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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 Amazon- https://www.amazon.in/s?me=A29VI6SNPJ... Flipkart- https://www.flipkart.com/search?q=GPC... Bigbasket- https://www.bigbasket.com/ps/?q=gpc Meesho - https://meesho.com/GPCHINGASAFOETIDA #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