Idli Sambhar

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Idli Sambhar

Description

Cooking Time

Preparation Time :40 Min

Cook Time : 30 Min

Total Time : 1 Hr 10 Min

Ingredients

Serves : 8
  • 1 cup sambhar ( toor ) Dal


  • 300 gram chopped green gourd


  • 200 gram chopped pumpkin 1 tbsp peas


  • 1 peeled & chopped small egg plant


  • 1 sliced onion


  • 3 grinded tomatoes


  • 1 tsp ginger garlic paste


  • 1/2 tsp cumin seeds


  • 1 tbsp tamarind juice


  • 1 tsp salt


  • 1/2 tsp turmeric powder


  • 1/3 tsp red chilli powder


  • 1 tsp sambhar masala


  • 1 bay leaf


  • 1/2 tsp garam masala


  • 1/4 tsp kasuri methi


  • 1 tbsp oil


  • 1/2 tsp black mustard seeds


  • 2 whole dry chillies


  • 1/2 tsp coriander leaves


  • 1.5 tsp chana dal


  • 2 chopped potatoes


  • 2 cup any seasonal vegetables


  • 1/2 tsp rice


  • 1/2 tsp black pepper corns


  • 1/4 tsp Asafoetida (hing)


  • 1 tbsp curry leaves


  • 2 tsp chopped green chillies


  • 2 tsp grated coconut

Directions

  • Heat oil in a pan & add chana dal,cumin seeds, coriander seeds, rice,black peppercorns,methi dana, garlic cloves & green cardamoms.Roast on lowflame. Soaked the toor dal in the water for an hour.
  • Now add whole red chillies,garlic, onions,curry leaves,turmeric powder,red chilli powder,sambhar masala,grated coconut,Roast all for few minutes & switch off the flame,let them cool down.
  • Grind all in a mixie
  • Heat 2 tsp oil in a cooker with chopped green chilies,stir for a second then add chopped tomatoes,stir again& addsalt, chopped vegetables.Stir for few minutes.now add half of the grinded masala with enough water.Add soaked dal.
  • Cover the cooker with lid & give 2 whistles.
  • Open the lid & again boil,now add tamarind juice& jaggery,stir constantly.Now add remaining half of the grinded masala,stir v well.
  • Tempering:Heat oil in a pan with mustard seeds & methi dana,when they crackle up add asefoetina,whole red chillies & curry leaves. switch off the flame & pour this tempering in the cooked dal & mix well
  • Serve hot with idli.