Cooking Time: 15 mins
Makes 4 to 6 servings
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For The Sambhar
1 cup toovar (arhar) dal
1 tomato , chopped
1 onion , chopped
2 brinjal (baingan / eggplant) , cubed
1 drumsticks (saijan ki phalli / saragavo) , cut into 4 pieces
1 potato , cubed
1 tbsp tamarind (imli) pulp
salt to taste
For The Sambhar Masala
6 to 8 whole dry kashmiri red chillies
1 tbsp coriander (dhania) seeds
1 tsp toovar (arhar) dal
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp oil
For The Tempering
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp oil
How to proceed
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle.
For the sambhar masala
1.Heat the oil and roast all the ingredients for the sambhar masala in it.
2.Grind to a fine paste in a blender using a little water. Keep aside.
Add this to the sambhar and simmer for 15 minutes.
soaking: 3 hours
Preparation Time: 15 mins
fermenting: 8 hours
Cooking Time: 45 mins
Makes 30 idlis
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1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) leaves seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutneyfor serving
sambhar for serving
1.Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
2.Soak the rice in enough water for 3 hours and drain.
3.Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
4.Blend the rice in a mixer till smooth. Remove and keep aside.
5.Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
6.Once the batter is fermented add salt to the batter and mix well.
7.Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
8.Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.