Bangalore Restaurant Style Sambar Recipe - For Idlis

Step 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

Step 2: (mine took 2 whistles)Mash the onion and the dal with a masher and set this mixture aside

Step 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

Step 4: Be careful to do this on low flame since these can burn easily

Step 5: Transfer this to a mixer jar along with the fresh coconut and grind this to a smooth paste using a little water

Step 6: Heat some oil in a heavy bottoemd pan, add the mustard seeds and let them crackle

Step 7: Add asafoetida, curry leaves and shallots

Step 8: Saute the shallots until they start to pop and turn transparent, need not brown them

Step 9: Add the ground paste and saute this mixture until for 2-3 minutes along with the onions

Step 10: Tip in the chopped tomatoes and cook for 2-3 minutes

Step 11: (They need to be mushy)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

Step 12: Cook this for 8-10 minutes while stirring occassionally and adjust the seasoning if needed or till completely cooked and flavours even

Step 13: Turn of the heat, add the coriander leaves and give it a mix

Step 14: It is ready to be served

Step 15: 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