idli Sambar

    Preparation Time Cooking Time Serves
    10mins 15 mins 2 servings
    Ingredients:
    • 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
    Method:
    • 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.
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