They say that (having) money takes away your peace of mind. The cycle of making more and maintaining what you have, is sure a strain on the mind as well as the body.
If the above is true, you are looking at a very peaceful person, with absolutely no strain whatsoever in body and mind.
We made our payments to the builder, including the huge extra amount he asked us to dish out at the very last minute. And that sure has squeezed us dry. Well, I guess our builder needs the money to continue sponsoring the cricket league matches here!
So, instead of getting our kitchen and interiors designed, me and my husband are totally relaxed, not even bothering to check up kitchen designs online. If we were getting our kitchen done, I would either be hunting for an architect/decorator or searching for designs online now.
Blogging would have definitely taken a back seat and all the energy would be in the interior design. I don’t think I would have been able to write about or enjoy small things in life, like this tiffin sambar.
Yeah, they are right. Not having money, does bring peace of mind of its own :-).
- Moong dal : 1/2 cup, cooked
- Onion : 1 medium, chopped
- Tomato : 1 medium, chopped
- Tamarind paste : 1/2 tbsp (optional)
- Sambar powder : 1 tbsp
- Turmeric powder : 1/2 tsp
- Water : 2 -3 cups
- Mustard seeds : 1 tsp
- Methi seeds : 1 tsp
- Curry leaves : 5-6 leaves
- Pearl onions : 3-4, sliced
- Mash the cooked dal and keep aside.
- Heat one tbsp oil in a pan and saute the onions. When they are turn pink, add the tomatoes and cook till they are mushy.
- Dilute the tamarind paste in a cup of water and add the sambar powder and mix to ensure there aren’t any dry lumps.
- Add this to the tomatoes and onions. Add one more cup of water and let it come to a boil. Let it cook for about 5-8 minutes, until the ‘raw’ smell of tamarind goes away.
- Now add the mashed dal and salt and let it come to a boil again. Cook for a further 5 minutes, till the sambar is thick. Check the seasonings and adjusting it. Add some more water and cook for some more time, if the sambar is too thick. Take off the heat and keep aside.
- For tempering the sambar, heat the oil or ghee in a small kadai. Add the mustard seeds and once it splutters, add the methi seeds and curry leaves. When the seeds become darker, add the sliced pearl onions and saute till brown. Add this to the sambar.
- This sambar goes well with all South Indian tiffin items.
- Blogging Marathon, Cook By Alphabets theme – the letter ‘T’
- The Kerala Kitchen, hosted this month by Ramya’s Recipes
- My Legume Love Affair #46
12 thoughts on “Tiffin Sambar”
Love the sambhar served in the bucket.
Loved the B&W click.The click took me back to restaurants in the country side that still serve sambar from buckets instead of using cups. Nice sambar :)
Rajani, keep up the spirits, u rock, lovely presentation in that balti
Moong dal samabr.. we use lime juice for moong dal and tamatind for toor dal. Will try tamarind instead of lime juice the next time I make moong dal
nice and simple sambhar recipe. great
I was little worried when I didn’t see your post for a day, thought of asking Valli about you but didn’t want to interfere. Hope you are doing fine. Sambar looks absolutely comforting and haven’t made sambar with moong dal. The container is really eye-catching, perfect for Sambar. Good one Rajani….even I’ll miss you if you stop posting.
Good you transferred all your worry to him & relaxed.. Nothing like a comforting sambhar & dosa :)..I am the dosa lover :D..Loved the kutti thooku u served it in.. looks lovely!
I can eat two more idlis with this yummy sambar..
Yea you sounded very relaxed over the phone..:)..and he must be so worried now as he got all the money!..kidding ok..I hope you are fine..sambar looks awesome..
Nice write up as always… love the bucket.. where did you buy it? I looked for it when I was in India. Could not find it :-(
The ‘bucket’ sambar looks so appealing and brings back so many memories!
a nice simple saambhar…and I hope your builder problems go away soon!