Ever wondered how the Bengaluru style Sambar is made? Bengaluru-style sambar is slightly sweeter and flavoured with aromatics. I grew up eating them, and my kids too love Idli sambar. So if you are looking for a recipe to make the iconic Bengaluru-style sambar, then you've landed at the right place. Check out the recipe and keep reading till the end. Try it out and let me know how it turned out.Share its pictures on Instagram and don't forget to tag us along.
INGREDIENTS:
- Toor dal- 1/2 cup
- Water- 1 cup
- Tomato- 2 nos (roughly chopped)
- Salt- to taste
- Red chilli powder- 1 tsp
- Red food colour- a pinch (optional)
- Jaggery- 2 tbsp
- Tamarind pulp- 1 tbsp
- Onion- 1/2 cup (finely chopped)
- Tomatoes- 1/2 cup (finely chopped)
- Sambar powder- 2 tbsp (I've used homemade sambar powder)
- Coriander leaves- 2 tbsp (chopped)
- Oil- 1 tbsp
- Hing- 1 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- 1 sprig
- Dry red chillies- 2 nos
PROCEDURE:
- Wash and soak dal for 10 mins.
- Add the soaked dal along with roughly chopped tomatoes and some water.
- Cook this for 2-3 whistles or until the dal is soft and mushy.
- Allow the pressure to release naturally, mash the dal well using a wooden masher.
- Once the dal is mashed, add some water to it and let it come to a boil.
- Once it starts to come to a boil, add chopped onions, tomatoes, jaggery and tamarind pulp.
- Mix well and add the sambar powder and other spices. Mix well and check for seasoning and add more salt and spice if required. Add more jaggery if you prefer your sambar sweeter.
- Close the cooker and cook for 1 whistle. Allow the pressure to release naturally.
- Again check for seasoning and adjust accordingly.
- Heat a tadka pan, add oil to it. Once its hot, add mustard seeds and curry leaves to it. Let it splutter. Now add red chillies and hing to it. Pour the tadka onto the sambar and cover it with a lid immediately. This will pack all the flavours in the sambar.
- Sprinkle coriander leaves over it and serve hot along with Idlis and chutney.
- Bangalore Hotel-style Sambar is ready.
