Idli Sambhar

Ingredients:

For Idli:

• 1 cup Idli Rice (Parboiled)
• ½ cup Urad Dal (Split Black Lentils) – Must be soaked for at least 4 hours, ideally overnight.
• 1 tsp Fenugreek Seeds (Methi Seeds) – Adds a nice flavor and helps with fermentation.
• Salt to taste

For Sambhar:

• 1 cup Toor Dal (Split Pigeon Peas) – Soaked for at least 30 minutes.
• 2 cups Water
• 1 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder (adjust to taste)
• 1 Medium Onion, finely chopped
• 1 inch Ginger, grated
• 2-3 Green Chilies, slit lengthwise (optional – adjust to taste)
• 1 Tomato, diced
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds (Jeera)
• 1/4 teaspoon Asafoetida (Hing) – Optional.
• Salt to taste
• Fresh Cilantro Leaves, chopped (for garnish)

Instructions:

For Idli:

1. Soak the Ingredients: Rinse rice and urad dal thoroughly until the water runs clear. Add fenugreek seeds, rice, urad dal, and salt to a bucket or large bowl. Cover with enough water and soak for at least 4 hours, preferably overnight.
2. Grind: Drain the soaked ingredients completely. Grind them in a wet grinder or mixer-grinder with minimal water (just enough to form a batter – it should be slightly thick). Grind until you get a smooth, fluffy batter without any lumps. Don’t over-grind.
3. Fermentation: Grease a greased idli mold with oil. Pour the batter into the molds, filling them about ¾ full. Cover and leave for 8-12 hours in a warm place for fermentation. (You can also use a idli maker).
4. Steam: Steam the Idlis for 10-15 minutes until cooked through.

For Sambhar:

1. Cook the Dal: Drain the soaked toor dal. Add it to a pot with 2 cups of water and turmeric powder. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the dal is soft and mushy.

2. Sauté Aromatics: While the dal is cooking, heat vegetable oil in a pan over medium heat. Add cumin seeds and asafoetida (if using). Let them splutter for about 30 seconds. Add chopped onion, grated ginger, slit green chilies (if using), and diced tomato. Sauté until softened – about 5-7 minutes.

3. Add Spices: Reduce the heat slightly. Add red chili powder and sauté for another 30 seconds.

4. Combine & Simmer: Mash a portion of the cooked toor dal with a spoon and add it to the pan. Pour in the remaining cooked dal along with the water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sambhar has thickened slightly.

5. Garnish & Serve: Garnish with chopped fresh cilantro leaves. Serve hot with Idlis.

Tips & Variations:

• Idli Fermentation: The warmer the environment, the faster the idlis will ferment.
• Sambhar Consistency: Adjust the amount of water to achieve your desired consistency for the sambhar.
• Spice Level: Adjust red chili powder and green chilies according to your preference.