Idli Sambar

Ingredients

• Oil (2 tablespoons)
• Salt (to taste)
• Curry leaves (a handful)
• Mustard seeds (1/2 teaspoon)
• Asafoetida (1/4 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Sambar powder (2 tablespoons)
• Tamarind (1 small lemon-sized ball)
• Vegetables (2 cups, chopped (carrot, drumstick, eggplant, etc.))
• Toor dal (1 cup)

Instructions

1. Wash the toor dal and cook it in a pressure cooker with 2 cups of water for about 15 minutes.
2. Soak the tamarind in warm water for 10 minutes, then squeeze it to extract the juice and discard the pulp.
3. Heat the oil in a pan and add the mustard seeds. When they start to splutter, add the asafoetida and curry leaves.
4. Add the chopped vegetables to the pan and sauté for a few minutes.
5. Add the tamarind juice, sambar powder, turmeric powder, and salt to the pan. Cover and cook until the vegetables are tender.
6. Add the cooked dal to the pan and mix well. Simmer for a few more minutes.
7. Serve the sambar hot with idli.