Tiffin Sambar

We South Indians make many varieties of sambars. In those this is one which is serve with tiffins like idli , dosa, vada. Few days back when I was talking to my friend She asked me what is the menu to day . I told her I made sambar in the morning for idli which I am going to use for lunch with rice. Very surprisingly she asked me you don't make different sambar for tiffin? we don't use the tiffin sambar for lunch. Then I ask her what is the difference? she gave me this recipe.

From that time I started making tiffin sambar for only tiffin. Believe me this taste just like what we have in hotels. So this is my recipe with T  for Tiffin Sambar.
INGREDIENTS:---
Basmati rice or jeerasamba rice  ---- 2 tea sp
Dry red chillies  ----   4
Coriander seeds  ----  3 tea sp
Channa dal  ----  2 tea sp
Fenugreek seeds  ----  1/4 tea sp
Asafoetida  ----  1/2 tea sp (use rock asafoetida not powder)
Toor dall     ----    1cup
Moong dall   --- 1/2 cup
Small onions   ----  20 (sambar onions)
Tomato    ---  2 medium cut in to long pieces
Red chilli powder   ---- 1 tea sp
Turmeric powder ---  1/4 tea sp
Tamarind juice  ----  1 cup
Sesame oil ---  1 tab sp
Jaggery  ----  1 tea sp
Salt to taste
Mustard seeds  ---  1/2 tea sp
Curry leaves  ---  10 leaves
Coriander leaves  ---  1/2 cup chopped (with stems)
Pumpkin (red)  ---  1 cup (remove the skin and seed cut in to small cubes)
METHOD:---
1. Mix toor dal, moongdal rinse for two times and add two cups of water and turmeric powder, cook for two whistles keep the flame low and leave it for five more minutes then switch off the heat, set a side to relieve the pressure.
2. Now take pumpkin pieces in a pan add 1 cup water and a pinch of salt and cook till soft.
3. Take out the pumpkin pieces from water (if you cook in low heat with cover still you can find some water in pumpkin pieces after you finish cooking this water you can use while making sambar.) Mash this pumpkin pieces well and set a side.
4. Heat oil in a pan add channa dal fry till golden remove and set a side, add dry red chillies to the same pan fry for a while remove add them to channadal, next fry coriander seeds and fenugreek seeds fry till light golden remove add them to channa dal, add asafoetida to this let it cool and grind in to a fine powder.
5. Now bring back the cooked dal mixture to heat add 1 cup water, small onions cook for 2 minutes then add tomato cook for five minutes in low heat.
6. Now add mashed pumpkin mix well add red chilli powder, salt to taste, Half coriander leaves, Tamarind juice mix well and cook for five more minutes in a low heat.
7. Add sambar powder, jaggery half curry leaves mix well and cook in a low heat.
 8. Heat remaining oil in a pan add mustard seeds let them splutter add remaining curry leaves add this tempering to sambar, switch off the heat garnish with coriander leaves.
Serve hot with Idli, Vada, dosa, even this goes so very well with rice.
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