Hotel Style Sambar and Chutney with Homemade Sambar Masala

Step 1: Prepare Sambar Masala - Roasting Spices

Heat 1 tablespoon of oil in a kadai. Once medium hot, add 2 tablespoons (20g) fenugreek, 2 tablespoons (25g) black pepper, and 1 tablespoon cumin. Sauté on low-medium flame until lightly golden. Add 50g chana dal, 100g toor dal, and 50g urad dal. Continue to roast until they turn light golden. Add 1 cup (125g) whole coriander seeds and a handful of curry leaves. Roast for 2 minutes. Finally, add 125g dry red chilies and roast for another 2 minutes until everything is fragrant and well-roasted. Turn off the heat and let the mixture cool completely.

Step 2: Grind Sambar Masala

Once cooled, transfer the roasted spices to a grinding jar. Add 1 teaspoon turmeric, 1 teaspoon asafoetida, 1 tablespoon corn starch, and 1 tablespoon rock salt. Use a powerful mixer grinder like the Hamilton Beach Professional Juicer Mixer Grinder to grind the mixture into a fine powder. Ensure the lid is properly interlocked for safety. The smart control system allows for hands-free grinding. Once ground, transfer the homemade Sambar Masala to an airtight jar for storage.

Step 3: Prepare Chutney - Roasting Ingredients

Heat 1 tablespoon of oil in a pan. Once medium hot, add 1/4 cup peanuts and roast lightly. Add 3-4 green chilies, 1/2 inch ginger, 5-6 garlic cloves, and 1 small piece of tamarind. Lightly roast all ingredients for a few minutes until fragrant. Turn off the heat and let them cool.

Step 4: Grind Chutney

Transfer the cooled roasted ingredients to a 0.5-liter grinding jar. Add 5 tablespoons roasted gram dal, 1 cup grated fresh coconut, 1 teaspoon salt, a handful of fresh coriander leaves, a few mint leaves, and 1 cup of water. Secure the lid and grind until a smooth paste is formed. The Hamilton Beach mixer grinder's powerful motor and intelligent speed sensor ensure perfect consistency.

Step 5: Temper Chutney

Heat 1 tablespoon of oil in a small tempering pan. Add 1 teaspoon mustard seeds, 1 teaspoon urad dal, 2 pinches asafoetida, a few curry leaves, and 2 dry red chilies. Let them splutter and roast until fragrant. Pour the hot tempering over the prepared coconut chutney.

Step 6: Prepare Dal for Sambar

Wash 1/2 cup of toor dal (pigeon pea) that has been soaked for 2 hours. Transfer the dal to a pressure cooker. Add 3 cups of water, salt to taste, 1/4 teaspoon turmeric, and 1 teaspoon ghee. Close the lid and pressure cook on medium flame for 3 whistles. Allow the pressure to release naturally. Once cooked, mash the dal well with a whisk or ladle until smooth.

Step 7: Prepare Sambar Base - Tempering and Sautéing Vegetables

Heat 2 tablespoons of oil in a large pot or lagan. Add 1 teaspoon mustard seeds, 1/2 teaspoon cumin, 1/2 teaspoon fenugreek, 1/4 teaspoon asafoetida, 4 dry red chilies, and a few curry leaves. Let them splutter and release their aroma. Add 1 cup small onions (shallots) and 2-3 split green chilies. Sauté until the onions become translucent. Add 2 large chopped tomatoes and salt to taste. Cook until tomatoes soften. Add 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric, and 2 teaspoons coriander powder. Mix well and cook for a minute.

Step 8: Add Vegetables and Sambar Masala

Add 1/2 cup diced pumpkin, 2 small diced carrots, 1 medium diced brinjal, and 1 cut drumstick. Mix all the vegetables with the spices. Sauté for a few minutes. Add 2 tablespoons of the homemade Sambar Masala. Mix well and cook for another minute until the masala is fragrant. Pour in 4 cups of hot water. Mix thoroughly, cover with a lid, and let it simmer on low-medium flame for 5 minutes until the vegetables are partially cooked.

Step 9: Combine Dal and Final Flavorings

After 5 minutes, remove the lid. Pour the prepared smooth dal into the pot with the vegetables. Mix everything well. Bring the Sambar to a boil. Add 2 tablespoons of tamarind water and 1 tablespoon of jaggery. Mix well until the jaggery dissolves. Cover again and simmer on low-medium flame for 10-12 minutes to allow all the flavors to meld. Finally, garnish with chopped coriander and 1 teaspoon of ghee. Serve hot with idli or dosa.

• Roasting spices in a little oil helps enhance their flavor and prolongs the shelf life of the Sambar Masala.

• Using small onions (shallots) in Sambar adds a distinct sweetness and flavor.

• Blending the cooked dal completely gives Sambar a smooth, restaurant-like consistency.

• Adding jaggery and tamarind pulp balances the flavors in Sambar, giving it a sweet, sour, and spicy profile.

• For the chutney, roasting peanuts and other ingredients lightly in oil before grinding enhances the taste.

• The double interlock system and powerful motor of the Hamilton Beach Professional Juicer Mixer Grinder ensure safety and efficient grinding for hard ingredients.

• You can adjust the quantity of dry red chilies in the Sambar Masala for desired spice level.

• If small onions are not available, use sliced large onions.

• Feel free to add other vegetables like potatoes, green beans, or bottle gourd to the Sambar.

• If roasted gram dal is unavailable for chutney, you can roast chana dal until golden brown and use it.