idli Sambar
- Toor Dal - 1/2 cup
- 2 medium Potatoes (approx. 1½ cups chopped)
- Tomato - 2 small roughly chopped
- Carrot - 2 small roughly chopped
- Sambar powder - 1 heaped tsp)
- Turmeric powder - 2 pinches
- Thin tamarind pulp - 1 tbsp
- Water - as required
- Ghee - 1 tsp
- Salt - to taste
- 1 teaspoon Cumin-Coriander Powder, optional
- 1 Teaspoon Rakesh Sambar Masala
- 1 teaspoon Lemon Juice
- To temper:
- Oil - 2 tsp
- Mustard Seeds - 1/2 tsp
- Split Urad Dal - 1/2 tsp
- Small Onion - 10
- Hing - 1/4 tsp
- Curry Leaves - a sprig
- Fenugreek Seeds - 1/4 tsp
- Rinse dal and set aside. In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt. Add water and pressure cook for 4 whistles in low medium flame.
- Allow pressure to release by itself. Mash the dal well and heat it up. Make a paste with Rakesh Sambar Powder and little water and add it to the boiling sambar.
- Let it boil, add water to adjust the consistency if it becomes too thick. Let it boil for a good 5mins.
- Add it to sambar and let it boil for 5more minutes.Then garnish with coriander leaves , add a tsp of ghee and switch off.
- In a serving plate place the idlis and pour hot sambar over the idlis so that they are nicely dunked inside.Garnish with coriander leaves and serve.
| Preparation Time | Cooking Time | Serves |
| 10mins | 15 mins | 2 servings |
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