Hotel sambar, an easy no grind hotel style sambar in instant pot. Easily adaptable for regular pressure cooker too. Quick video recipe.
I already have shared an hotel style sambar in my sambar vadai recipe. But, it was in pressure cooker as well. So partially adapting that recipe, I made this super easy one without any fresh ground masala. But the sambar powder we use really matters for the end results. So make sure to use a good quality one. Also, if you want to make your own small batch in mixie, check my sambar podi recipe.
I used the same one that I made for this month's use. That is, prepared by roasting in oven in sheet pan. Also, it was super awesome batch, thanks to the fresh ingredients I got. Mainly, the dhaniya and red chillies were best. And, if you are using store bought, try aachi or shakthi brand. Baba's in Singapore/ Malaysia works best as well 🙂
So what makes this Hotel sambar the best flavourful one in this recipe?
- Ghee
- Adding red chilli powder + sambar powder
- Using drumstick, yellow pumpkin
- Combination of two dals
Is video more your thing?
Here's a quick video on how to prepare Hotel sambar in Instant pot.
How is it different from lunch sambar?
- Use tamarind less so that it is mild in taste.
- I still use more tomato for a nice tart instead of sharp taste from tamarind.
- Adding a dash of jaggery balances the taste, that you can even drink it as such!
Apart from the highlighted points, even small things like adding a lot of coriander leaves garnish plays its part.
Can I adapt this recipe to make in regular pressure cooker?
Definitely yes! Here are few key notes:
- Soak for 10 mins in hot water and pressure cook dal for 3-4 whistles and let the pressure release naturally.
- The second pressure cooking needs just one whistle and quick releasing the pressure.
If you have more doubt, leave a comment and I will reply you.
Why to add moong dal?
Moong dal adds so much volume and thick, homogenous results as well, other than the flavor.
Check out my 10 lunch sambar recipes
GOES WELL WITH
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Recipe card
Hotel sambar, Instant pot hotel sambar
Ingredients
- ¼ cup Toor dal
- ¼ cup Moong dal
- ¼ teaspoon Ghee
- 2 cups Water
- ½ cup tamarind extract or 1 tablespoon tamarind paste
- 10 Shallots peeled
- 2 Tomato cubed
- 2 green chilli slit (Optional)
- ½ cup Pumpkin cubed
- 1 Drumstick cut into 2 inch pieces
- Curry leaves Coriander leaves, for garnishing
- 1 teaspoon Chilli powder
- 2 teaspoon Sambar powder
- ¼ teaspoon Asafoetida
- ¼ teaspoon Turmeric
- 1 teaspoon Jaggery
- 2 teaspoon Sea salt
- 1 cup & ¾ cup water divided
To temper
- 1 tablespoon ghee
- ⅛ teaspoon fenugreek seeds
- ½ teaspoon Mustard
- 1 sprig curry leaves
Instructions
- Place toor dal, moong dal in the inner pot. Add 2 cups water (480ml), ¼ teaspoon ghee.
- Pressure cook for 7 mins in High pressure. Optional: Let it stand for 10 mins. Quick release rest of the pressure.
- Mash the dal well with a ladle. Transfer the cooked dal to another bowl, set aside.
- Clean the inner pot to continue.
- Press sauté with 10 mins time (More heat). Add ghee, fenugreek seeds and mustard. Let it crackle.
- In goes a sprig of curry leaves. Tip in shallots, pumpkin, drumstick, green chilli (if adding) and tomatoes.
- Cook for 2 mins. Add all powders - asafoetida powder, turmeric powder, red chilli powder, sambar powder and give a quick stir.
- Pour in the tamarind extract and ¾ cup water. Add jaggery, salt. Mix well scraping all stuck ingredients if any, in the bottom.
- Cancel sauté, add cooked dal. Do not stir. Pressure cook for 4 mins in High pressure. Once done, Quick release the pressure.
- Press sauté for 2 mins in More heat. Add 1 more cup water and mix well.
- This is to adjust the water consistency.
- Boil until timer goes off. Garnish with few torn curry leaves and chopped coriander leaves.
Video
Notes
- Tamarind extract: Soak ½ tablespoon in ¼ cup hot water & extract with another ¼ cup water to make it total ½ cup
- All the ingredients available in Indian super markets if you are new to Indian cuisine.
- Other vegetables that can be used: Carrot, potato, brinjal, radish, capsicum.
Tamarind extract:
Soak ½ tablespoon in ¼ cup hot water & extract with another ¼ cup water to make it total ½ cup
INSTANT POT HOTEL SAMBAR METHOD:
- Place toor dal, moong dal in the inner pot. Add 2 cups water (480ml), ¼ teaspoon ghee.
- Pressure cook for 7 mins in High pressure. Optional: Let it stand for 10 mins.
- Quick release rest of the pressure. Mash the dal well with a ladle.
- Transfer the cooked dal to another bowl, set aside. Clean the inner pot to continue. Press sauté with 10 mins time (More heat).
- Add ghee, fenugreek seeds and mustard. Let it crackle. In goes a sprig of curry leaves. Tip in shallots, pumpkin, drumstick, green chilli (if adding) and tomatoes.
- Cook for 2 mins. Add all powders - asafoetida powder, turmeric powder, red chilli powder, sambar powder and give a quick stir.
- Pour in the tamarind extract and ¾ cup water. Add jaggery, salt. Mix well scraping all stuck ingredients if any, in the bottom.
- Cancel sauté, add cooked dal. Do not stir. Close the lid. Pressure cook for 4 mins in High pressure.
- Once done, Quick release the pressure.
- Press sauté for 2 mins in More heat. Add 1 more cup water and mix well. This is to adjust the water consistency. Boil until timer goes off. Garnish with few torn curry leaves and chopped coriander leaves.
Ready to serve with idli, Dosai or vadai.
KALA says
i have one question, when do you add dhal after cooking?
Raks Anand says
Step 8. Sorry somehow it is not updated in the recipe card thought it is in the stepwise photo section. Will try again to update.