Hotel Sambar Recipe For Pongal Easy Method Step By Step Home

Know the details about the Hotel Sambar Recipe For Pongal Easy Method Step By Step Home, Hotel Sambar Recipe For Pongal Home Method

Hotel Sambar Recipe for Pongal: A Taste of Authentic South Indian Cuisine

Pongal, a popular South Indian festival, is incomplete without a hearty meal of Pongal (a dish made from newly harvested rice) and flavorful Sambar. This blog post will guide you through a detailed hotel-style Sambar recipe that you can prepare at home for the Pongal festival.

Hotel Sambar Recipe For Pongal Easy Method Step By Step Home

About Hotel Sambar for Pongal

Hotel Sambar is a delicious and tangy lentil soup made with pigeon peas (toor dal), mixed vegetables, tamarind, and a special blend of spices. This recipe is widely served in South Indian restaurants and is loved for its unique taste and aroma. Paired with Pongal, this Sambar makes a delightful combination that’s hard to resist.

Items Required and Their Quantities

  • Toor dal: 1/3 cup
  • Mixed vegetables (carrot, beans, drumstick, radish, brinjal, potato): 2 cups
  • Shallots or small onions: 10
  • Tomatoes: 1 medium-sized
  • Green chillies: 2
  • Tamarind: a small lemon-sized ball
  • Sambar powder: 2 tablespoons
  • Turmeric powder: 1/2 teaspoon
  • Mustard seeds: 1 teaspoon
  • Cumin seeds: 1/2 teaspoon
  • Curry leaves: a few
  • Asafoetida: a pinch
  • Salt: to taste
  • Oil: 2 tablespoons
  • Ghee: 1 teaspoon
  • Coriander leaves: for garnish

Nutritional Information

A serving of Sambar contains approximately:

  • Calories: 210 kcal
  • Protein: 12 g
  • Fat: 5 g
  • Carbohydrates: 30 g
  • Fiber: 9 g

Please note that these values can vary based on the specific ingredients used.

Cooking and Preparation Time

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

Cooking Steps Overview

The cooking process mainly involves:

  1. Cooking the lentils (toor dal)
  2. Preparing the vegetable broth
  3. Mixing the lentils and vegetable broth
  4. Seasoning the Sambar

Step-by-Step Cooking Procedure

  1. Rinse the toor dal in plenty of water and cook it in a pressure cooker with 2 cups of water until it becomes soft and mushy.
  2. Soak tamarind in warm water for 10 minutes, then extract the juice by squeezing the pulp.
  3. Heat oil in a large pan. Add mustard seeds, cumin seeds, and curry leaves. Once the mustard seeds start to crackle, add shallots, tomatoes, and green chillies, and sauté until they become soft.
  4. Add the mixed vegetables, sambar powder, turmeric powder, asafoetida, and salt. Sauté for a few minutes, then add the tamarind extract and 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are cooked.
  5. Add the cooked toor dal to the pan and mix well. Cook for another 5-10 minutes, stirring occasionally.
  6. Heat ghee in a small pan, add a pinch of asafoetida and pour it over the Sambar. Garnish with coriander leaves and serve hot with Pongal.


  • You can adjust the amount of sambar powder and tamarind according to your taste.
  • Adding ghee at the end enhances the flavor of the Sambar.

Things to Know

Traditionally, Sambar is served with Pongal, a dish made from newly harvested rice and lentils, during the Pongal festival. However, it also pairs well with idli, dosa, and rice.

Frequently Asked Questions

Q: Can I use any other type of dal instead of toor dal?

A: Yes, you can replace toor dal with masoor dal (red lentils) or moong dal (split green gram). However, toor dal gives the best flavor to Sambar.

Q: Can I cook Sambar without a pressure cooker?

A: Yes, you can cook the toor dal in a regular pot, but it will take longer.

In conclusion, this hotel-style Sambar recipe is a delicious and nutritious addition to your Pongal celebration. Enjoy the flavors of authentic South Indian cuisine right at home!

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