sambar premix recipe | instant sambar recipe for travel and hostel

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

sambar premix recipe | instant sambar recipe with sambar mix for travel and hostel with detailed photo and video recipe. an easy and quick version of the traditional sambar recipe prepared by mixing lentils, spices and herbs in it. it is a perfect recipe for travel or for those who live in the hostel as the sambar can be prepared by adding hot water. this sambar is a multipurpose curry recipe and can be served to any choice of rice or even for a range of breakfast recipes like dosa and idli recipes.
instant sambar recipe for travel and hostel


sambar premix recipe | instant sambar recipe with sambar mix for travel and hostel with step by step photo and video recipe. instant sambar recipes are not a new type of sambar recipes, but it still takes a sufficient amount of time to cook. moreover, it still requires toor dal or lentil to be cooked separately and thus not justifying the instant way of cooking. however, sambar can be made within minutes and an instant sambar recipe with sambar premix is one such easy and simple way.

well last time when i posted the dal premix recipe, i got so many requests for the sambar premix recipe. technically, dal premix is an easy and simple recipe as it does not require any additional vegetables and even sambar spice mix powder. hence it took me a while to come up with the recipe for this sambar premix recipe. initially, i wanted to add the veggies too in the premix, but later i dropped that idea. basically, this recipe is very much inspired by the mtr sambar powder mix. except for the veggies, all the ingredients like lentil, sambar powder, seasoning ingredients like mustard, curry leaves, hing and even the urad dal is added to the premix. in other words, you take water boil it with vegetables and ad 2-3 tbsp of this premix powder and the sambar is ready. hence i term this recipe as a travel or hostel buddy recipe.

sambar premix recipe

in addition, some more additional tips, suggestions and some more variants to the sambar premix recipe. firstly, the lentil used in this recipe is toor dal or pigeon pea lentil which is commonly used in sambar recipes. however, if you have been practising the sambar recipe with moong dal or masoor dal, you may just replace toor dal with it. secondly, in the premix, i have not added coconut with toor dal, but it can be added to if you like coconut in your sambar. moreover, it also helps to improve the sambar consistency as compared to just the lentil. lastly, once the sambar is prepared, it may turn thick in its consistency as it is rested. therefore, you may have to add some water before it is microwaved or reheated.


finally, i request you to check my other related sambar recipes collection with this post of sambar premix recipe. it mainly includes my other related recipes like onion kulambu, arachuvitta sambar, temple style sambar, vendakkai mor kulambu, bendekai gojju, onion sambar, drumstick sambar, ulli theeyal, avial, mini idli sambar. further to these there some more additional recipe categories like,

sambar premix video recipe:

recipe card for instant sambar recipe:

instant sambar recipe for travel and hostel

sambar premix recipe | instant sambar recipe for travel and hostel

HEBBARS KITCHEN
easy sambar premix recipe | instant sambar recipe for travel and hostel
1 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course cooking tips
Cuisine south indian
Servings 1 box
Calories 1012 kcal


Ingredients
 

for premix:

  • 1 cup toor dal
  • 1 tsp oil
  • ¼ cup coriander seeds
  • 2 tbsp cumin
  • 2 tsp chana dal
  • 10 dried red chilli
  • few curry leaves
  • lemon sized tamarind
  • 2 tsp oil
  • ½ tbsp mustard
  • few curry leaves
  • 3 dried red chilli
  • 1 tsp turmeric
  • 1 tbsp salt
  • 2 tsp jaggery
  • pinch hing

for sambar using premix:

  • 2 cup mix vegetables
  • ¼ tsp turmeric
  • ½ tsp salt
  • 2 cup water

Instructions
 

how to make sambar premix powder:

  • firstly, in a heavy-bottomed pan take 1 cup toor dal and dry roast on low flame. make sure to rinse the dal and dry them completley.
  • once the dal turns aromatic, keep aside.
  • in the pan heat 1 tsp oil. add ¼ cup coriander seeds, 2 tbsp cumin, 2 tsp chana dal.
  • roast until the spices turn aromatic.
  • further add 10 dried red chilli, a few curry leaves and lemon sized tamarind.
  • roast until the chills turn crisp.
  • transfer to the same plate and cool completely.
  • once the dal and spices are cooled completely, grind to the fine powder. keep aside.
  • to prepare the tempering, heat 2 tsp oil, add ½ tbsp mustard, few curry leaves and 3 dried red chilli. splutter the tempering.
  • add in prepared dal and spice powder, 1 tsp turmeric, 1 tbsp salt, 2 tsp jaggery and pinch hing.
  • saute for 2 minutes, or until the spices are well combined.
  • finally, sambar premix is ready and can be stored for 6 months.

how to make mix veg sambar using sambar premix:

  • to prepare the sambar, firstly take ¼ cup prepared premix and add 3 cup hot water.
  • mix and allow it to rest for 5 minutes.
  • in a large kadai take 2 cup mix vegetables. you can use vegetables of your choice.
  • add ¼ tsp turmeric, ½ tsp salt and 2 cup water.
  • cover and boil for 5 minutes, or until the vegetables are cooked well.
  • further, add in prepared sambar premix mixture and mix well.
  • cover and continue to boil for 5 minutes or until the dal is cooked well.
  • finally, mix veg sambar is ready and can be served with rice, idli or dosa.

Nutrition

Calories: 1012kcalCarbohydrates: 171gProtein: 51gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 8588mgPotassium: 1340mgFiber: 52gSugar: 13gVitamin A: 19027IUVitamin C: 44mgCalcium: 479mgIron: 21mg


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how to make sambar premix with step by step photo:

how to make sambar premix powder:

  1. firstly, in a heavy-bottomed pan take 1 cup toor dal and dry roast on low flame. make sure to rinse the dal and dry them completely.
  2. once the dal turns aromatic, keep aside.
  3. in the pan heat 1 tsp oil. add ¼ cup coriander seeds, 2 tbsp cumin, 2 tsp chana dal.
  4. roast until the spices turn aromatic.
  5. further add 10 dried red chilli, a few curry leaves and lemon sized tamarind.
  6. roast until the chills turn crisp.
  7. transfer to the same plate and cool completely.

  8. once the dal and spices are cooled completely, grind to the fine powder. keep aside.
  9. to prepare the tempering, heat 2 tsp oil, add ½ tbsp mustard, few curry leaves and 3 dried red chilli. splutter the tempering.
  10. add in prepared dal and spice powder, 1 tsp turmeric, 1 tbsp salt, 2 tsp jaggery and pinch hing.
  11. saute for 2 minutes, or until the spices are well combined.
  12. finally, sambar premix is ready and can be stored for 6 months.
    sambar premix recipe

how to make mix veg sambar using sambar premix:

  1. to prepare the sambar, firstly take ¼ cup prepared premix and add 3 cup hot water.
  2. mix and allow it to rest for 5 minutes.
  3. in a large kadai take 2 cup mix vegetables. you can use vegetables of your choice.
  4. add ¼ tsp turmeric, ½ tsp salt and 2 cup water. cover and boil for 5 minutes, or until the vegetables are cooked well.
  5. further, add in prepared sambar premix mixture and mix well.
  6. cover and continue to boil for 5 minutes or until the dal is cooked well.
  7. finally, mix veg sambar is ready and can be served with rice, idli or dosa.
    sambar premix recipe

notes:

  • firstly, make sure to adjust the spice level depending on your choice.
  • also, add vegetables of your choice and you can prepare any variety of sambar.
  • additionally, the sambar thickens as boiled so make sure to adjust the thickness accordingly.
  • finally, sambar premix can be stored in an airtight container for up to 6 months.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)