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    Home » Lentil Dal Recipes

    Sambar Recipe | How to make Sambar | Hotel Style Idli Sambar

    Published: Nov 18, 2021 · Modified: Jan 20, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Sambar is a popular and classic South Indian style lentil stew or soup that is packed with protein. Sambhar is my favorite comfort food that is hearty, healthy, and flavorful. This is the best sambar recipe that you will make. 

    How to make the best sambar at home for idli, dosa, hotel-style sambar, tiffin sambhar #idlisambar

    Sambar can be served with idli, vada, pongal, upma, dosa, medu vada, or almost any South Indian breakfast recipe or along with steamed rice (brown or white) for lunch and dinner.

    Sambar is prepared mainly using pigeon pea (toor dal), vegetables of your choice, and a unique spice blend known as sambar powder. 

    Sambar Variations

    Each region has its own variations - from classic plain sambar to brinjal or eggplant sambar, sambar with okra (lady's finger), arachuvitta sambhar, drumstick sambar, hotel-style sambar, temple-style sambar, Udupi style sambar, Madras style sambar, Kerala style sambar, varutharacha sambar, etc. I can go on and on.

    sambar recipe, udupi, tamil, madras, kerala style, drumstick, brinjal, pearl onion, lentil stew

    But today's sambar is a classic hotel-style sambar or tiffin sambar served in the coastal Karnataka region along with idli, dosa, upma, shevai, or even with steamed rice. Tiffin sambar is prepared using only onion, tomato, potatoes, toor dal, and homemade sambar powder.

    If you are looking for a healthy, nutrient-packed vegetable sambar, check out my mom's Konkani style or Udupi style sambar or Kolmbo recipe prepared using a combination of vegetables. 

    Which dal is used for sambar?

    Traditionally only split pigeon pea, also known as toor dal, arhar dal, or tuvar dal is used to make sambar. You can even combine moong dal or masoor dal along with toor dal if desired.

    Occasionally toor dal becomes very expensive. To cut down the cost, you can actually combine different dals. The final outcome or taste of your sambar depends on the type of dal used.

    Which vegetables are used in sambar?

    Today, I have prepared a basic version of sambar. Sambar prepared using the recipe below is the best accompaniment with breakfast recipes. If you are making this for lunch or dinner, then you can add a combination of the following veggies

    • Onions
    • Brinjal or Eggplant
    • Tomato
    • Capsicum or bell pepper
    • Ladyfinger or okra
    • Drumsticks or moringa
    • Green beans
    • Cauliflower
    • Carrot
    • Radish
    • Beetroot

    sambar recipe, udupi, tamil, madras, kerala style, drumstick, brinjal, pearl onion, lentil stew

    What is the secret to making the best sambar at home?

    The outcome or taste of your sambar depends on two factors - dal and sambar powder used. For dal, toor dal is most widely used. These days as everything is available in stores and online, people have stopped making sambar powder at home. But I highly recommend you try preparing sambar powder at home. I can assure you nothing can beat the taste and aroma of fresh homemade sambar powder. Also, it is so easy to make; you will have a small batch of sambar powder (sufficient to prepare four large batches of sambar) in less than 10-15 mins. Do check out the recipe. 

    Idli sambar is the most loved Indian breakfast. You can read more on that and my story here, 

    Ingredients for Sambar recipe for idli, dosa, rice, vada

    ¾ cup Toor dal (split pigeon pea)
    1 Onion, finely chopped
    1 tablespoon Ginger, finely chopped
    2 Tomatoes, finely chopped
    1 Potato, finely chopped
    2 Green chilies, slit
    2 sprig Curry leaves
    3 tablespoon Homemade sambar powder (add an additional 1 tablespoon for a spicy sambar)
    Salt, to taste

    For the tempering and garnish

    1 to 2 tablespoon Coconut oil
    1 teaspoon Mustard seeds
    8 Curry leaves
    2 tablespoon Coriander leaves or cilantro, finely chopped

    How to make the best sambar at home for idli, dosa, hotel-style sambar, tiffin sambhar #idlisambar

    How to make sambar at home | Hotel-style sambar | Idli Sambar | Tiffin Sambar

    Step I (How to pressure cook dal?)

