• Rinse and soak toor dhal in hot water (2 cups) for half an hour. Pressure cook the dhal for 5 to 6 whistles so it becomes soft. Mash it well and mix with 1/2 cup milk and keep aside. Yes, milk 🙂 (Milk adds a creamy texture to the sambar, making it richer and smoother)
• Heat oil in a pan, add ingredients under seasoning one at a time and saute till the dhals turn light brown.
  
• Add slit green chillies, onion and potatoes and saute for about 2 minutes.
  
• Then add the tomatoes, turmeric powder and salt and saute together till tomatoes become soft.
  
• Add tamarind paste with 3 cups of water and allow the sambar to boil for about 10 minutes till the raw flavor of tamarind goes away.
  
• Then add the mashed dhal which is mixed with milk. Stir well and bring the idli sambar to a boil.
• Now add the tiffin sambar podi and mix well. Taste the sambar and add more if you want it more spicy. Add a handful of chopped coriander leaves and I personally add a tsp of ghee for flavor.
  
• Serve hot with idlis, dosas, pongal, or even puris.

Tips

• I normally don’t add any other vegetable. But you can add drumstick or any vegetable of your choice
• You can get the Tiffin sambar powder in Indian stores or make your own. Click on the link to get the recipe of my Tiffin sambar podi.
• You can make the same recipe with 1/2 toor dhal and 1/2 moong dhal for hotel style sambar and it is healthier too.
• The traditional way to eat idli sambar is to first place few steamed idlis on a plate or banana leaf. Then, pour a generous amount of sambar over the idlis. Drizzle a tsp of melted ghee or nallennai (sesame oil) on top and we love it with some chopped red onions and coriander leaves over it. Use your fingers to break off a piece of idli which is bathing in the aromatic sambar and enjoy the combination of flavors. Tastes heavenly with couple of vadas and a cup of filter kaapi. I know it’s way too much to ask for 🙂