Hotel Sambar | Tiffin sambar

hotel sambar, tiffin sambar
Hotel sambar

This is one more Hotel Sambar recipe added to my collection in the blog . I had to share this as it was given to me by a friend who does a small catering of home foods and I liked the samabar they  supplied. While all the versions of such tiffin smabar in my blog have their own unique taste and satisfying , I had a feeling i was missing something . So to my utter amazement I realised this recipe was so stripped of some important ingredients that we assumed was necessary to make a delicious sambar . Coconut for one  was absent and also few ingredients that we grind and add , tamrind was also not used! I used to think coconut was essential for that fragrant sambar . while coconut added to any sambar does uplift it to a very delicious taste , it was not required in this recipe . I just realised that we need to use only ingredients required and not simply add on under assumption . Also the tastiest dish need not always be complicated too . Normally while making any onion sambar , we add oil in a wok , add shallots first and saute in oil for few minutes , this step has been completely eliminated and it doesnt make a difference . The recipe if you notice is oil free except for the tempering . with ghee .

I felt this is exactly the kind of sambar  that we can prepare in pressure cooker and very easily too , as it uses no coconut the sambar. remains good for hours ..very useful for beginners, bachelors and busy housewives .

check out the you tube video of the same  given below 

Ingredients

Hotel sambar preparation

Print Recipe
Hotel Sambar | Tiffin sambar
Delicious Hotel sambar prepared with easy simple ingredients without using coconut and tamrind .
hotel sambar/ tiffin sambar / sambar mess style
Course Main Dish
Prep Time 10 minutes
Cook Time 8 minutes
Servings
nos
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 8 minutes
Servings
nos
Ingredients
hotel sambar/ tiffin sambar / sambar mess style
Instructions
  1. Take a pressure cooker, add the soaked , washed , drained toor dal . Toor dal is recommended to be soaked in advance while prepping as it helps to cook well to a very mushy consistency in pressure cooker .
  2. add shallots ( no sauteeing in oil ), add chopped tomatoes, add yellow pumpkin pieces .
  3. add some curry leaves, salt just a little , and can be adjusted later after final preparation of sambar . , turmeric powder , green chillies , slit
  4. add sufficient water to cook all these , ( just enough water and not too much ) pressure cook upto 4 whistles or as per your model of cooker , I have allowed 4 whistles according to my cooker . This gave me perfectly cooked mashed dal with full tender pieces of pumpkins and onions ,
  5. meanwhile dry roast the sambar masala ingredients , coriander seeds, methi , pepper, asafoetida powder , chana dal , red chillies till thy become fragrant , may take about 2 -3 minutes on a very low flame , dont add oil for roasting
  6. cool and grind to a very fine smooth paste by adding little water .
  7. keep aside till needed ,
  8. open the pressure cooker after the heat subsides, gently mix the vegetables, dal and lightly use the ladle to mash some of the pumpkin pieces , mixture must appear blended without becoming mushy .you need to see the shallots in the sambar so do it gently in circular motion . Do not whisk too much . The dal should be mashed well though .
  9. add the ground paste , dilute with water as the sambar mixture will be thick , adjust salt , add the tempering with ghee.mustard seeds, red chillies and some curry leaves .
  10. allow the sambar to simmer for a minute, should not boil over , .
  11. garnish with coriander leaves .
  12. Serve with idlis, dosas and all tiffin dishes .
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