Recipe for Instant Sambar-Bangalore Style
Sambar is the most popular South Indian dish. It is basically a stew in which Toor Dal (pigeon peas) are combined with vegetables and cooked in a tamarind base. A special spice called Sambar Powder is added, which gives Sambar its characteristic taste. It is eaten with steamed rice.
I recently shared the recipes for Mixed vegetable Sambar and Raddish Sambar. Both can be served with steamed rice or breakfasts like Idli, Dosa, Vada etc.
Today, the recipe I am sharing is Sambar- Banglaore Style. This sambar is commonly served in restaurants in Bangalore that serve breakfast. Idli or Vada is dipped in this sambar and served. This instant sambar recipe doesn’t require soaking and cooking the dal (lentil) separately. It can be prepared in under 30 minutes. So, let us start:
Ingredients needed for making Sambar:
To make Sambar, we will first prepare a masala paste. Then we will add it to fried onions and tomatoes and complete the process of making sambar. Therefore, I am splitting the ingredients list into two parts- Ingredients needed for making masala paste & Ingredients needed to make the sambar.
Ingredients needed for the masala paste:
- Urad Dal ( Split Black Gram): 1 teaspoon
- Chana Dal ( Split Chickpeas): 1 teaspoon
- Black peppercorns: 1 teaspoon
- Fenugreek seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Coconut: 1 few pieces.
- Coriander seeds: 2 tablespoons
- Curry leaves: 5-8
- Dry Red Chillies: 2
- Raw Rice: 1 tsp
- Water: 1 Cup
Other ingredients needed for Sambar:
- Sesame oil: 1 tablespoon
- Asafoetida: 1/3 teaspoon
- Dry red chillies: 3-4
- Curry leaves: 8-10
- Cumin seeds: 1/2 teaspoon
- Onion: 2 medium-sized, cubed
- Tomato: 1 medium, roughly chopped
- Salt: 1 1/2 teaspoons
- Powdered Jaggery: 1 tablespoon
- Turmeric Powder: 1 teaspoon
- Tamarind water: Extracted from lemon-sized tamarind pulp
- Water: 8-10 cups
Method for making Sambar:
Method for making Masala Paste:
- Dry roast chana dal ( split chickpeas), Urad dal(split black gram), rice, fenugreek seeds and black peppercorns on medium heat.
- When the lentils become light brown, add coriander seeds, cumin seeds, dry red chillies and curry leaves.
- Now transfer to a mixer grinder. Grind along with fresh coconut.
- Add water to make a fine paste. Keep aside.
Further Steps:
- In a pan, heat oil.
- Add asafoetida, cumin seeds, curry leaves, and dry red chillies. Fry them on medium heat.
- Now add onions and fry them till they become translucent.
- Now add tomatoes and fry for 30 seconds.
- Now add the paste.
- Add water. Add turmeric powder, salt, jaggery and tamarind water.
- Boil for 10-15 minutes on medium heat.
Sambar is ready. Serve it with hot steamed idlis.
Sambar can either be served in a bowl, and spoonfuls of sambar can be combined with idli and eaten, OR you can take a serving bowl and dip the idlis in sambar and serve.
About Ingredient sourcing in Germany:
While you can get some of the ingredients needed for this recipe from a German Supermarket, you can get all of these ingredients from any Indian shop near you. Alternatively, you can check the online store for Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Curry Leaves: https://amzn.to/3WvOSg3
Salt: https://amzn.to/3ACstDM
Sesame Oil: https://amzn.to/3qbrqsF
Urad Dal: https://amzn.to/3N224X8
Red Onions: https://amzn.to/43vhtof
Turmeric Powder: https://amzn.to/3M6pCrX
Cumin Seeds: https://amzn.to/41EPjWD
Coriander Leaves: https://amzn.to/3AZWU76
Coriander Seeds: https://amzn.to/3OJBkM7
Chana Dal: https://amzn.to/3INx8r2
Asafoetida: https://amzn.to/42B0Oj6
Tomatoes: https://amzn.to/41Ofn26
Tamarind: https://amzn.to/3ONsCwu
Jaggery: https://amzn.to/43AsuEE
Black Pepper: https://amzn.to/3oELJ16
Equipment needed for the recipe:
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Mixer:
Option 1 Bosch:https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
Option 2: Preethi:https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)
Here is the recipe in printable format:
Recipe for Bangalore-Style Instant Sambar
Equipment
- Pan
- Mixer grinder
- Knifes and Chopping Board
Ingredients
Ingredients needed for making Sambar:
Ingredients needed for the masala paste:
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 1 tsp Black Peppercorns
- 1 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 2-3 Small Coconut Pieces
- 2 tbsp Coriander Seeds
- 8-10 Curry Leaves
- 1 tsp Raw Rice
- 1 Cup Water
Other ingredients needed for Sambar:
- 1 tbsp Sesame Oil
- ⅓ tsp Asafoetida
- 3-4 Dry Red Chillies
- 8-10 Curry Leaves
- 1/2 tsp Cumin Seeds
- 1 Medium Sized Onion, cut into cubes
- 1 Medium Sized Tomato, roughly chopped
- 1½ tsp Salt
- 1 tsp Powdered Jaggery
- 1 tsp Turmeric Powder
- 1 Cup Tamarind Juice, extracted from lemon-sized tamarind pulp
- 8-10 Cups Water
Instructions
Method for making Masala Paste:
- Dry roast chana dal ( split chickpeas), Urad dal(split black gram), rice, fenugreek seeds and black peppercorns on medium heat.
- When the lentils become light brown, add coriander seeds, cumin seeds, dry red chillies and curry leaves.
- Now transfer to a mixer grinder. Grind along with fresh coconut.
- Add water to make a fine paste. Keep aside.
Further Steps:
- In a pan, heat oil.
- Add asafoetida, cumin seeds, curry leaves, and dry red chillies. Fry them on medium heat.
- Now add onions and fry them till they become translucent.
- Now add tomatoes and fry for 30 seconds.
- Now add the paste.
- Add water. Add turmeric powder, salt, jaggery and tamarind water.
- Boil for 10-15 minutes on medium heat.
- Sambar is ready. Serve it with hot idlis or Vadas.
Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.
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