Hotel Style Sambar

Ingredients

• 1.5 cups Urad Dal (washed and soaked 15‑20 minutes)
• 0.25 cups Masoor Dal (washed)
• 0.5 teaspoons Turmeric Powder
• 1 teaspoons Salt (or to taste)
• 1 tablespoons Fresh Ginger (grated)
• 0.5 cups Fresh Coconut (grated)
• 1 sprig Curry Leaves
• 0.25 teaspoons Asafoetida (Hing) (pinch)
• 2 tablespoons Coconut Oil (for cooking and tempering)
• 1 teaspoons Cumin Seeds
• 1 medium Tomato (finely chopped)
• 1 Green Chili (slit, optional)
• 1 cup Pumpkin (peeled and diced)
• 2 pieces Drumstick (Moringa pods) (cut 2‑inch sections)
• 4 cups Water
• 1 teaspoons Mustard Seeds
• 1 Dry Red Chili
• 1 teaspoons Kashmiri Red Chili Powder
• 2 teaspoons Homemade Sambar Masala (see step 1‑2 for preparation)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Roast Whole Spices for Masala

   In a dry pan, roast coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, mustard seeds and Kashmiri dried red chilies over low flame, stirring constantly until fragrant and lightly puffed, about 8 minutes.

   Time: PT8M

2. Grind the Masala

   Transfer the roasted spices to a bowl, let them cool to room temperature, then grind twice in a spice grinder or mortar‑pestle until a fine powder forms. Set aside.

   Time: PT5M

3. Prepare the Lentils

   Rinse the urad dal and masoor dal together, soak for 15‑20 minutes, then drain.

   Time: PT5M

4. Pressure Cook the Dal

   Add the soaked dal to the pressure cooker with 2 cups water, turmeric, salt, grated ginger, grated coconut, curry leaves, a pinch of hing, 1 tbsp coconut oil and 1 tsp cumin seeds. Close the lid and cook on medium heat for 2 whistles (about 12‑15 minutes). Release pressure.

   Time: PT15M

5. Add Vegetables and Simmer

   Transfer the cooked dal to a heavy‑bottomed pan. Add diced pumpkin, drumstick pieces, chopped tomato, green chili (if using) and 2 cups fresh water. Bring to a gentle boil, then simmer uncovered for 15‑20 minutes until the vegetables are tender and the sambar thickens.

   Time: PT20M

6. Prepare the Tempering (Tadka)

   In a small frying pan, heat 1 tbsp coconut oil. Add mustard seeds; when they crackle, add curry leaves, dry red chili, a pinch of hing, 2 tsp homemade sambar masala and 1 tsp Kashmiri red chili powder. Fry for 30‑45 seconds until aromatic.

   Time: PT5M

7. Combine Tempering with Sambar

   Pour the hot tempering into the simmering sambar, stir well, and continue to cook for another 10 minutes on low heat so the flavors meld and the oil separates on top.

   Time: PT10M

8. Finish and Serve

   Turn off the heat, garnish with chopped fresh coriander leaves, and serve hot with steamed rice, idli or dosa.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g