Easy Homemade Idli Sambar

Ingredients

• 0.8 cupToor Dal (Split Pigeon Peas)
• 5 cupsWater
• 1.5 cups, choppedMixed Vegetables (e.g., carrots, green beans, pumpkin, zucchini)
• 0.5 medium, choppedOnion
• 1 medium, choppedTomato
• 1.5 tablespoonsTamarind Paste
• 2 tablespoonsSambar Powder
• 1 teaspoon, or to tasteSalt
• 2 tablespoonsVegetable Oil
• 0.5 teaspoonMustard Seeds
• 0.3 teaspoon (optional)Fenugreek Seeds
• 1 pinchAsafoetida (Hing)
• 1 sprigCurry Leaves
• 2 brokenDried Red Chilies
• 2 tablespoons, chopped, for garnishFresh Coriander Leaves
• 1 batch/16 idlisStore-bought Idli Batter OR Ready-made Idlis

Instructions

1. 1

   Rinse the toor dal thoroughly. In a pressure cooker, combine the rinsed dal with 2 cups of water. Cook for 3-4 whistles over medium heat, or until the dal is very soft and easily mashable. Mash lightly and set aside.

   ⏱ 10 min
2. 2

   While the dal cooks, heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes. Stir in the chopped tomato and cook until it softens, about 2-3 minutes.

   ⏱ 7 min
3. 3

   Add the chopped mixed vegetables to the pot. Sauté for 5-7 minutes, allowing them to soften slightly. Then, add the mashed dal, tamarind paste, sambar powder, and an additional 2-3 cups of water (adjust to your desired consistency). Season with salt to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing all the flavors to meld together.

   ⏱ 15 min
4. 4

   For the tempering, heat the remaining 1 tablespoon of vegetable oil in a small pan over medium heat. Once hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds (if using), asafoetida, curry leaves, and broken dried red chilies. Sauté for a few seconds until aromatic, being careful not to burn the spices.

   ⏱ 3 min
5. 5

   Pour the prepared tempering directly into the simmering sambar. Stir gently to combine. Remove the pot from heat and garnish with fresh chopped coriander leaves.

   ⏱ 1 min
6. 6

   If using store-bought idli batter, pour it into greased idli molds and steam them in an idli cooker or steamer for 10-12 minutes, or until cooked through and a toothpick inserted comes out clean. If using ready-made idlis, gently reheat them according to package instructions.

   ⏱ 12 min
7. 7

   Serve the hot, fluffy idlis immediately with the flavorful homemade sambar. Enjoy this comforting South Indian breakfast or light meal!