You can never have too many sambar recipes. While I love using freshly roasted and ground masala for my sambars (arachuvitta sambar), there are days when I want to eat tasty sambars without much effort.
We south Indians have different sambars to go with rice,Β idlis/dosas and other tiffin items. And if you have tasted the sambars in the restaurants like Sangeeta, Saravana bhavan, Ratna cafe, Vasanta bhavan etc.. You know they are the best and each sambar would be different in their own way. Which restaurant serves your favorite sambar? do post them in the comments. I would love to know π
I have searched the web for numerous tiffin sambar recipes and found a few good ones. This recipe from sharmispassion is a favorite of mine because it is simple and easy and tastes very good with dosa/idlis/pongals/upmas. I wanted to try this tiffin sambar recipe in the instant pot and yes, it was very easy and delicious.
I made a few changes to the tiffin sambar recipe and it worked out fine for us π I have a bad habit of not following any recipe to the T.Β So hereβs my version of hotel sambar.
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Made this today and itβs delicious. Thank you! I used toor dal instead of moong dal and I doubled the quantities of dal and the other ingredients, but increased the water just to 3 cups. It still turned out great.
Awesome! Toor dal works well too :)
You say "Switch off the saute mode.
Add the ground mixture, soaked dal, 2 1/2 cups water and close the lid. Cook on manual.
Don't you think that the ground paste also to be sauteed to be freed from the raw smell?
Hello, the ground mixture will get cooked in the manual mode. It does not need to be sauteed separately and you wont have raw smell. I do this in normal pressure cooker too and havent had issues of raw smell before.
which brand of sambhar powder or can you provide recipe for powder? Secondly, for the fried Channa dal is it the raw dal or the dry Chana dal snack like the kind haldirams makes?
I use homemade sambar powder. If you want to buy it you can try shakti sambar powder. Its pretty close to what we make at home. I'll post the recipe for my homemade powder soon π as for the fried chana dal it is also called pottukadalai in tamil. It's usually used in mixtures and namkeens..π