Idli sambar

Name: Idli sambar
Total time: 2400 s
Yield: 4 serve
Cuisine: Indian
Ingredients: To pressure cooker:; 3/4 cup toor Dal; 1 tsp salt; 2 cups water; 2 tbsp oil; 1 teaspoon mustard seeds rai; 1/2 tsp cumin seeds; 10-15 curry leaves; 1/8 teaspoon fenugreek seeds; 1/4 teaspoon asafoetida/hing; 1/8 teaspoon turmeric powder; 1 teaspoon Kashmiri red chilli powder; 1 tablespoon Tamarind pulp; 1 1/4 tablespoon sambar powder; 1/2 teaspoon jaggery optional; 1/4 teaspoon cilantro leaves; 1-2 tsp salt; 1-2 drumsticks scraped & chopped in 2 inch pieces or 6pic frozen; 1 medium potato peeled and chopped; 1 medium tomato chopped; 6-8 french beans chopped (approx ¼ cup); 1 medium red onion cut in cubes; 2-3 small eggplant brinjal; 1 medium carrot peeled and chopped

Sarita Srivastava @cook_26934677

Ranchi

#HBC Idli sambar is a popular South Indian breakfast combination where fluffy soft idli (savory steamed cake) is served with hot sambar (vegetable lentil stew). It makes a delicious, healthy, comforting, and protein-packed meal. The spicy, soupy lentil curry - Sambar is also known as tiffin sambar as it is often served with other tiffin varieties like dosa, uttapam, medu vada, poha, and upma.

Sarita Srivastava @cook_26934677

Saved

Ingredients

40minutes

4 serve

To pressure cooker:
3/4 cup toor Dal
1 tspsalt
2 cupswater
To make Sambar
2 tbspoil
1 teaspoonmustard seeds rai
1/2 tspcumin seeds
10-15curry leaves
1/8 teaspoonfenugreek seeds
1/4 teaspoonasafoetida/hing
1/8 teaspoonturmeric powder
1 teaspoonKashmiri red chilli powder
1 tablespoonTamarind pulp
1 1/4 tablespoonsambar powder
1/2 teaspoonjaggery optional
1/4 teaspooncilantro leaves
1-2 tspsalt
Veggies
1-2drumsticks scraped & chopped in 2 inch pieces or 6pic frozen
1medium potato peeled and chopped
1medium tomato chopped
6-8french beans chopped (approx ¼ cup)
1medium red onion cut in cubes
2-3small eggplant brinjal
1medium carrot peeled and chopped

Saved

Steps

40minutes

1

Cooking dal (lentils):
Rinse dal 3-4 times until the water runs clear.
Transfer the rinsed dal to an Instant Pot stainless steel insert, or stovetop pressure cooker with 2 cups of water, 1 teaspoon salt. Close the lid.When the pressure comes down (pin drops) open the lid. Using a whisk, mash the dal for a smooth texture.
2

Making tamarind pulp
Soak the tamarind in ¼ cup warm water for 10 mins. Strain the pulp using a sieve, mash tamarind with a spoon to get the maximum pulp. Keep aside.
3

How to make idli sambar
Heat oil in a heavy-bottomed pot, add the mustard seeds and allow them to pop.
Then add the cumin seeds, fenugreek seeds, asafoetida, and curry leaves. Saute for a few seconds until the curry leaves crisp up.
Stir in the onions and saute for 1 min.Add the rest of the veggies, carrots, potatoes, eggplant, french beans,and drumsticks. Saute for 2 mins.
4

Stir in tomatoes and saute until tomatoes are soft. You can cover and cook them for faster cooking.
Now add the spices - turmeric, red chili powder, sambar powder, and salt. Saute on medium-low heat for a minute, be careful not to burn the spices.
Add 3 cups of water and mix well. Cover, and cook until the veggies are soft/ cooked. approximately 7-10 mins. Stir intermittently if required.
5

Add tamarind pulp, mix well and simmer the sambar for 5 mins.
Stir in the cooked dal and 1-2 cups water or as required to adjust the consistency. Bring the sambar to a boil and simmer for 2-3 mins. You can add more or less water depending on your preference.
Add jaggery (optional) and cilantro. Mix well and simmer for another 5 mins. Hotel-style Tiffin sambar is ready!! Serve Sambar hot with freshly made idli and chutney. Enjoy!
6