Bangalore Sambar

Method

1. 1

   Wash the toor dal until the water runs clean. Add water and set it aside to soak for a minimum of 30 minutes. After soaking, drain and add the dal in a pressure cooker. Add water and let cook for 4 whistles, or until the dal is soft and can be mashed with ease. Mash your dal and set it aside.

   Toor DalWater

2. 2

   In a pan, add oil, once warm, add Cinnamon, coriander seeds, chana dal, and all your chillies. Saute it on low heat until aromatic. Set aside to cool. In the same pan, add shallots and tomatoes, and saute it until mushy and soft. Blend this with the spices into a fine paste,

   Coriander SeedsByadgi Red ChilliTomatoGroundnut oilCinnamonChana DalDry Red ChilliSmall Onion (Shallots)

3. 3

   In a bowl, add tamarind and water, and let it soak for 15 mins.

   TamarindWater

4. 4

   In a kadai/ pan, add oil, shallots and saute until soft , add the prepared paste and saute along with the shallots. Strain the tamarind paste, add it to the kadai and let it reach a boil.

   Groundnut oilSmall Onion (Shallots)

5. 5

   Add jaggery and keep stirring it until completely dissolved. Add the mashed dal and mix everything together. Add salt and let it reach a boil.

   SaltJaggery

6. 6

   Garnish it with coriander leaves and serve hot.

   CoconutWater