14 April, 2018

Darshini Style Sambar to go with button/mini Idly |

ನಮ್ಮ ಬೆಂಗಳೂರು ದರ್ಶಿನಿಗಳಲ್ಲಿ ಮಾಡುವ ರೀತಿಯ ಸಾಂಬಾರ್ |

A heavenly breakfast recipe of idly’s which are very small in size, are soaked in mildly flavoured, less spicy sambar and served with ghee.

A very filling, protein-rich breakfast idea. It is very common in south Indian states for so many years. Today I’m going to share the recipe of sambar which we get in namma Bengaluru Darshini or hotel.

This Darshini style sambar is also similarly made using some of the regular spices, which we use to make huli pudi/sambar powder, but the proportions of the ingredients put are entirely different, which obviously makes it taste different.

Considerably very less quantity of lentil is used and it is prepared in very thin consistency compared to the regular sambar or huli which we consume everyday

And also no aromatic spices are used like we do in huli pudi/powder . I learnt this recipe from one of the cook in a darshini hotel, which we visit regularly when in namma Bengaluru.

Please click here to check rice button idly or mini idly recipe & click here to check ragi mini/button idly recipe

To cook together :

Pigeon peas/toor dal/togaribele – heaped 1/3 cup
Turmeric powder – 1/4 tsp
Tomato – 1 big (chopped)
Onion – 1 medium sized (chopped)

Other vegetables :

French beans – 1/2 cup
Carrot – 1 small
Drumstick – 10 to 12 pieces
White pumpkin – 1/2 cup
Bottle gourd/Lauki/sorekayi – 1/2 cup
Oil – 1 tsp
Onion – 1 medium sized
Brinjal – 1 big

Others :

Tamarind juice – 1 tbsp
beetroot cubes – 2
Raw mango paste – 1 tbsp
Jaggery – 1/2 an inch piece
Salt to taste

For sambar powder :

Coriander seeds – 1&1/2 tbsp
Split bengal gram – 1/2 tbsp
Split black gram – 1/2 tbsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Black pepper powder – 3/4 tsp
Whole red chillies – 8 nos., byadigi (for color) & 1 no., hot
Grated fresh coconut – 1/4 cup

For tempering :

Ghee – 1 tsp
Mustard seeds – 1/2 tsp
Hing – 1/2 tsp
Curry leaves – 1 fist full

PROCEDURE :

Gather together all the ingredients listed below the heading “to cook together” in a cooker, add 2 cups of water and pressure cook till soft (it takes one whistle in my cooker), allow it to cool, then grind into smooth paste

Dry roast all the ingredients listed below the heading “for sambar powder”, allow it to cool, then grind into fine powder

Now Cut all the vegetables into long, listed below the heading “other vegetables” and cook in a big vessel till soft adding 1 cup of water & required salt, except brinjal and onion
Now heat 1 tsp oil, add in onion & brinjal, roast them till soft (keep it crunchy) by adding required salt

Now add the ground lentil/dal paste to the big vessel consisting of cooked vegetables, add more water if needed to get thin consistency or desired consistency and bring it to boil
Add in prepared sambar powder, raw mango paste, salt, jaggery and beetroot cubes , and allow it to boil well