Idli Sambhar
Idli Sambhar is a popular South Indian dish made with fermented rice and lentil cakes served with a tangy lentil soup.
Ingredients - Serves 4
- Oil - 2 tablespoons
- Asafoetida - A pinch
- Curry leaves - A few
- Mustard seeds - 1 teaspoon
- Vegetables (carrot, drumstick, brinjal, etc.) - 2 cups
- Sambhar powder - 2 tablespoons
- Tamarind - 1 small ball
- Turmeric powder - 1/2 teaspoon
- Toor dal - 1 cup
- Salt - To taste
- Water - As required
- Fenugreek seeds - 1 teaspoon
- Urad dal - 1 cup
- Idli rice - 2 cups
Let's Get Started
- Soak the idli rice, urad dal, and fenugreek seeds in water for 5-6 hours.
- Grind the soaked ingredients to a smooth batter, add salt, and leave it to ferment overnight.
- Pour the batter into idli moulds and steam for 10-15 minutes.
- For the sambhar, cook the toor dal in a pressure cooker with turmeric powder and water.
- Soak the tamarind in water and extract its juice.
- Cook the vegetables in tamarind juice with sambhar powder and salt.
- Add the cooked dal to the vegetable mixture and let it boil.
- In a separate pan, heat oil and add mustard seeds, curry leaves, and asafoetida. Pour this tempering over the sambhar.
- Serve the idlis hot with the sambhar.
Dietary Info
- Dish Type: Main Course
- Prep Time: 720 minutes
- Cook Time: 60 minutes
- Calories: 250
- Fat: 3g
- Carbs: 40g
- Protein: 8g
- Sodium: 750mg
- Sugar: 6g
