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Explore Hotel Sambar Secret Recipe | Easy Sambar for Idli Dosa | होटल सांबार की विधि | Chef Sanjyot Keer with 2,545,265 views, 33,454 likes, and 930 comments. Experience the impact of this video content that has captured audience attention.

Get your BlendLab Pro right now (Limited Stock): YFLHome - https://swiy.co/ytYFLhome Amazon - https://swiy.co/yflamazon Watch the BlendLab Pro launch video with detailed features here: https://youtu.be/WH9PQC7gcuM Hotel Style Sambar Prep time: 10-15 minutes Cooking time: 30-35 minutes Serves: 5-6 people Ingredients: Sambar paste OIL | तेल 1 TBSP (OR COCONUT OIL) ASAFOETIDA | हींग 1/4 TSP MUSTARD SEEDS | राई 1 TSP CUMIN SEEDS | जीरा 1 TSP URAD DAL | उरद दाल 1 TBSP CHANA DAL | चना दाल 1 TBSP BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP CORIANDER SEEDS | साबुत धनिया 2 TBSP CURRY LEAVES | कड़ी पत्ता 15 NOS. KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 10-12 NOS. GINGER | अदरक 1 INCH GARLIC | लेहसुन 3 CLOVES GREEN CHILLI | हरी मिर्च 1-2 NOS. SHALLOTS | मद्रासी प्याज़ 4-5 NOS. FENUGREEK SEEDS | मेथी के बीज 1 TSP FRESH COCONUT | नारियल 1/4 CUP (GRATED) WATER | पानी AS REQUIRED Cooked Dal TUR DAL | तुअर दाल 1/3 CUP WATER | पानी 2 CUPS SALT | नमक A PINCH TURMERIC POWDER | हल्दी पाउडर 1/4 TSP Final cooking OIL | तेल 2 TBSP (OR COCONUT OIL) MUSTARD SEEDS | राई 1/2 TSP CUMIN SEEDS | जीरा 1/2 TSP ONION | प्याज़ 2 MEDIUM SIZED (DICED) TOMATO | टमाटर 2 MEDIUM SIZED (DICED) TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TSP HOT WATER | गरम पानी 1.5 LITRES VEGGIES DRUMSTICK | सहजन 1 NO. PUMPKIN | कद्दू 1/3 CUP (DICED) ASH GOURD | सफेद पेठा 1/3 CUP (DICED) BRINJAL | बैगन 1 NO. (DICED) BOTTLE GOURD | लौकी 1/3 CUP (DICED) SHALLOTS | मद्रासी प्याज़ 4-5 NOS. (SLICED) SALT | नमक TO TASTE TAMARIND PULP | इमली का पल्प 1-2 TBSP (LEMON SIZED BALL OF TAMARIND) JAGGERY | गुड़ 3 TBSP OIL | तेल 1 TBSP LADY FINGER | भिंडी 4-5 NOS. For tempering OIL | तेल 1 TBSP CHANA DAL | चना दाल 1/4 TSP MUSTARD SEEDS | राई 1/4 TSP RED CHILLI | लाल मिर्च 4 NOS. FENUGREEK SEEDS | मेथी के बीज 1/4 TSP CURRY LEAVES | कड़ी पत्ता 8-10 NOS. ASAFOETIDA | हींग 1/4 TSP FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: To make the wet paste for sambar, set a pan over high flame & when it gets hot add the oil. Once the oil gets hot add asafoetida, mustard seeds, cumin seeds, urad dal, chana dal, black peppercorns & coriander seeds, stir & cook them briefly over medium flame. Further add curry leaves, kashmiri red chillies, ginger, garlic, green chilli, shallots, fenugreek seeds, fresh coconut, stir well & saute all the ingredients for 2-3 minutes then transfer the mixture into a bowl & cool it down completely. Once cooled, transfer the mixture into a mixer grinder jar, add water as required & grind it into a fine, smooth paste & your wet sambar paste is ready. Wash & soak the tur dal for 30 minutes to an hour, discard the water once soaked & add the dal into a pressure cooker along with water, salt & turmeric powder, then put the lid on & pressure cook the dal over medium high flame for 3-4 whistles. Once cooked, switch off the flame & let the cooker de-pressurize naturally. Further open the lid & whisk the dal using a whisk until you get a watery, smooth dal. To make sambar, set a stock pot over high heat, add oil & let it get hot. Once the oil gets hot, add mustard seeds, cumin seeds & onions, stir well & cook over high flame until the onions turn translucent. Then lower the flame & add tomatoes, turmeric powder, kashmiri red chilli powder, stir well & cook for 1-2 minutes. Further add hot water, stir well & add all the veggies, salt, sambar paste & cooked dal, stir well & bring the sambar to a boil. Once the sambar comes to a boil, cover the stock pot with a lid & cook over medium low flame for 20-25 minutes. After cooking for 20-25 minutes, the colour of sambar will darken up a bit & it will also get slightly thicker. Further taste & adjust the salt, then add tamarind pulp, jaggery, stir well cook for 1-2 minutes until the jaggery dissolves. Then taste the sambar again to adjust the sourness & sweetness. Set a small pan over high flame on a separate flame, add oil & let it get hot. Once the oil gets hot, add the lady fingers & toss over high flame for 2 minutes then add them into the sambar. Set the same pan on the flame again, oil along with chanda dal, stir & cook the chana dal briefly, then add mustard seeds, red chilli, fenugreek seeds, curry leaves & asafoetida, stir quickly & then immediately pour the tadka over the sambar & cover it with a lid. Further open the lid & stir well, lastly add fresh coriander. Your hotel style sambar is ready. #YFL #SanjyotKeer #sambhar The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Sambar masala paste 1:23 Sambar cooking 5:42 Plating 12:05 Outro 12:52

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