Open in Cookpad AppCooking Instructions
- 1
Soak Dal + rice for 5-6 hours, grind into smooth paste by adding little little water. Keep overnight for fermentation.
- 2
After fermentation, add salt and whisk properly, add water as per requirement. Grease moulds and put steamer to flame by adding sufficient water. Allow to form steam.
- 3
Add Idli batter on each grease moulds and put inside steamer and steam for 8 - 10 minutes.
- 4
Let it cool for few minutes and then de mould. Idli is ready.
- 5
Par boil carrot + potato + pumpkin + ash gourd + papaya and keep aside. Assemble all other ingredients. Pressure cook Toor Dal and keep aside.
- 6
In pan add oil, let it heat, add mustard seeds and allow to crackle. Then add dry red chilli + curry leaves + hing and sauté for few seconds. Then add onion and sauté for few minutes til onion is golden yellow. Then add tomato + green chilli + turmeric + red chilli powder and sauté for few minutes, then add all boiled veggies + tamarind pulp + salt + SAMBAR Masala and boiled Dal and give a nice mix, cook for few minutes and SAMBAR is ready to serve.
Add more water as per gravy preference.
- 7
Pack Idli and Sambar into lunch box.
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