Oil for smearing
Sambar for idlies
Preparation Time : 15 mins
Cooking Time : 15 mins
Toor Dal - 1 cup
Sambar Onions - 100 gms
Sambar Powder - 1 tsp
Tomatoes - 2 medium
Tamarind pulp - small lime size
Coriander Leaves - few chopped
Oil - 1 tbsp
Salt to Taste
Turmeric a pinch
Hing or Asafetida a pinch
Fresh coconut - 1 Badha (one piece)
Dhania/Coriander Seeds - 1 tsp
Fenugreek - few
Mustard Seeds + Urud Dal + Fenugreek - 1/2 tsp
Curry Leaves - few
Garlic - 4 pods
Method to Prepare:
Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Put it on for 2 whistles. Remove and let it cool down.
Soak tamarind and extract pulp from it.
Soak Shallot (Sambar onions) for 5 mins, this way the skin comes out easily. Chop Onions and tomatoes.
Heat oil in a pan, add the seasoning ingredients. Then add chopped onions. Sauté till they are cooked, add tomatoes, Sambar powder and salt. Cook till the tomatoes are soft.
Then add the tamarind pulp and water. Let it come to a boil. Then add the cooked toor dal. The dal should be well cooked. We usually mash with pappu guthi, which a long wooden stick like ladle.
Cook the sambar on high flame for 5 mins, then simmer for 10 mins till its cooked well.
Meanwhile, heat a small pan with oil. Roast the fresh coconut, dhania and fenugreek. Make a paste of it once its cool.
Add this paste to the boiling sambar and put it on high flame for 2 mins.
Garnish with coriander leaves.
Take the bowl which has the mini idles, pour the hot sambar. Do not cover if you want to pack this for lunch.
Sending this to Sharmi who is hosting the JFI: Rice. I had planned on sending so many for this event. But couldn't manage. Guess Sharmi will be happy!