A flavorful spice paste with lentils and spices adds tons of flavor to this tiffin sambar. It also makes it quick and convenient to make at short notice. I also add colorful vegetables to make this a wholesome side dish. It is great to serve with both idli or dosa or even rice.
About the recipe
I think we all need some quick and easy recipes in our repertoire. Like this easy Bombay aloo or this yummy peanut noodles recipes. Here I have an easy and instant version of traditional sambar. The best part of this recipe is that there is no need to cook dal which saves more than half the cooking time. In the traditional sambar recipe dal (either toor or masoor) is cooked until tender. But in this instant version, a spice paste with lentils and spices is used instead. It adds the same depth of flavor and gives it the same texture as the original. I love making this as tiffin sambar with idli, especially mini idli. But it tastes great even with dosa or rice. I add finely chopped vegetables to make this hearty and delicious. Give this quick sambar recipe a try and I am sure you will love it as much as we do.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make the spice paste recipe:
Lentils ~ toor dal, urad dal and chana dal.Coriander & fenugreek seeds, cloves, cardamom, raw rice & dry red chilies.Onion and tomatoesEither freshly grated or dry shredded coconut.
Here are the ingredients you need to make this sambar recipe for idli:
Vegetables ~ onion, bell pepper (capsicum) and carrot.Mustard and cumin seeds, hing.Curry leaves and green chilies.Jaggery, turmeric and salt.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make quick sambar for idli:
Make spice paste
Heat oil in a small skillet on medium-hot heat. Add the red chilies, cardamom, cloves, coriander & fenugreek seeds, dals and rice. Sauté until the seeds and spices start to toast and get fragrant. Add coconut and cook for couple of minutes. Next add onion and tomato. Cook till the tomatoes turn soft and almost mushy. Turn off the heat and let the mixture cool slightly. Grind the mixture into a smooth paste.
Make tiffin sambar
Heat oil in a medium size saucepan on medium heat. Add mustard and cumin seeds and once they start to splutter asafetida, curry leaves and green chilies. Next add the onions, carrot and peppers. Cook on medium flame until the veggies are tender. Add the ground spice paste, turmeric, tamarind paste, jaggery, salt and water. Bring the sambar to a boil on medium-high heat. Lower the heat and simmer until the sambar is frothy on top. Turn off the heat. Garnish with chopped cilantro and serve with idli/ dosa or rice.
Expert Tips
Make the spice paste up to 2 days in advance. Store it in an airtight container in the refrigerator. Freeze for up to 1 month and use as needed.If you are not a big spice lover, then skip the ‘spicy’ spices - cloves and cardamom to tone down the spiciness. You can use your favorite mix of vegetables. Sweet potato, drumsticks, green beans, potato etc. will work great here.Since this instant sambar recipe is great with idli, make sure to chop the veggies finely.Store leftover sambar in the fridge for up to 3 days. You can also freeze it for up to a month.
You might also like
Here are some idli and dosa recipes that you might like to serve this sambar with: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
