Hotel Sambar Recipe

Ingredients

• 3 tbsp Sesame Oil (for initial tempering of vegetables)
• 0.5 tsp Mustard Seeds (whole, for tempering)
• 1 tsp Cumin Seeds (whole, for tempering)
• 1 pinch Fenugreek Seeds (whole, for tempering)
• 1 tbsp Ginger (finely chopped)
• 5 leaves Neem Leaves (sweet neem leaves, optional for flavor)
• 3 small Onion (sliced)
• 2 large Tomato (finely chopped)
• 1 tbsp Coriander Powder
• 0.5 tbsp Kashmiri Red Chili Powder
• 0.25 tsp Turmeric Powder
• 0.25 cup Tamarind Paste (store‑bought or homemade)
• 100 g French Beans (trimmed and cut into 2‑inch pieces)
• 1 medium Radish (peeled and cubed)
• 200 g Pumpkin (red or white, cubed)
• 150 g Bottle Gourd (peeled and cubed)
• 2 medium Carrot (peeled and sliced)
• 1 medium Brinjal (Eggplant) (dark variety, cubed)
• 0.5 cup Toor Dal (rinsed)
• 0.5 cup Moong Dal (rinsed)
• 5 cup Water (for cooking dal and sambar)
• 2 tsp Salt (or to taste)
• 0.25 cup Jaggery (optional, grated)
• 0.5 cup Fresh Coconut (grated)
• 12 pieces Kashmiri Chilies (dried, for masala paste)
• 1 tbsp Coriander Seeds
• 1 tbsp Chana Dal
• 0.5 tbsp Black Peppercorns
• 0.25 tsp Asafoetida (Hing)
• 1 pinch Methi Seeds
• 1 small piece Cinnamon Stick
• 1 tsp Mustard Seeds (for masala)
• 1 tbsp Urad Dal
• 1 tsp Cumin Seeds (for masala)
• 4 tbsp Sesame Oil (for final tempering)
• 1.5 tbsp Mustard Seeds (for tempering)
• 0.5 tsp Cumin Seeds (for tempering)
• 3 pieces Green Chilies (slit lengthwise)
• 4 pieces Dry Red Chilies

Instructions

1. Initial Tempering

   Heat 3 tbsp sesame oil in the pressure cooker on medium heat. Add ½ tsp mustard seeds, 1 tsp cumin seeds, and a pinch of fenugreek seeds. Stir until the seeds crackle and become aromatic.

   Time: PT5M

2. Sauté Aromatics

   Add 1 tbsp finely chopped ginger and a handful of sweet neem leaves. Sauté for 30 seconds, then add the sliced onions. Cook until onions turn translucent (about 1 minute). Finally add the chopped tomatoes and sauté for another minute.

   Time: PT5M

3. Add Ground Spices and Tamarind

   Stir in 1 tbsp coriander powder, ½ tbsp Kashmiri red chili powder, ¼ tsp turmeric powder, and ¼ cup tamarind paste. Cook for 1 minute, allowing the raw flavor of tamarind to evaporate.

   Time: PT2M

4. Introduce Vegetables

   Add the prepared French beans, radish, pumpkin, bottle gourd, carrots, and brinjal to the cooker. Stir gently and let the vegetables sauté for 2 minutes.

   Time: PT5M

5. Cook the Dal

   In a separate pot, combine ½ cup toor dal and ½ cup moong dal with 2 cups water, ½ tsp turmeric and a pinch of hing. Pressure cook for 2 whistles (about 12 minutes). Once done, mash lightly.

   Time: PT15M

6. Prepare Sambar Masala Paste

   Dry‑roast 12 Kashmiri chilies, 1 tbsp coriander seeds, 1 tbsp chana dal, ½ tbsp black peppercorns, ¼ tsp hing, a pinch of methi seeds, a small piece of cinnamon, 1 tsp mustard seeds, 1 tbsp urad dal and 1 tsp cumin seeds in a pan over low heat until fragrant (2‑3 minutes). Add ½ cup fresh grated coconut and ¾ cup water, then blend to a smooth paste.

   Time: PT10M

7. Combine All Components

   To the pressure cooker with vegetables, add the cooked dal, the roasted masala paste, 3‑4 cups water (adjust for desired consistency), 2 tsp salt and ¼ cup grated jaggery (optional). Bring to a boil, then simmer on low heat for 20 minutes, stirring occasionally.

   Time: PT20M

8. Final Tempering (Tadka)

   In a small pan, heat 4 tbsp sesame oil until it just starts to smoke. Add ½ tsp cumin seeds, 1½ tbsp mustard seeds, ¼ tsp hing, slit green chilies, a handful of neem leaves, and 4 dry red chilies. Fry for a few seconds until aromatic, then pour the hot tadka over the simmering sambar.

   Time: PT5M

9. Garnish and Serve

   Stir in a handful of finely chopped coriander leaves (including stems). Serve hot with idli, dosa, rice or any South Indian breakfast.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

7 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sesame Oil: Peanut oil, Sunflower oil
• Instead of Ginger: Garlic paste (less ginger flavor)
• Instead of Neem Leaves: None (optional)
• Instead of Tomato: Canned tomatoes (drained)
• Instead of Kashmiri Red Chili Powder: Paprika (milder)
• Instead of Tamarind Paste: Amchur powder + lemon juice
• Instead of French Beans: Green peas
• Instead of Radish: Turnip
• Instead of Pumpkin: Butternut squash
• Instead of Bottle Gourd: Zucchini
• Instead of Brinjal (Eggplant): Okra
• Instead of Toor Dal: Masoor dal
• Instead of Moong Dal: Urad dal
• Instead of Salt: Sea salt
• Instead of Jaggery: Brown sugar
• Instead of Fresh Coconut: Unsweetened desiccated coconut
• Instead of Kashmiri Chilies: Dried red chilies (less color)
• Instead of Chana Dal: Toor dal
• Instead of Urad Dal: Moong dal
• Instead of Sesame Oil: Peanut oil
• Instead of Green Chilies: Jalapeño

Equipment Needed

• Pressure Cooker
• Large Skillet
• Blender
• Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Serving Bowl

Critical Steps — Do Not Skip

• Roasting whole spices until fragrant but not burnt.
• Grinding the masala paste to a smooth consistency.
• Cooking the dal to the right softness without turning it mushy.
• Adding the final tempering (tadka) at the right moment.

Chef Tips from the Video

• Roast the whole spices on low heat; a light golden color indicates perfect roasting.
• Use fresh coconut for the masala paste; it adds authentic richness.
• Adjust the number of Kashmiri chilies for desired heat and color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months; thaw before reheating.

Room temperature: Not recommended; sambar contains perishable ingredients.

Make-Ahead Tips

• Prepare the sambar masala paste a day ahead and store in the fridge.
• Cook the dal in bulk and refrigerate; it keeps for 3 days.

Frequently Asked Questions