Bangalore Restaurant Style Sambar Recipe
Embark on a culinary journey to South India with this exquisite Bangalore Restaurant Style Sambar Recipe, a delightful side dish that harmoniously combines the flavors of lentils, spices, and vegetables. Known for its rich and savory taste, this sambar pairs perfectly with homemade soft idli, coconut chutney, and filter coffee for a traditional South Indian breakfast experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cumin seeds (जीरा) | ½ teaspoon |
| Coriander seeds (धनिये के बीज) | 2 teaspoons |
| Byadgi red chilies (ब्यादगी लाल मिर्च) | 4 chilies |
| Guntur red chilies (गुंटूर लाल मिर्च) | 3 chilies |
| Grated coconut (नारियल – कस ले) | 1/3 cup |
| Pigeon pea lentils (अरहर दाल) | ½ cup |
| Small onions (छोटे प्याज) | 150 grams, chopped |
| Large onion (प्याज) | 1, chopped |
| Tomatoes (टमाटर) | 2, finely chopped |
| Curry leaves (कढ़ी पत्ता) | 8 leaves |
| Mustard seeds (राइ) | 1 teaspoon |
| Turmeric powder (हल्दी पाउडर) | ¼ teaspoon |
| Asafoetida (हींग) | ¼ teaspoon |
| Tamarind water (इमली का पानी) | 1 cup |
| Jaggery (गुड़) | 1 tablespoon, grated |
| Salt (नमक) | To taste |
| Oil (तेल) | As needed |
| Fresh coriander leaves (हरा धनिया) | 4 tablespoons, finely chopped |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 5 servings |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Carbohydrates | 35g |
| Dietary Fiber | 6g |
| Fat | 4g |
Instructions
To create the delightful Bangalore Restaurant Style Sambar, begin by rinsing the pigeon pea lentils thoroughly under running water. Then, transfer them to a pressure cooker along with the chopped onions, turmeric powder, 1 teaspoon of oil, and water as required. Cook under pressure for about 2 whistles until the lentils are soft and well-cooked. Once cooked, mash the lentils using a masher until smooth, and set them aside.
In a separate frying pan, heat some oil over medium heat. Add the cumin seeds, coriander seeds, Byadgi red chilies, and Guntur red chilies to the hot oil. Sauté them on low heat for about 2 minutes until aromatic, and then remove from heat to cool down. After cooling, transfer the mixture to a mixer grinder, add grated coconut and a splash of water, and blend it into a fine paste.
Now, in a fresh pan, heat oil again. Once the oil is hot, add mustard seeds and let them crackle. Following this, add asafoetida, curry leaves, and the small onions. Sauté these ingredients until the onions become tender.
Next, introduce the prepared chili-coconut paste to the pan, and cook for 2-3 minutes, stirring occasionally. Add the chopped tomatoes and continue cooking until they soften.
Incorporate the mashed lentil mixture into this aromatic blend, followed by salt, tamarind water, and an additional 1-2 cups of water to achieve the desired consistency. Allow the sambar to come to a gentle boil. Once it reaches a boil, turn off the heat and garnish with freshly chopped coriander leaves.
Serve this Bangalore Restaurant Style Sambar hot, accompanied by fluffy homemade idlis, tangy coconut chutney, and a steaming cup of filter coffee. Enjoy this flavorful dish for breakfast or as a delightful accompaniment to your lunch or dinner!
This recipe is not only a celebration of South Indian flavors but also a reminder of the warmth and love that goes into every home-cooked meal. Experience the comfort of this classic dish and make it a cherished part of your culinary repertoire!
