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Editor's note
A restaurant-style South Indian sambar (lentil-based spice broth) recipe using pressure cooking and foundational tempering techniques to balance authenticity with home accessibility. The emphasis on pre-blended sambhar masala and straightforward ingredient sourcing suggests appeal in markets with established Indian specialty supply chains. The detailed tempering process (tadka) is instructive for applying Indian spice-infusion methods to other dishes.
Easy Restaurant Style Sambar Recipe Everyone Will Love! ❤️Learn how to make restaurant style sambar at home with this easy and delicious recipe! This South Indian sambar is full of authentic flavor and pairs perfectly with idli, dosa, medu vada, and rice. Try this simple recipe and enjoy hotel-style taste in your own kitchen!
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🍲 Authentic South Indian Sambar (2 Cups Toor Dal)
📝 Ingredients
2 cups Toor Dal (Arhar Dal)
3–4 Drumsticks (Shevga ki Phalli), cut into pieces
2 cups Bottle Gourd (Dudhi/Lauki), chopped
1 medium onion, sliced (optional)
1 medium tomato, chopped
1 lemon-sized ball of tamarind (imli), soaked in warm water
3 tbsp Sambar Masala
1 tsp Red Chilli Powder
½ tsp Turmeric Powder
2 tsp Salt (or to taste)
1 tsp Sugar or Jaggery
5–6 cups Water (adjust for desired consistency)
🌿 For the Tempering (Tadka)
2 tbsp Oil
1 tsp Mustard Seeds (Rai)
1 tsp Cumin Seeds (Jeera)
2–3 Dry Red Chillies
10–12 Curry Leaves
A pinch of Asafoetida (Hing)
👨🍳 Method
Soak the tamarind in warm water for 15–20 minutes.
Wash the toor dal and pressure cook it with turmeric until soft. Mash it well.
Cook the drumsticks and bottle gourd until tender.
Heat oil, add mustard seeds, cumin, dry red chillies, curry leaves, and hing to prepare the tempering.
Add the cooked vegetables to the tempering.
Mix the red chilli powder into the cooked dal.
Pour the dal into the vegetables and mix well.
Add the tamarind extract.
Add the sambar masala, salt, and sugar (or jaggery).
Add water as needed and simmer for 8–10 minutes until the flavors combine.
Garnish with fresh coriander leaves and serve hot with idli, dosa, vada, or steamed rice.
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