oil can use ghee
- 1 tablespoon tamarind paste I have used store-bought
- 1-2 cloves garlic grated
- 2 piece Green Chili going to be a spicy sambar. Adjust heat.
- 8-10 leaves Curry Leaves fresh kadi patta
- 1 teaspoon mustard seeds (black rai)
- 1 teaspoon turmeric powder
- 1.25 teaspoon red chili powder
- 2-3 piece dried red chilies
- Salt
Instructions
- How To Make Idli Sambar or Tiffin Sambar
- Step 1. Wash, Soak lentils and chop veggies
- In a bowl, add arhar dal and rinse it several times till the water is clean. Soak it while you prep veggies.
- Roughly chop veggies- onion, tomato, carrot and pumpkin. Grate Garlic.
- Step 2. Temper veggies in a pressure cooker
- In a pressure cooker, heat oil. Add mustard seeds. Once they crackle, add grated garlic, onions, green chilies, and curry leaves. Cook till onions are transparent and add chopped veggies- carrot, pumpkin. Add a little bit of salt, red chili powder, turmeric powder, and cook on a slow flame.
- Step 3. Boil Toor Dal
- In the same pressure cooker, add the soaked toor dal. (remove soaked water). Add water to soak dal and veggies 2 inches deep. Add salt and pressure cook for 2 whistles on full flame. Cook on slow flame for 5-10 minutes.
- Step 4. Cook Sambar on slow flame
- Let the pressure cooker cool off. Cook on slow flame for about 5-8 minutes. Add tamarind paste. You can add garam masala or sambar powder at this stage. While sambar is cooking, you can make idlis.
- Step 5 Serve It.
- Serve the warm and fresh tiffin sambar with warm idlis.
Notes
- This Tiffin sambar can be packed for lunches easily. It is of slightly thin consistency. So, you may check for leakage before packing. I suggest packing when it cools off and add idlis along as they will soak up the sambar.
- Make sure to keep stirring when sambar is cooked on slow flame.
- Add tamarind at the last, as adding any sour-flavored thing with raw veggies won't let them cook. Sour flavors are added at the last when the veggies are cooked.
- You can store the leftovers in the refrigerator for about 3-4 days or freeze them for a week.
| Nutrition Facts | Per Serving (1 of 7) |
|---|---|
| Calories | 146 |
| Total Fat | 2.8g |
| Saturated Fat | 0.3g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 56mg |
| Total Carbohydrate | 24g |
| Dietary Fiber | 7g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Protein | 8g |
| Vitamin C | 16% DV |
| Calcium | 3% DV |
| Iron | 10% DV |
| Potassium | 465mg |
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