Hotel Sambar Recipe Pongal Easy Method Step By Step Home

Hotel Sambar Recipe Pongal is a flavor-packed South Indian stew that pairs perfectly with ven pongal, idli, dosa, and rice. If you’ve ever enjoyed hot sambar at a hotel (tiffin centre) and wondered how chefs make it so rich, tangy, and full of aroma, you’re in the right place. Sambar is essentially a lentil-based stew seasoned with a special spice blend (sambar powder), vegetables, tamarind for tang, and a tempering (tadka) that gives it that unforgettable hotel taste.

When I visited Chennai’s iconic tiffin hotels, I noticed most chefs used a mix of toor dal and moong dal for a creamy yet light texture. That little detail surprised me—many home cooks use only toor dal. I personally recommend trying the split moong + toor blend for the *best hotel-style sambar experience* when serving with pongal. For official information, visit hotel booking.

Recipe Card

Ingredients (Exact Quantities)

Lentils & Base

• ½ cup Toor dal (arhar dal)
• ¼ cup Yellow moong dal
• 2½ cups Water (for cooking)

Vegetables

• 1 medium Potato, cubed
• 1 medium Tomato, chopped
• ½ cup Carrot, cubed
• ½ cup Drumstick pieces (optional)
• ¼ cup Brinjal (eggplant) cubes (optional)

Spices & Flavorings

• 1 tablespoon Sambar powder (fresh or store-bought)
• ¼ teaspoon Turmeric powder
• 1 tablespoon Tamarind pulp (soaked & strained)
• 1 teaspoon Jaggery (optional — balances sourness)
• Salt — 1 heaped teaspoon (adjust to taste)

Tempering (Tadka)

• 2 tablespoons Oil or Ghee
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Urad dal (split black gram)
• 2 Red dried chillies
• ½ teaspoon Asafoetida (hing)
• 1 sprig Curry leaves
• 2 Green chillies, slit
• ¼ cup Fresh coriander leaves (for garnish)

Step-By-Step Instructions

1. Rinse and Cook Dal (0–10 mins)

Wash toor dal and moong dal 2–3 times under cold water until water runs clear. Transfer to a pressure cooker with 2½ cups of water, ¼ tsp turmeric, and a pinch of salt. Close the lid and cook for 3–4 whistles on medium heat until the lentils are soft and mushy. Let pressure release naturally. Understanding Hotel Sambar Recipe Pongal is essential.

2. Prepare Tamarind Water (5 mins)

Soak a small lemon-sized tamarind ball in ¼ cup of warm water for 5 minutes. Squeeze and strain to get tamarind extract. Set aside.

3. Heat Oil & Saute Veggies (10–15 mins)

In a wide pan, heat 1 tablespoon oil on medium flame. Add potatoes and carrots first and sauté for 2 minutes. Add tomatoes, drumstick, and brinjal pieces and sauté for another 3 minutes.

4. Add Cooked Dal & Spices (15–20 mins)

Open the pressure cooker. Mash the cooked dal lightly with a ladle or masher. Add this mashed dal to the sautéed vegetables. Stir in sambar powder and salt. Add tamarind extract, jaggery, and 1 to 1½ cups water to adjust the consistency. Bring to a gentle boil and simmer for 10 minutes until vegetables are tender. This relates to Hotel Sambar Recipe Pongal.

5. Prepare Tadka (20–25 mins)

In a small tempering pan, heat the remaining 1 tablespoon of oil or ghee. Add mustard seeds and let them crackle. Then add cumin seeds, urad dal, broken red chillies, asafoetida, curry leaves, and green chillies. Fry for 30–40 seconds until aromatic.

6. Combine & Garnish (25–30 mins)

Pour the hot tempering over the simmering sambar. Stir gently. Cook for another 3–4 minutes. Turn off heat and garnish with fresh coriander leaves. Your hotel-style sambar is ready to serve with warm ven pongal!

Pro Tips From Personal Cooking Experience

• Balance the sourness: I’ve learned that tamarind quantity makes or breaks sambar. Adding a teaspoon of jaggery helps balance a too-tangy sambar.
• Texture matters: Hotels often use a slightly flowing consistency so that the sambar mixes well with pongal. Add hot water gradually to get that pourable texture.
• Fresh sambar powder: Making sambar powder at home enhances aroma significantly. Roast coriander seeds, dried red chillies, chana dal, urad dal, cumin, and methi seeds lightly before grinding.
• Resting improves flavor: If time allows, cover the sambar and rest for 10 minutes after you turn off the heat. Flavors deepen beautifully.

Chef’s Notes — Substitutions & Storage

• Substitutions: If you don’t have moong dal, you can make sambar with only toor dal — classic South Indian style. Coconut milk (2 tbsp) can be added for a richer texture.
• Vegetable Variations: You may include pumpkin, beans, or okra as per availability or preference.
• Storage: Refrigerate leftover sambar in an airtight container for up to 3 days. Reheat with a splash of water. For longer storage, freeze up to 1 month.
• Serving: Sambar tastes amazing with Pongal (dish) on Wikipedia and also goes well with idli or dosa.
• Health Tip: Use olive oil or rice bran oil instead of ghee for a heart-healthy version.

Nutrition Information (Per Serving)

FAQ — Common Questions

What dal is best for sambar?

Toor dal is traditional. However, many hotels mix toor and moong dal for a smoother texture that clings well with pongal. Learn more about Hotel Sambar Recipe Pongal.

Can I make sambar without tamarind?

Yes, but tamarind gives the characteristic sourness. You can substitute with tomato pulp or kokum if needed.

How long does sambar stay good?

Refrigerated in a sealed container, sambar stays fresh up to 3 days. Freeze for up to one month.

Serving Suggestions

This Hotel Sambar Recipe Pongal is a perfect match for soft ven pongal, idli, dosa, or rice. Drizzle a bit of ghee over your pongal and ladle the hot sambar on the side — it elevates the dish into a breakfast everyone will rave about.