Idli Sambhar

Name: Idli Sambhar
Cuisine: Indian
Ingredients: For sambhar; 3 handful arhar dal, wash and soaked for 1 hour; 250 gms ghiya or lauki (Cut into thick pcs); 1 small cabbage; as required Refined oil; 3 tomato puree; 2-3 tbsp sambhar masala; to taste salt; 1 tsp haldi powder; 1 tsp red chilli powder; 1 small tamarind pulp; 8-10 leaves curry patta; 1 tsp sarson; For idli; 2 cups suji; 1.5 cup curd; 1 tbsp chana dal; 1 tsp sarson; to taste salt; 1 sachet Eno; For Coconut chutney; 1 fresh coconut (Cut into pcs); some Fresh Green coriander leaves; 1 tsp sarson/ mustard seeds; 1 tsp chana dal

Divya Jain @cook_11732339

Delhi

Idli Sambhar

Divya Jain @cook_11732339

Saved

Ingredients

For sambhar
3 handfularhar dal, wash and soaked for 1 hour
250 gmsghiya or lauki (Cut into thick pcs)
1small cabbage
as requiredRefined oil
3tomato puree
2-3 tbspsambhar masala
to tastesalt
1 tsphaldi powder
1 tspred chilli powder
1small tamarind pulp
8-10 leavescurry patta
1 tspsarson
For idli
2 cupssuji
1.5 cupcurd
1 tbspchana dal
1 tspsarson
to tastesalt
1 sachetEno
For Coconut chutney
1fresh coconut (Cut into pcs)
someFresh Green coriander leaves
1 tspsarson/ mustard seeds
1 tspchana dal

Saved

Steps

1

Add all ingredients for making idli except Eno. Soak for 4-5 hrs. Take 1 tsp refined oil, heat it and crackle mustard seeds/sarson and chana dal.
2

Pressure cook dal, cabbage, ghiya with salt and haldi powder for 2-3 whistles. Take a wok. Add refined oil, sarson, tomato puree, sambhar masala, red chilli powder. Cook it for 5 mins. Now add puree to cooked dal and vegetables. Add tamarind pulp and cook for other 15-20 mins.
3

Grind coconut with fresh coriander leaves, salt. Now add crackled sarson and chana dal. Refrigerate it.