Recipe- Restaurant Style Sambar

Hotel Sambar is the name given to the sambar that is served in hotels or restaurants. There is hardly any popular tiffin dish like Idli Sambar or vada sambar that is complete without sambar. With this sambar recipe at your hand, Know how to make hotel sambar perfectly under 30 minutes.

Ingredients

For Sambar

1 ½ cup toor dal cooked
2 tablespoon tamarind paste
½ teaspoon turmeric powder haldi
1 teaspoon jaggery gur
2 green chillies slit (hari mirch)
10-12 curry leaves meetha neem
½ onion separated layers(pyaz)
5 green beans chopped (hare French beans)
1 carrot chopped( gajar)
1 to mato chopped(tamatar)
2 tablespoon fresh coriander leaves hari dhaniya, chopped
Salt to taste
1 cup water 250 ml

For Sambar Masala

1 tablespoon coriander seeds sookhe dhaniya ke beej
1 tablespoon split bengal gram chana dal
½ teaspoon cumin seeds jeera
¼ teaspoon fenugreek seeds methi dane
½ teaspoon black pepper kali mirch
4 dried kashmiri red chillies saabut kashmiri lal mirch
2 tablespoon of dessicated coconut nariyal chura
4-5 curry leaves meethe neem ke patte

For Tadka

2 teaspoon oil
1 teaspoon mustard rai
1 dried kashmiri red chilli sookhi kashmiri lal mirch
A few curry leaves.
1 pinch hing/asafoetida

Method

- For making sambar masala, dry roast the ingredients mentioned in sambar powder recipe for 1-2 minutes and grind them to fine powder.

For making sambhar

- Place a kadhai or pan over low heat. Put in the tamarind pulp, turmeric powder, jaggery, green chillies and curry leaves.

- Add all the vegetables and then add salt.

- Cover this and boil for 10 minutes.

- After 10 minutes add water and cooked toor dal.

- Let it boil for a few minutes then add 3 tablespoons of prepared hotel sambhar mix and stir well.

- Let this boil for a few minutes on medium-high flame.

- Turn the heat off when the water of the sambhar is well blended with dal.

- Now, get the tadka ready, heat oil in a pan, add, mustard seeds, curry leaves and dried red chilli, when it crackles, pour it over the sambhar.

- Garnish it with fresh coriander leaves and serve hot with some idli or rice.