    Add toor dal with sufficient water (approx 2 ½ to 3 cups) and cook for 2 to 3 whistles on medium flame. One of high flame and two whistles on medium flame. You can even cook the dal in an instant pot.

    Once the pressure releases naturally, open the lid and whisk the dal.

    Step II

    To the cooked dal, add onion, ginger, tomato, potato, green chilies, curry leaves, salt to taste, water for desired consistency, and mix. Bring this to a boil. Check out the video here.

    Add sambar powder (see tips), mix, and bring it to boil again. Simmer for another 2 to 3 minutes.

    Step III Tempering Sambar

    Heat oil in a pan. Add mustard seeds. When they start to splutter, add curry leaves and saute till it becomes crisp. Switch off the flame.

    Add this tempering to the sambar along with coriander leaves and mix. Switch off the flame. Sambar is ready. Serve hot and fresh, and enjoy.

    Tips and substitutes
    • I have used tomatoes, so I skip adding tamarind pulp. You can substitute one for the other.
    • Tempering in my region is mainly done using coconut oil to give that traditional taste. Use the preferred oil of your choice.
    • Two important ingredients for flavorsome sambar are cilantro (coriander leaves) and curry leaves. Don't miss adding them if you have them in the pantry.
    • I have kept my recipe super simple. You can check here for mixed vegetable sambar - best mom's-style sambar.
    • To get that Udupi brahmin style or hotel-style taste, you can add a small piece of jaggery.
    • If you add sambar powder directly to hot dal, it may form lumps. To avoid this, mix the sambar powder with two to three tablespoons of water in a bowl and add it to the sambar.
    • If you do not want to make sambar powder at home, use sambar powder from your favorite store-bought brand.
    • The amount of sambar powder can be varied as per your liking. If you like yours spicier, add an additional 1 tablespoon of sambar powder.

    south indian breakfast recipe, sambar dal, pressure cooker, instant pot, temple style #sambar

    Refrigerate leftover Sambar

    If you have any leftover sambar, store it in the refrigerator for a day or two. It thickens as it cools. So dilute it with water, reheat and garnish it with some fresh cilantro before serving.

    Instant pot Sambar or Sambhar

    Press the SAUTE button on your instant pot. Add oil. When hot, add mustard seeds. When the mustard seeds splutter, add curry leaves and saute for a few seconds.

    To this, add dal, onion, ginger, tomato, potato, curry leaves, green chilies, sambar powder, salt along with 4 cups of water and mix well.

    Close the lid of your IP with vent to sealing position and pressure cook on HIGH for 9 minutes. Let the pressure release naturally.

    Open the lid. Garnish with cilantro and mix well. Serve hot and enjoy.

    Video recipe for How to make sambar?

    Check out the detailed video here on making of sambar recipe.

    best homemade sambar recipe for idli, dosa, rice, how to make sambar

    Sambar Recipe | Hotel Style Sambar | Tiffin Sambar

    Kushi
    Sambar is a popular and classic South Indian style lentil stew or soup that is packed with protein. Sambhar is my favorite comfort food that is hearty, healthy, and flavorful.
    Sambar can be served with idli, vada, pongal, upma, dosa, medu vada, or almost any South Indian breakfast recipe or along with steamed rice (brown or white) for lunch and dinner.
    Sambar is prepared mainly using pigeon pea (toor dal), vegetables of your choice, and a unique spice blend known as sambar powder. 
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast, Dinner, Lunch
    Cuisine Andhra Pradesh, Karnataka, Kerala, South Indian, sri lanka, Tamil Nadu
    Servings 6
    Calories 164 kcal

    Equipment

    • 1 Pressure cooker

    Ingredients
      

    • ¾ cup Toor dal (split pigeon pea)
    • 1 Onion , finely chopped
    • 1 tablespoon Ginger, finely chopped
    • 2 Tomatoes, finley chopped
    • 1 Potato, finely chopped
    • 2 Green chilies slit
    • 2 sprig Curry leaves
    • 3 tablespoon Homemade sambar powder (or store bought), adjust the amount to taste.
    • Salt, to taste

    For the tempering and garnish

    • 1 to 2 tablespoon Coconut oil
    • 1 teaspoon Mustard seeds
    • 8 Curry leaves
    • 2 tablespoon Coriander leaves or cilantro, finely chopped

    Instructions
     

    STEP I (HOW TO PRESSURE COOK DAL?)

