Entree: India – Karnataka Coast – ಮಂಗಳೂರು ಬನ್ಸ್ ಮತ್ತು ಸಾಂಬಾರ್ ➤ Mangaluru Bans mattu Sāmbār (Soft slightly sweet deep-fried banana buns served with a tangy South Indian lentil and vegetable sambar)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- For the Mangalore Buns:
- 2 cups (250 g) all-purpose flour (maida)
- 2 ripe bananas, mashed (about 1 cup / 240 g mashed)
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1 g) baking soda
- 2 tbsp (30 ml) vegetable oil plus more for frying
- 1/4 cup (60 ml) water or as needed to form a soft dough
- Oil for deep frying (enough for a 3-inch / 7.5 cm depth)
- For the Sambar:
- 1 cup (200 g) toor dal (pigeon peas), rinsed
- 3 cups (720 ml) water for cooking dal
- 1 medium onion, sliced (about 1 cup / 150 g)
- 1 medium tomato, chopped (about 1 cup / 150 g)
- 1 cup (120 g) diced carrot
- 1 cup (100 g) diced eggplant (brinjal) or drumstick pieces
- 1 tbsp (15 g) tamarind paste (or 1/4 cup (60 ml) tamarind extract)
- 2 tsp (8 g) sambar powder (adjust to taste)
- 1/2 tsp (2 g) turmeric powder
- Salt to taste
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) asafoetida (hing)
- 8-10 curry leaves
- 2 dried red chilies, broken (optional)
- 2 tbsp (15 g) chopped fresh cilantro for garnish

Instructions

1. Make the dough for the buns: In a large bowl, combine mashed bananas, yogurt, sugar, salt, oil, baking powder, and baking soda. Mix until smooth. Add the flour gradually and mix to form a soft, slightly sticky dough; add a little water if necessary. Knead briefly, cover, and let rest at room temperature 30–45 minutes to relax (not long fermentation).
2. Divide the dough into 8 equal portions. On a lightly oiled surface, press each portion into a 4–5 inch (10–12 cm) disc about 1/8–1/4 inch (3–6 mm) thick. Keep covered with a damp cloth while frying.
3. Heat oil for deep frying to medium heat (about 325–350°F / 160–175°C). Fry the discs one or two at a time, pressing gently with a slotted spoon so they puff uniformly, until golden brown on both sides, about 1–2 minutes per side. Drain on paper towels and keep warm.
4. Cook the dal: In a pot or pressure cooker, add the rinsed toor dal and 3 cups (720 ml) water with turmeric. Cook until dal is fully soft and breaks down (about 20–25 minutes on stove or 3–4 whistles in a pressure cooker). Mash lightly and set aside.
5. Prepare the sambar base: In a saucepan, heat 2 tbsp (30 ml) oil. Add mustard seeds and when they pop, add asafoetida, curry leaves, and dried red chilies. Add sliced onion and sauté until translucent. Add chopped tomato and cook until soft.
6. Add the diced vegetables (carrot, eggplant/drumstick) and 1/2 cup (120 ml) water; simmer until vegetables are tender, about 8–10 minutes.
7. Stir in the cooked dal, tamarind paste, sambar powder, and salt. Add water to reach a saucy consistency (about 1 to 1.5 cups / 240–360 ml). Simmer 5–7 minutes to meld flavors. Adjust seasoning.
8. Garnish the sambar with chopped cilantro. Serve the hot Mangalore buns alongside a generous bowl of sambar for dipping.