Idli with Mild Sambar
Soft idlis paired with aromatic, subtly spiced lentil stew.
⏱️ 50 min🍽️ Serves 1
🔥 320 kcal💪 12g protein🍚 55g carbs🥑 6g fat🌾 8g fibreper serving
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Ingredients
- 🥣2 cup idli batter
- 🥣½ cup toor dal (split pigeon peas)
- 🧅1 onion, chopped
- 🥕½ cup mixed vegetables (carrots, beans, pumpkin), chopped
- 🍅1 tomato, chopped
- 🌶️1 tsp sambar powder
- 💛¼ tsp turmeric powder
- 🖤½ tsp mustard seeds
- 🌿½ tsp cumin seeds
- 💨½ tsp asafoetida
- 🍃1 sprig curry leaves
- 🤎1 tbsp tamarind pulp
- 🌻2 tbsp vegetable oil
- 🧂 salt, to taste
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- For fluffier idlis, ensure your batter is well-fermented. You can add a pinch of baking soda if the batter isn't rising well.
- Adjust the amount of sambar powder and tamarind to your preferred taste; a little jaggery can balance the tartness.
- Any sturdy vegetables like drumsticks, eggplant, or bottle gourd can be added to the sambar for variety.
Method
- 1Pressure cook the toor dal with turmeric powder and 2 cups of water until soft (about 3-4 whistles). Mash lightly and set aside.
- 2Heat oil in a pot. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida and curry leaves.
- 3Add chopped onions and sauté until translucent. Then add mixed vegetables and tomatoes, cooking for 5-7 minutes until slightly tender.
- 4Stir in sambar powder and a little salt. Cook for a minute until fragrant.
- 5Add the mashed dal, tamarind pulp, and 1-2 cups of water (adjusting to desired consistency). Bring to a boil, then simmer for 10-15 minutes, allowing flavors to meld.
- 6Meanwhile, grease idli molds. Pour idli batter into each mold.
- 7Steam the idlis in an idli cooker or steamer for 10-12 minutes, or until a skewer inserted comes out clean.
- 8Garnish the sambar with fresh coriander. Serve hot idlis with the mild sambar.