Idli sambhar | how to make tiffin sambhar recipe

Wash the toor dal (pigeon pea lentils) thoroughly with clean water twice and soak it for 1 hour. In a pressure cooker, add the soaked dal, salt, turmeric, and small pieces of bottle gourd (lauki). Close the lid and cook on medium flame for 3 whistles. Once done, turn off the heat and let the cooker cool. In a pot, boil water. Add drumsticks and let them boil until tender. Once the drumsticks are cooked, add chopped beans and carrots to the same water. Boil them briefly, then turn off the flame and cover the pot with a plate to keep the vegetables warm. Once the cooker cools, mash the cooked dal thoroughly using a whisk or ladle until smooth and consistent. In a non-stick pan, heat oil. Add mustard seeds (rai) and let them crackle. Then add cumin seeds (jeera), asafoetida (hing), and curry leaves. Add green chili and sauté for 1 minute. Add chopped onions and cook until they turn light brown. Add chopped tomatoes to the pan and cook until soft. Once the tomatoes are soft, add the boiled vegetables. Mix in the spices: red chili powder, Kashmiri chili powder, and sambhar masala. Stir everything well. Add the mashed dal to the pan and mix thoroughly. Add the strained tamarind water and let the sambhar come to a boil. Add chopped fresh coriander leaves. Prepare a tempering with mustard seeds, cumin, curry leaves, and dry red chilies, and pour it over the sambhar.