To prepare the sambar, wash the split pigeon peas and add them to a pressure cooker with salt, turmeric, and asafoetida. Cook until soft. For the tempering, chop any vegetables you have on hand. I used bottle gourd, green beans, onion, bell pepper, and tomato. Heat oil in a pan, add mustard seeds, curry leaves, and garlic, and sauté. Then add the onion and bell pepper and sauté until soft.

Add the chopped tomato, green beans, and bottle gourd. Sauté all the vegetables. Mix in coriander powder, red chili powder, and dried mango powder. Add the sautéed vegetables to the cooked dal in the pressure cooker and cook for one more whistle. Your sambar is ready.

To make the idli, soak the rice and dal for 4-5 hours. Using a blender, first grind the rice, then grind the dal separately. Mix both batters together. Add a little salt and baking soda. Grease the idli molds with oil and pour in the batter. Add water to a pan and bring it to a boil. Once steam forms, place the idli molds in the pan, cover with a lid, and let the idlis steam until cooked.

Your idli and sambar are ready. Serve with tomato chutney.

Our sambar and idli recipe is ready. Give my recipe a try!