Idly Sambar Without Veggies| Homemade Sambar | Lentil Recipe |Toor Dal (Pigeon Peas) Sambar Recipe

Name: Idly Sambar Without Veggies| Homemade Sambar | Lentil Recipe |Toor Dal (Pigeon Peas) Sambar Recipe
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Tomato; 10-15 Shallots / Small Onions; 125 ml or 1/2 cup Toor Dal / Pigeon pea / Arhar Dal / Thuvaram paruppu; 2 tablespoon Sambar Powder; 1/2 tablespoon Turmeric Powder; 1/2 tablespoon Turmeric Powder; Pinch Salt; 5 tablespoons Cooking oil (Peanut oil); 1 spring of Curry leaves; 1 teaspoon Mustard Seeds; 1-2 Red chilli

Rizu's Recipes @Rizu_Recipes

India

It is one of the most delicious stew in south Indian breakfast.This traditional stew (Sambar) is best served with hot idli, Dosa and venpongal.My mom used to make simple sambar ( without veggies) for hot idlis it really make me mouth-watering.In each southern part of india (mainly Tamilnadu) we make this stew for mostly in breakfast.Idly with sambar is best combo ever.Sambar is is a South Indian stew made with lentils ( toor dal ), shallots, tomato, tamarind & spices..

Idly Sambar Without Veggies| Homemade Sambar | Lentil Recipe |Toor Dal (Pigeon Peas) Sambar Recipe

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Rizu's Recipes @Rizu_Recipes

Ingredients

30 mins

4 servings

1Tomato
10-15Shallots / Small Onions
125 mlor 1/2 cup Toor Dal / Pigeon pea / Arhar Dal / Thuvaram paruppu
2 tablespoonSambar Powder
1/2 tablespoonTurmeric Powder
1/2 tablespoonTurmeric Powder
PinchSalt
To Temper:
5 tablespoonsCooking oil (Peanut oil)
1spring of Curry leaves
1 teaspoonMustard Seeds
1-2Red chilli

Cooking Instructions

30 mins

1

Soak tamarind in warm or hot water for 15 minutes.
2

Squeeze and extract thick pulp, discard the peels and Keep aside.
3

Wash the toor dal under running water for few times, soak into 2 to 3 glass of water.
4

Now, Add chopped tomatoes.
5

Pressure cook on medium flame on 4 to 5 whistles.
6

Once the Pressure is released, Mash the dal with ladle or spoon until it become very smooth.
7

Add turmeric and Sambar Powder.
8

Pour Tamarind Pulp & mix it well.
9

Add 10 to 15 Shallots, Pinch of Salt.
10

And then, add 1 or 2 glass of water & mix it well.
11

Close the lid and Pressure cook on medium flame on 1 or 2 whistle.
12

Once the Pressure is released, open the lid and keep aside.
13

To temper, add 5 spoons of cooking oil on pan. Add Mustard seeds,
14

When it splutter add curry leaves and red chilli,
15

1 tbsp of sambar powder.Add Asafoetida (Hing) Perungayam Optional only.
16

Now, pour the tempering to the hot sambar.
17

Finally Hot Sambar is ready to serve with Hot idlis.

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Rizu's Recipes @Rizu_Recipes

on August 06, 2024 18:09

India

My passion for both South Indian and halal cuisines has led me to actively seek out new recipes, engage with diverse culinary communities, and participate in cooking classes and workshops. Each opportunity enriches my knowledge and skills, allowing me to share the joys of cooking with others. I love hosting gatherings where I can showcase my culinary creations, bringing people together to enjoy a meal that is not only delicious but also a reflection of my exploration and dedication.Ultimately, my culinary journey is about more than just the food—it's about connection, culture, and creativity. By immersing myself in South Indian and halal cuisines, I continue to discover new flavors, techniques, and traditions that inspire me every day. Cooking is my way of exploring the world, one dish at a time, and sharing that experience with others is what makes it truly special.

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