Cooking Instructions
- 1
Wash Arhar dal and soak it in water for 1-2 hours(if dal is soaked earlier it cooks faster and becomes more delicious).
- 2
Put dal with 2 times more water in a cooker. After 1 whistle cook dal for 4-5 minutes on a a low flame. Turn off the gas.
- 3
Wash green peas, bottel gourd, brinjal, capsicum, carrots, cauliflower,beans and lady's finger then cut them into 1 inch long pieces. Add salt to taste and after adding 3-4 tbsp of water, cook the vegetables till they become soft.
- 4
Pour oil in a pan and heat. Put Rai in hot oil, once Rai is fried add curry leaves and fry. Put the onion & ginger garlic paste and fry till oil starts to float over the spices.
- 5
Now add CIBA KASHMIRI LAL MIRCH, CIBA HEENG & CIBA CORIANDER POWDER & spices and fry for 1 minute.
- 6
Now put in salt,water and the tamarind paste then mix. Add CIBA SAMBHAR MASALA.... Once Sambhar comes to boil cook it for another 3-4 minutes. Sambhar is ready.
Take out Sambhar in a bowl garnish with green coriander leaves.
- 7
Rawa Idli - Whisk the curd in a bowl and add sooji into it. Mix them well followed by adding salt to it. Whisk the mixture once again and leave the mixture for 20 minutes.
- 8
Take a cooker and pour 2 small glasses of water in it. Let the water warm up. Meanwhile, take the idli stand and grease it with little oil. Pour the mixture with the spoon in the sections of the stand. You can make 12-15 idli at the same time depending on the size of the idli stand. Keep the idli stand in the cooker and cover it with the lid without the whistle. The idli gets cooked in 8-10 minutes. Open the lid and check whether the idli is cooked properly from inside with the help of a fork.
- 9
Serve Sambhar with Idli....enjoy.
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