Okay, so I stumbled upon this intriguing dish called Idli Sambar, and I’m always up for trying something new. It sounds like the perfect comfort food – warm, flavorful, and apparently pretty healthy! I did a little digging and found a promising recipe. Let’s give this a go!
Idli Sambar
First off, just look at this! Doesn’t it look absolutely divine? I’m picturing myself curled up on the couch with a bowl of this on a chilly evening. Let’s get into it.
Alright, let’s break down what we need to whip this up. It seems relatively straightforward, which is always a plus in my book. No need for overly complicated techniques or obscure ingredients, right?
Ingredients for the Idli (Steamed Rice Cakes):
* 2 cups Idli Rice (or parboiled rice) * 1 cup Urad Dal (split black lentils, husked) * 1 teaspoon Fenugreek Seeds (methi) * Salt to taste ### Ingredients for the Sambar (Lentil and Vegetable Stew):
* 1 cup Toor Dal (split pigeon peas) * 1/2 teaspoon Turmeric Powder * 1 tablespoon Sambar Powder * 1/2 teaspoon Asafoetida (hing) * 1 tablespoon Tamarind Paste * 1 tablespoon Oil * 1 teaspoon Mustard Seeds * 1 teaspoon Cumin Seeds * 1 sprig Curry Leaves * 1-2 Dried Red Chilies * Vegetables of your choice (e.g., drumsticks, okra, eggplant, pumpkin, tomatoes, onions) – about 2 cups, chopped * Salt to taste * Cilantro for garnish Okay, now for the fun part – putting it all together! Here’s what I’ve gathered on how to make this Idli Sambar magic happen:
Instructions for the Idli:
Wash the Idli Rice and Urad Dal separately several times until the water runs clear. Soak them separately in enough water for at least 4-6 hours, or overnight. Also, soak the fenugreek seeds with the dal. 2. Grind the Urad Dal into a smooth, fluffy batter. Add a little water at a time to avoid over-watering. 3. Grind the Idli Rice into a slightly coarse batter. 4. Combine both batters in a large bowl. Add salt to taste. Mix well with your hand (yes, your hand!) to incorporate air into the batter. 5. Cover and ferment the batter for at least 8-12 hours, or until it doubles in size. The fermentation time will vary depending on the weather. A warm place is ideal. 6. Grease the idli molds with oil. Pour the batter into the molds. 7. Steam the idlis for 10-12 minutes, or until they are cooked through. You can check by inserting a toothpick – it should come out clean. 8. Let the idlis cool slightly before removing them from the molds. ### Instructions for the Sambar:
Wash the Toor Dal thoroughly. Cook it in a pressure cooker with turmeric powder and 2 cups of water until it becomes soft and mushy. You can also cook it on the stovetop, but it will take longer. 2. Mash the cooked dal well. 3. Heat oil in a large pot or pan. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds. 4. Add the chopped onions and sauté until they turn translucent. 5. Add the rest of the vegetables and sauté for a few minutes until they are slightly softened. 6. Add sambar powder, asafoetida, and tamarind paste. Sauté for another minute. 7. Pour in the cooked dal and add 2-3 cups of water, depending on your desired consistency. 8. Bring the sambar to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are cooked through and the flavors have melded together. 9. Add salt to taste. 10. Garnish with fresh cilantro before serving. Serve the warm idlis with the flavorful sambar. Enjoy! I’m definitely going to try this out. Wish me luck!
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Idli Sambar Recipe In Hindi By Nisha Madhulika
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