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Hotel Style Sambar

Name: Hotel Style Sambar
Cuisine: Indian

Global • Jain

140

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Hotel Style Sambar (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Hotel Style Sambar is a quintessential South Indian dish, beloved for its rich, aromatic flavors and nutritious blend of lentils and vegetables. Originating from Tamil Nadu, this sambar is a staple in many South Indian homes and is especially popular in traditional 'udupi' hotels. The dish combines protein-rich arhar dal (toor dal) with a medley of fresh vegetables such as drumstick (saijan ki phalli), pumpkin (kaddu), and carrots, simmered in a tangy tamarind broth and spiced with homemade sambar masala. Delicately balanced, Hotel Style Sambar is enjoyed across India as a comforting snack or main dish, particularly during breakfast or lunch. It pairs perfectly with fluffy idlis, crispy dosas, or steaming hot rice. The taste is a harmonious mix of tangy, spicy, and slightly sweet notes—a true celebration of South Indian cuisine. Sambar not only satisfies the palate but also evokes nostalgia, being a must-have during festivals like Pongal and Diwali. Its versatility and wholesome ingredients make it a favorite for both festive occasions and everyday meals.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 medium bowl (approx. 250 ml))

1/2 cup Arhar dal (toor dal) (split pigeon peas)
1 piece Drumstick (saijan ki phalli) (cut into 2-inch pieces)
1 small Carrot (peeled and diced)
1/2 cup Pumpkin (kaddu) (diced)
5-6 Small onion (shallots/sambar onions) (peeled)
1 medium Tomato (chopped)
1 tablespoon Tamarind pulp (imli) (soaked in 1/4 cup warm water)
2 tablespoons Sambar powder (homemade or store-bought)
1/4 teaspoon Turmeric powder (haldi)
to taste Salt
3 cups Water
2 teaspoons Oil (preferably coconut or groundnut)
1/2 teaspoon Mustard seeds (rai)
8-10 Curry leaves (kadi patta)
2 Dry red chillies
1/8 teaspoon Asafoetida (hing)
1 tablespoon Fresh coriander leaves (chopped, for garnish) - optional

Instructions

1
Wash arhar dal thoroughly. Pressure cook with turmeric and 1.5 cups water for 3-4 whistles until soft. Mash and set aside.
10 minutes
Add a drop of oil to dal while cooking for fluffier texture.
2
In a heavy-bottomed vessel, add diced drumstick, pumpkin, carrot, shallots, tomato, and 1 cup water. Cook until vegetables are tender.
8 minutes
Cover while cooking to retain nutrients.
3
Add cooked dal to the vegetables. Mix well. Add sambar powder, salt, and tamarind pulp. Simmer for 5-7 minutes on low flame.
7 minutes
Adjust sambar powder as per your spice preference.
4
Heat oil in a small tadka pan. Add mustard seeds, let them splutter. Add curry leaves, dry red chillies, and asafoetida. Fry for 30 seconds.
2 minutes
Do not burn the spices; keep the flame low.

Why This Dish is Healthy

This sambar is ideal for calorie-conscious eaters, as it is naturally low in fat and made without any processed ingredients. The lentils offer sustained energy, while the vegetables boost immunity and gut health. It's gluten-free and can be easily adapted to vegan or diabetic-friendly diets, making it suitable for a wide range of dietary needs. Enjoying sambar regularly supports heart health and helps maintain a healthy weight.

Hotel Style Sambar is a nutrient-dense dish, rich in plant-based protein from arhar dal and dietary fiber from a variety of vegetables. It provides complex carbohydrates, essential vitamins like vitamin A and C from carrots and pumpkin, and important minerals such as iron, potassium, and magnesium. The use of minimal oil and incorporation of spices like turmeric and curry leaves enhances its antioxidant and anti-inflammatory properties, supporting overall health and digestion.

Pro Tips

💡Tip 1: Use small sambar onions for authentic hotel-style flavor.
💡Tip 2: Always add tempering at the end for maximum aroma.
💡Tip 3: Simmer sambar for a few minutes after adding tamarind to balance flavors.

Storage & Serving

Store leftover sambar in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if it thickens. Best consumed fresh for optimal taste.

Best served: Breakfast or Lunch