1

To begin making Bangalore Restaurant Style Sambar Recipe For Idlis, rinse the lentils and add it to the pressure cooker along with chopped onion, turmeric powder, 1 teaspoon of oil and enough water and pressure cook until the dal is completely soft. (mine took 2 whistles)

2

Mash the onion and the dal with a masher and set this mixture aside.

3

In a kadai, add a teaspoon of oil and roast lightly the cumin seeds, coriander seeds and both varieties of dry red chillies until fragrant. Be careful to do this on low flame since these can burn easily.

4

Transfer this to a mixer jar along with the fresh coconut and grind this to a smooth paste using a little water.

5

Heat some oil in a heavy bottoemd pan, add the mustard seeds and let them crackle. Add asafoetida, curry leaves and shallots. Saute the shallots until they start to pop and turn transparent, need not brown them.

6

Add the ground paste and saute this mixture until for 2-3 minutes along with the onions. Tip in the chopped tomatoes and cook for 2-3 minutes. (They need to be mushy)

7

Add the cooked dal mixture, salt, tamarind extract (reserve some and add depending on the sourness from tomatoes) and jaggery and bring it to a boil with 1-2 cups of water. 

8

Cook this for 8-10 minutes while stirring occassionally and adjust the seasoning if needed or till completely cooked and flavours even.

9

Turn of the heat, add the coriander leaves and give it a mix. It is ready to be served.

10

Serve Bangalore Restaurant Style Sambar Recipe For Idlis with Homemade Soft Idli Recipe, Medu Vada Recipe and Coconut Chutney for an indulging and nutritious breakfast.

Notes:

• If you are not using Shallots you can use the same amount of finely chopped regular onions.
• Coriander makes this dish you can use tender stems too along with the leaves.
• What makes this Sambhar different is the Jaggery and a must for this recipe.
• This recipe uses no other vegetables except onions & tomatoes, if you wish to you can use finely chopped Red pumpkin (with skin) while adding the tomatoes. This is a slightly more thinner sambar than the sambar from other regions.