Recipe 534: Hotel Sambar 

A unique way or the restaurant style of preparing the traditional sambar recipe to be served with rice.it tastes great when served typically with hot steamed rice for lunch or dinner.The south indian cuisine offers several sambar recipes which intersect with lunch/dinner and breakfast. In addition, there are subtle differences between the sambar prepared in a temple feast, in-house and in restaurants. I have prepared both Idli and vadai hotel style sambar recipes in this video.Hope this hotel style sambar creates a hotel style environment at your place.
I got the opportunity to use GPC Hing powder for these recipes. this hing powder is strong, great in fragnance and adds special value to your kitchen. Do try using this powder in your regular cooking.
Fowarding the information :
GPC Perungayam / Asafoetida
Mr.Lashminarain : +919880605437
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#INGREDIENTS
#HOTEL_SAMBAR
Moond Dal - 1 cup
Toor Dal - 1 cup
Water - 8 cup
Turmeric Powder - 1/4 tsp
Small onion - 10 to 15 nos
Drumstick - 10 pieces
GPC Asafoetida
Coriander Seeds - 2 tbsp
Gram Dal - 1 tsp
Urad Dal - 1/2 tsp
Pepper Seeds - 10 nos
Fenugreek - 10 nos
Cuminseeds - 1/4 tsp
Dry Chilli - 5 nos
Kahmiri Chilli - 3 nos
Cinnamon - 1/2 inch
Clove - 2 nos
Oil - 1 tsp
Big Onion - 1 (Diced)Curry Leaves
Turmeric Powder - 1/4 spoon
Tomato - 2 (Chopped)
Salt to taste
Tamarind Water - 100 ml
Water - 1/2 ltr
Jaggery - 1 spoon
coriander Leaves
Ghee - 1 spoon
Mustard - 1 spoon
Asafoetida Powder - 1/2 spoon