HOTEL SAMBAR

Recently in an interview, in Europe channel, I heard Mrs.Mallika Badrinath telling  hotel sambar  tastes good
as they use masoor dhal. I tried this recipe today in my own way using masoor dal and it came out very well.
The preparation time for this sambar is 10min.Keep all the items ready and it takes very less time to cook.

Ingredients:

Any vegetable (for thaan)

onion 1 small

tomato 1 small

green chillies 2

curry leaves

haldi 1/4 tsp

sambar powder 4 tsp

masoor dhal 3/4 cup

salt

tamarind 1/2 lime size

For tempering:

rai 1/2 tsp

methi 1/4 tsp

red chilly 1

LG 1/4 tsp

jeera 1/2 tsp

ginger pieces 1/2 tsp

garlic pieces 2cloves


Method

Cut vegetables into big pieces. slit chillies and keep. soak tamarind
and extract essence in a cup of water. Use small cooker. Heat 2tsp
oil in cooker outer. Add tempering items, then vegetables, haldi
and then the masoor dhal and saute. Add sambar powder, little salt
and mix. Add 1 1/2 cups water and pressure cook for 3 whistle.
meanwhile in a vessel bring the tamarind extract to boil. Open
cooker lid add tamarind extract and bring to boil adding little
more salt.
Adjust consistency and garnish with coriander leaves and
a spoon of ghee.A small piece
of jagree can be added.

The use of masoor dhal gives good flavour like hotel sambar. cooks fast,
and gives more quantity with little use of dhal and the consistency
is thick.When using very soft vegetables cook seperately with salt in
very little water or alternatively in M/v and add to sambar when
adding tamarind extract. follow same procedure with onion and tomatoes.

The measure of tamarind and green chillies can be adjusted as per your taste.