Darshini sambar

 This beloved darshini-style sambar has captured hearts across Bangalore with its distinctive sweet-and-sour profile and silky-smooth texture. What makes this sambar truly unique is its dal-free preparation – instead, uncooked rice and lentils are roasted with spices to create a paste that transforms into a naturally creamy, velvety broth as it simmers. The generous use of tomatoes provides both tang and body, while the careful balance of jaggery and tamarind creates that signature sweet-sour harmony that keeps devotees coming back for more. Unlike traditional sambar, this version showcases the beautiful interplay between roasted spices and fresh aromatics, resulting in a lighter yet deeply flavorful soup that's perfect with crispy dosas or fluffy idlis.

Ingredients

For the Spice Paste

• 1 tsp oil

• 1 Tbsp chana dal

• 1 Tbsp urad dal

• 1 Tbsp rice

• 4 curry leaves

• 1/8 tsp methi (fenugreek) seeds

• 1 tsp cumin seeds

• 2 Tbsp coriander seeds

• Small piece of cinnamon

• 3-5 byadagi red chilies

• 3 cloves garlic

• 1/2 small yellow onion, sliced

• 3 tomatoes (preferably thin-skinned and acidic)

• 1/4 cup fresh coconut

• 1/2 tsp turmeric powder

For Final Assembly

• 1 Tbsp oil

• 1 tsp mustard seeds

• Curry leaves

• 1/2 small onion, sliced (remaining half from above)

• 1 small tomato, chopped

• 1 tsp tamarind paste

• Jaggery to taste

• Salt to taste

• Fresh cilantro for garnish

Instructions

Prepare the Spice Paste

1. Heat 1 teaspoon oil in a skillet over medium heat.

2. Add chana dal, urad dal, and rice. Roast until lightly golden and aromatic.

3. Add curry leaves, methi seeds, cumin seeds, coriander seeds, and cinnamon piece. Continue roasting until fragrant.

4. Add byadagi chilies and garlic, roasting briefly until chilies darken slightly.

5. Add sliced onions and sauté until they soften and become translucent.

6. Add tomatoes and coconut, stirring well. Cook until tomatoes break down and release their juices.

7. Add turmeric powder and mix thoroughly.

8. Allow mixture to cool slightly, then blend to a smooth, creamy paste with minimal water. The paste texture is crucial for the final sambar's consistency.

Assemble the Sambar

1. In a soup pot, heat 1 tablespoon oil over medium heat.

2. Add mustard seeds and allow them to pop and splutter.

3. Add curry leaves and remaining sliced onions. Sauté until onions are golden and soft.

4. Add chopped tomato and cook until it begins to break down (this adds textural interest).

5. Add the prepared spice paste along with salt, jaggery, and tamarind paste.

6. Gradually add water to achieve a thin, broth-like consistency.

7. Bring to a gentle simmer and cook for 15-20 minutes, allowing the ground dals and rice to naturally thicken the sambar into a creamy texture.

8. Taste and adjust seasoning – the sambar should have a balanced sweet-sour profile with mild heat.

9. Garnish with fresh cilantro and serve hot.

Serving Suggestions

Serve this aromatic sambar with crispy masala dosa, soft idlis, or steamed rice for an authentic Bangalore darshini experience.

video recipe on instagram