Bangalore Darshini Style Sambar | Hotel Style Sambar

Wednesday, May 19, 2021

Bengaluru's Famous Darshini Style Sambar Made With Onions, Tomatoes & a Hint of Jaggery 

Bangalore Darshini Style Sambar

I have always always been an 'Idli Sambar Dippu' fan since childhood & most darshinis in Bangalore serve excellent Sambar in my opinion. 

If you are a fan of Namma Bengaluru style 'Idli Sambar Dippu' you are going to love this recipe 

Also, The Recipe for Soft & Fluffy Karnataka Style Idlis can be found Here 

Bengaluru Darshini Style Sambar


HOW TO MAKE DARSHINI STYLE SAMBAR 


Recipe Source: My Amma 

Serves 5-6

 You Will Need:

  • 1/4 Cup Toor Dal 
  • 2 Large Tomatoes - Finely Chopped
  • 1 large Onion - Chopped 
  • 1/4 Teaspoon Turmeric Powder
  • A small Piece of Tamarind 
  • 2 small lumps of Jaggery 
  • Salt 
Spices Needed:

  • 1/4 Cup Coconut 
  • 10 Byadgi Red Chilies
  • 1.5 tablespoons of Coriander Seeds
  • 2 small sticks of Cinnamon
  • 6-7 Cloves 
  • 1 teaspoon Cumin Seeds/Jeera
To Temper:
  • 1 tablespoon Cooking Oil 
  • 2 Broken Dry Red Chilies
  • A generous Pinch of Asafoetida/Hing
  • A Sprig Of Curry Leaves
How To:

Pressure Cook Toor Dal with chopped Tomatoes & Turmeric Powder 

In a Pan, add a teaspoon of oil & Roast Byadgi Chilies, Coriander seeds, Cinnamon, Cloves & Cumin seeds

Transfer into a mixe jar, along with grated coconut & Tamarind & grind into a smooth paste adding a little water 

In a pan, heat oil, splutter mustard seeds add Asafoetida, curry leaves & onions. Sauté for 2-3 minutes until the onions turn soft

Add the cooked dal, ground paste & some salt

Add 3-4 cups of water, Jaggery & mix well.

On medium flame, bring it to a boil. Check for Salt & Jaggery. Add more if needed. Simmer for another 2-3 minutes.

Turn off the heat & serve Darshini Style Sambar with Idli/Dose 

NOTE:

Cinnamon & Cloves are 2 Star Ingredients in this recipe which gives it that distinct taste. Do Not Skip Adding them 


Bengaluru Darshini Style Sambar

Bengaluru Darshini Style Sambar

Yield: 5-6
Author: Deepthi Shankar

Ingredients

  • 1/4 Cup Toor Dal
  • 2 Large Tomatoes - Finely Chopped
  • 1 large Onion - Chopped
  • 1/4 Teaspoon Turmeric Powder
  • A small Piece of Tamarind
  • 2 small lumps of Jaggery
  • Salt
  • Spices Needed:
  • 1/4 Cup Coconut
  • 10 Byadgi Red Chilies
  • 5 tablespoons of Coriander Seeds
  • 2 small sticks of Cinnamon
  • 7 Cloves
  • 1 teaspoon Cumin Seeds/Jeera
  • To Temper:
  • 1 tablespoon Cooking Oil
  • 2 Broken Dry Red Chilies
  • A generous Pinch of Asafoetida/Hing
  • A Sprig Of Curry Leaves

Instructions

  1. Pressure Cook Toor Dal with chopped Tomatoes & Turmeric Powder
  2. In a Pan, add a teaspoon of oil & Roast Byadgi Chilies, Coriander seeds, Cinnamon, Cloves & Cumin seeds
  3. Transfer into a mixe jar, along with grated coconut & Tamarind & grind into a smooth paste adding a little water
  4. In a pan, heat oil, splutter mustard seeds add Asafoetida, curry leaves & onions. Sauté for 2-3 minutes until the onions turn soft
  5. Add the cooked dal, ground paste & some salt
  6. Add 3-4 cups of water, Jaggery & mix well.
  7. On medium flame, bring it to a boil. Check for Salt & Jaggery. Add more if needed. Simmer for another 2-3 minutes.
  8. Turn off the heat & serve Darshini Style Sambar with Idli/Dose
  9. NOTE:
  10. Cinnamon & Cloves are 2 Star Ingredients in this recipe which gives it that distinct taste. Do Not Skip Adding them
Did you make this recipe?
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