BREAKFAST RECIPE

Tiffin sambar is a South Indian lentil-based soup that is typically served with idli, dosa, vada, and other tiffin items. It is a delicious, healthy, and easy-to-make dish that is perfect for breakfast or as a mid-day snack.

Here is a recipe for making tiffin sambar at home:

Ingredients:

1. 1 cup toor dal (split pigeon peas)

2. 2 cups water

3. 1/2 tsp turmeric powder

4. 1 tsp oil

5. 1 tsp mustard seeds

6. 1/2 tsp cumin seeds

7. 1 red chili

8. 1/2 tsp asafoetida (hing)

9. 10-12 curry leaves

11. 1 onion, chopped

12. 1 tomato, chopped

13. 1/2 cup chopped mixed vegetables (carrots, beans, eggplant, pumpkin, etc.)

14. 2 tbsp tamarind paste

15. 1 tsp sambar powder

16. 1 tsp salt (or to taste)

Instructions:

1. Rinse the toor dal and soak it in water for 30 minutes.

2. Drain the water and add the soaked dal to a pressure cooker along with 2 cups of water, turmeric powder, and a pinch of salt. Pressure cook for 4-5 whistles, or until the dal is soft and cooked through.

3. Heat a pan and add oil to it. Once the oil is hot, add mustard seeds and cumin seeds. When the mustard seeds start to pop, add the red chili, asafoetida, and curry leaves. Stir for a few seconds.

4. Add the chopped onion and sauté until it turns translucent. Add the chopped tomato and mixed vegetables and sauté for a few more minutes.

5. Add the tamarind paste, sambar powder, and salt to the pan and mix well. Cook for 2-3 minutes until the raw smell of the tamarind disappears.

6. Add the cooked toor dal to the pan and mix well. Add more water if the sambar is too thick.

7. Bring the sambar to a boil and let it simmer for 5-10 minutes on medium heat, or until the vegetables are cooked through and the flavors have blended well.

8. Serve hot with idli, dosa, vada, or any tiffin item of your choice.

Tips:

• You can use any vegetables of your choice in the sambar. However, make sure to chop them into small pieces so that they cook quickly.
• If you don't have tamarind paste, you can soak a small ball of tamarind in water and extract the juice.
• Adjust the amount of sambar powder and salt to suit your taste.
• You can also add a pinch of sugar to the sambar to balance the flavors.
• Leftover sambar can be stored in the refrigerator for 2-3 days and reheated before serving.

Tiffin sambar is a healthy and nutritious dish that is packed with protein, fiber, and essential vitamins and minerals. It is also vegan and gluten-free, making it a perfect choice for people with dietary restrictions. By following this simple recipe, you can easily make tiffin sambar at home and enjoy it with your favorite tiffin items.

The history of tiffin sambar can be traced back to the South Indian state of Tamil Nadu, where it is a popular dish. The word "tiffin" is a British term that was used to describe a light meal or snack, typically taken in the mid-morning or afternoon. In Tamil Nadu, tiffin items such as idli, dosa, vada, and pongal were served as snacks or light meals throughout the day.

Over time, the combination of tiffin items and sambar became a popular breakfast and snack option in Tamil Nadu, especially in the cities of Chennai and Madurai. Tiffin sambar is typically lighter and less spicy than the traditional sambar served with rice, and it has a slightly thinner consistency to complement the texture of the tiffin items.

Today, tiffin sambar is not only popular in Tamil Nadu but also in other parts of South India and in South Indian restaurants all over the world. It is a versatile and flavorful dish that can be customized to suit individual tastes and preferences. Some variations of tiffin sambar may include different vegetables or spices, while others may use different lentils such as moong dal or chana dal.