Idli Sambar

Ingredients

• Toor dal (1 cup)
• Vegetables (carrots, beans, potatoes, etc.) (1 cup, chopped)
• Tamarind (1 tablespoon, soaked in warm water)
• Sambar powder (2 tablespoons)
• Turmeric powder (1/2 teaspoon)
• Mustard seeds (1 teaspoon)
• Curry leaves (8-10 leaves)
• Asafoetida (hing) (1/4 teaspoon)
• Salt (to taste)
• Oil (preferably coconut or vegetable oil) (2 tablespoons)
• Water (4 cups (for cooking dal and sambar))

Instructions

1. Rinse the toor dal under running water until the water runs clear. Transfer it to a pressure cooker and add 2 cups of water. Cook on medium heat for about 15 minutes or until soft and mushy.
2. In a separate bowl, soak the tamarind in warm water for about 10 minutes. Squeeze to extract the juice and discard the pulp. Set aside the tamarind juice.
3. In a large pan, heat the oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the asafoetida and curry leaves, sautéing for a few seconds until fragrant.
4. Add the chopped vegetables to the pan and sauté for 4-5 minutes until they start to soften.
5. Pour in the tamarind juice, sambar powder, turmeric powder, and salt. Mix well and cover the pan. Let the mixture cook for another 10 minutes, or until the vegetables are tender.
6. Stir in the cooked toor dal and mix thoroughly. Add additional water if needed to reach your desired consistency. Simmer for an additional 5 minutes, allowing the flavors to meld.
7. Serve the hot sambar alongside fluffy idlis, garnished with fresh coriander if desired.