    • Add toor dal with sufficient water (approx 2 ½ to 3 cups) and cook for 2 to 3 whistles on medium flame. One of high flame and two whistles on medium flame. You can even cook the dal in an instant pot.
      ¾ cup Toor dal (split pigeon pea)
    • Once the pressure releases naturally, open the lid and whisk the dal.

    STEP II

    • To the cooked dal, add onion, ginger, tomato, potato, green chilies, curry leaves, salt to taste, water for desired consistency, and mix. Bring this to a boil. Check out the video here.
      1 Onion , finely chopped, 1 tablespoon Ginger, finely chopped, 2 Tomatoes, finley chopped, 1 Potato, finely chopped, 2 Green chilies slit, 2 sprig Curry leaves
    • Add sambar powder (see tips), mix, and bring it to boil again. Simmer for another 2 to 3 minutes.
      3 tablespoon Homemade sambar powder, Salt, to taste

    STEP III TEMPERING SAMBAR

    • Heat oil in a pan. Add mustard seeds. When they start to splutter, add curry leaves and saute till it becomes crisp. Switch off the flame.
      1 to 2 tablespoon Coconut oil, 1 teaspoon Mustard seeds, 8 Curry leaves
    • Add this tempering to the sambar along with coriander leaves and mix. Switch off the flame. Sambar is ready. Serve hot and fresh, and enjoy.
      2 tablespoon Coriander leaves or cilantro, finely chopped

    INSTANT POT SAMBAR OR SAMBHAR

    • Press the SAUTE button on your instant pot. Add oil. When hot, add mustard seeds. When the mustard seeds splutter, add curry leaves and saute for a few seconds.
    • To this, add dal, onion, ginger, tomato, potato, curry leaves, green chilies, sambar powder, salt along with 4 cups of water and mix well.
    • Close the lid of your IP with vent to sealing position and pressure cook on HIGH for 9 minutes. Let the pressure release naturally.
    • Open the lid. Garnish with cilantro and mix well. Serve hot and enjoy.

    Video

    Notes

    • I have used tomatoes, so I skip adding tamarind pulp. You can substitute one for the other.
    • Tempering in my region is mainly done using coconut oil to give that traditional taste. Use the preferred oil of your choice.
    • Two important ingredients for flavorsome sambar are cilantro (coriander leaves) and curry leaves. Don’t miss adding them if you have them in the pantry.
    • I have kept my recipe super simple. You can check here for mixed vegetable sambar – best mom’s-style sambar.
    • To get that Udupi brahmin style or hotel-style taste, you can add a small piece of jaggery.
    • If you add sambar powder directly to hot dal, it may form lumps. To avoid this, mix the sambar powder with two to three tablespoons of water in a bowl and add it to the sambar.
    • If you do not want to make sambar powder at home, use sambar powder from your favorite store-bought brand.
    • The amount of sambar powder can be varied as per your liking. If you like yours spicier, add an additional 1 tablespoon of sambar powder.

    Nutrition

    Calories: 164kcalCarbohydrates: 27gProtein: 8gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 58mgPotassium: 511mgFiber: 10gSugar: 3gVitamin A: 428IUVitamin C: 57mgCalcium: 36mgIron: 2mg
    Tried this recipe?Let us know how it was!

    For more recent updates, follow me on Pinterest, Instagram, and Twitter. 

    easy tiffin sambar, hotel style sambar, idli sambar recipe (South Indian)

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    Reader Interactions

    Comments

    1. Katherine

      November 01, 2022 at 8:18 am

      5 stars
      Such a lovely, warming bowl of nourishing lentils.

      Reply
    2. Toni

      November 01, 2022 at 8:31 am

      5 stars
      This is the first time I tried it and it really hit the spot at my house! Thanks so much for the recipe!

      Reply
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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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