firstly, in a heavy-bottomed pan heat 1 tsp oil. add 1 tbsp chana dal, ½ tbsp urad dal, 1 tbsp coriander seeds, ½ tbsp cumin, ¼ tsp methi and ½ tsp pepper.

roast on low flame until the spices turn aromatic.

add 5 dried red chilli, a few curry leaves and roast until the chills turn. crisp.

further, add ¼ cup coconut and roast on low flame.

roast until the coconut turns golden brown.

cool completely, and transfer to the mixer jar.

add ½ cup water and grind to a smooth paste. keep aside.

firstly, in a pressure cooker take ¼ cup toor dal, ¼ cup moong dal, ¼ tsp turmeric and 1 tsp oil.

add 1½ cup water and pressure cook for 5 whistles.

once the pressure releases, whisk the dal to smooth consistency. keep aside.

firstly, in a large kadai heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, pinch hing and a few curry leaves. splutter the tempering.

add 8 shallots and saute slightly.

further add ½ carrot, 5 beans, 10 piece drumstick, ½ tomato, ¼ tsp turmeric and 1 tsp salt.

saute until the spices are well combined.

add ½ cup tamarind extract, ½ tsp jaggery and water.

cover and boil for 10 minutes or vegetables are cooked well.

once the vegetables are cooked well, add the masala paste and cooked dal.

mix and boil for 5 minutes or until the flavours are combined well.

further, add 2 tbsp coriander and mix well.

finally, enjoy tiffin sambar recipe with idli, dosa or vada.