Easy breakfast sambar, one of the easiest side dishes for Idli and dosa. This breakfast sambar is very healthy and protein-rich as it is made with dal and vegetables.
Compared to meals sambar, breakfast sambar is thin and less spicy. To make it spicy, you can add one or two green chillies.
For mixed vegetables, I used a combination of potato, carrot, tomato, green beans, and shallots. You can use more or fewer varieties of vegetables as you like.
- 1/4 cup Toor dal
- 2 tablespoons Yellow moong dal
- 2 1/2 cups Mixed vegetables cubed
- 1 teaspoon Chilli powder
- 1 teaspoon Kashmiri chilli powder
- 1 tablespoon Coriander powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Asafoetida powder
- 1/2 teaspoon Jaggery grated
- Tamarind pulp as required
- 3 tablespoons Coriander leaf chopped
- Salt to taste
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Fenugreek seeds
- 1/2 teaspoon Cumin seeds
- 2 numbers Dry red chilly
- 1 Sprig Curry leaf
- 1 tablespoon Coconut oil
- Wash and soak the toor dal and yellow moong dal for 10 minutes.
- combine the soaked dals, mixed vegetables, masala powders, jaggery, salt, and the required amount of water in a pressure cooker. Cook until the vegetables are done. Remove from heat.
- Add tamarind pulp, mix well and boil for a few minutes. Remove from heat and add coriander leaves.
- Heat coconut oil in a small pan, fry mustard seeds, fenugreek seeds, cumin seeds, dry red chilli, and curry leaves, add everything to the curry.
- Serve with Idli, dosa, etc.
- NOTE - Sambar tends to thicken as it rests, adjust the quantity of water accordingly.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.