Idli-Sambhar

Name: Idli-Sambhar
Cuisine: Indian
Ingredients: 1/2 cup urad dal; 3/4-1 cup cold water (for grinding dal) – use chilled water in summer; 1 cup idli rice; as needed salt; for Sambhar.; 1 Cup Toor Dal; 1 tbsp coriander seeds (or daniya); 1 tbsp Chana dal (or skinned split bengal gram); 1 tsp urad dal (or skinned split black gram); 1/2 tsp cumin (or jeera); 1/4-1/2 tsp methi seeds (or fenugreek seeds); 4-5 red chilies (less spicy variety); for tempering or tadka for sambar recipe; 2 tsp ghee or oil; 1 sprig curry leaves; 1/2 tsp cumin (or jeera); 1/2 tsp mustard seeds; 1 Pinch methi seeds or fenugreek seeds; 2 pinches asafoetida or hing; 2 finely chopped onions; 2 tbsps tomato purée; 1 Red chilli broken (less spicy variety); 1/4 cup Coriander leaves few with tender stalks – chopped; as needed salt; 1 tsp amchoor powder; 1 tsp sambhar powder

Sadhana Mohindra @cook_12095969

#goldenapron
#Week 6
#Post 6
#Date 8th April

Sadhana Mohindra @cook_12095969

#goldenapron
#Week 6
#Post 6
#Date 8th April

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Ingredients

1/2 cupurad dal
3/4-1 cupcold water (for grinding dal) – use chilled water in summer
1 cupidli rice
as neededsalt
for Sambhar.
1 CupToor Dal
1 tbspcoriander seeds (or daniya)
1 tbspChana dal (or skinned split bengal gram)
1 tspurad dal (or skinned split black gram)
1/2 tspcumin (or jeera)
1/4-1/2 tspmethi seeds (or fenugreek seeds)
4-5red chilies (less spicy variety)
fortempering or tadka for sambar recipe
2 tspghee or oil
1 sprigcurry leaves
1/2 tspcumin (or jeera)
1/2 tspmustard seeds
1 Pinchmethi seeds or fenugreek seeds
2 pinchesasafoetida or hing
2finely chopped onions
2 tbspstomato purée
1Red chilli broken (less spicy variety)
1/4 cupCoriander leaves few with tender stalks – chopped
as neededsalt
1 tspamchoor powder
1 tspsambhar powder

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Steps

1

Wash dal and rice until water runs clear. Soak them in lot of water for at least 5 to 6 hrs.
After 4 to 5 hours, drain the water from dal & rice.
2

Grinding urad dal – Add dal, salt & enough cold water to grinding jar or a wet grinder. If you leave in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour.
3

Set the batter aside in a warm place for at least 6 to 12 hrs until the batter ferments and rise well. Sometimes it may take up to 18 hours depending on the weather and temperature.A well fermented batter will yield good soft idli. The batter must rise and look fluffy but not turn sour.
4

On a high flame, bring enough water to boil in an idly steamer or a pressure cooker. Grease your idly plates lightly.
5

Mix the batter gently a few times. do not over do as the aerated batter will turn flat. Fill the moulds with batter.
When the water begins to bubble and steam up, place the stand in the steamer.
Cover and steam for exactly 10 mins on a medium high flame.
6

After 2 mins, remove the idli stand. Set aside to cool down for 2 to 3 mins. When cooled, the idli must not be wet on top.
With the help of a spoon remove them to a plate.
7

For Sambhar:Wash toor dal a few times in cooker or pot until the water runs clear.
8

Pour 2 cups water & pressure cook on a medium heat for ten minutes depending on the brand of cooker. The dal needs to be cooked till smooth.
9

When the pressure goes off, mash the dal to smooth. The dal needs to be very smooth otherwise it doesn’t taste good.Pour the tamarind pulp, filter if you desire.
Add smooth dal, mix well to blend the dal with water. Bring it to a boil. Check if there is enough salt & sourness. If needed add more.
10

Meanwhile, heat another pan with oil or ghee.
Add mustard, cumin & methi. When they begin to sizzle, add curry leaves, broken red chilli. When the leaves turn crisp, off the heat add hing. Add chopped onions,roast and add tomatoes purée,sauté well.You can also add 1/8 to 1/4 tsp of sambhar powder to the hot pan.Add some sambhar to the pan.
11

Quickly pour this seasoning to the sambar. Stir well. Simmer for 2 to 3 minutes for the sambhar to become flavourful. We usually pour 2 to 3 ladles of sambhar to the tempering pan as the aroma of the tempering will be great this way.Serve hot with Idlis.