Hotel Sambar Secret Recipe | Easy Sambar for Idli Dosa | होटल सांबार की विधि | Chef Sanjyot Keer

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Hotel Style Sambar

Prep time: 10-15 minutes
Cooking time: 30-35 minutes
Serves: 5-6 people

Ingredients:
Sambar paste
OIL | तेल 1 TBSP (OR COCONUT OIL)
ASAFOETIDA | हींग 1/4 TSP
MUSTARD SEEDS | राई 1 TSP
CUMIN SEEDS | जीरा 1 TSP
URAD DAL | उरद दाल 1 TBSP
CHANA DAL | चना दाल 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP
CORIANDER SEEDS | साबुत धनिया 2 TBSP
CURRY LEAVES | कड़ी पत्ता 15 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 10-12 NOS.
GINGER | अदरक 1 INCH
GARLIC | लेहसुन 3 CLOVES
GREEN CHILLI | हरी मिर्च 1-2 NOS.
SHALLOTS | मद्रासी प्याज़ 4-5 NOS.
FENUGREEK SEEDS | मेथी के बीज 1 TSP
FRESH COCONUT | नारियल 1/4 CUP (GRATED)
WATER | पानी AS REQUIRED
Cooked Dal
TUR DAL | तुअर दाल 1/3 CUP
WATER | पानी 2 CUPS
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
Final cooking
OIL | तेल 2 TBSP (OR COCONUT OIL)
MUSTARD SEEDS | राई 1/2 TSP
CUMIN SEEDS | जीरा 1/2 TSP
ONION | प्याज़ 2 MEDIUM SIZED (DICED)
TOMATO | टमाटर 2 MEDIUM SIZED (DICED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TSP
HOT WATER | गरम पानी 1.5 LITRES
VEGGIES
DRUMSTICK | सहजन 1 NO.
PUMPKIN | कद्दू 1/3 CUP (DICED)
ASH GOURD | सफेद पेठा 1/3 CUP (DICED)
BRINJAL | बैगन 1 NO. (DICED)
BOTTLE GOURD | लौकी 1/3 CUP (DICED)
SHALLOTS | मद्रासी प्याज़ 4-5 NOS. (SLICED)
SALT | नमक TO TASTE
TAMARIND PULP | इमली का पल्प 1-2 TBSP (LEMON SIZED BALL OF TAMARIND)
JAGGERY | गुड़ 3 TBSP
OIL | तेल 1 TBSP
LADY FINGER | भिंडी 4-5 NOS.
For tempering
OIL | तेल 1 TBSP
CHANA DAL | चना दाल 1/4 TSP
MUSTARD SEEDS | राई 1/4 TSP
RED CHILLI | लाल मिर्च 4 NOS.
FENUGREEK SEEDS | मेथी के बीज 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
ASAFOETIDA | हींग 1/4 TSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
To make the wet paste for sambar, set a pan over high flame & when it gets hot add the oil.
Once the oil gets hot add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns & coriander seeds, stir & cook them briefly over medium flame.
Further add curry leaves, kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds, fresh coconut, stir well & saute all the ingredients for 2-3 minutes then transfer the mixture into a bowl & cool it down completely.
Once cooled, transfer the mixture into a mixer grinder jar, add water as required & grind it into a fine, smooth paste & your wet sambar paste is ready.
Wash & soak the tur dal for 30 minutes to an hour, discard the water once soaked & add the dal into a pressure cooker along with water, salt & turmeric powder, then put the lid on & pressure cook the dal over medium high flame for 3-4 whistles.
Once cooked, switch off the flame & let the cooker de-pressurize naturally.
Further open the lid & whisk the dal using a whisk until you get a watery, smooth dal.
To make sambar, set a stock pot over high heat, add oil & let it get hot.
Once the oil gets hot, add mustard seeds, cumin seeds & onions, stir well & cook over high flame until the onions turn translucent.
Then lower the flame & add tomatoes, turmeric powder, kashmiri red chilli powder, stir well & cook for 1-2 minutes.
Further add hot water, stir well & add all the veggies, salt, sambar paste & cooked dal, stir well & bring the sambar to a boil.
Once the sambar comes to a boil, cover the stock pot with a lid & cook over medium low flame for 20-25 minutes.
After cooking for 20-25 minutes, the colour of sambar will darken up a bit & it will also get slightly thicker.
Further taste & adjust the salt, then add tamarind pulp, jaggery, stir well cook for 1-2 minutes until the jaggery dissolves.
Then taste the sambar again to adjust the sourness & sweetness.
Set a small pan over high flame on a separate flame, add oil & let it get hot.
Once the oil gets hot, add the lady fingers & toss over high flame for 2 minutes then add them into the sambar.
Set the same pan on the flame again, oil along with chanda dal, stir & cook the chana dal briefly, then add mustard seeds, red chilli, fenugreek seeds, curry leaves & asafoetida, stir quickly & then immediately pour the tadka over the sambar & cover it with a lid.
Further open the lid & stir well, lastly add fresh coriander.
Your hotel style sambar is ready.


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Intro 0:00
Sambar masala paste 1:23
Sambar cooking 5:42
Plating 12:05
Outro 12:52