Soft, fluffy idlis soaked in hot, aromatic sambhar-Sambhar Idli is a wholesome dish that brings together protein, lentils, vegetables, and gentle spices in one satisfying bowl. Light on the stomach yet full of flavor, it’s loved by all ages.
Ingredients
Idli batter – as required (store-bought or homemade)
For Sambhar
Toor dal (arhar dal) – ½ cup, Mixed vegetables (carrot, drumstick, potato, pumpkin, beans) – 1½ cups, Tamarind pulp – 1½ tablespoons, Sambhar powder – 2 tablespoons, Turmeric powder – ½ teaspoon, Salt – to taste, Water – as needed
For Tempering
Oil or ghee – 1 tablespoon, Mustard seeds – 1 teaspoon
Dry red chillies – 2, Asafoetida (hing) – a pinch, curry leaves – a few
Method
Grease idli moulds lightly and pour batter into each cavity. Steam for 10-12 minutes until soft and cooked. Set aside.
Wash and pressure cook toor dal with turmeric and water until soft and mushy. Mash well and keep aside.
In a pot, add vegetables with water and cook until tender. Add tamarind pulp, sambhar powder, and salt. Simmer for 5-7 minutes.
Add the mashed dal to the vegetable mixture. Adjust consistency with water and let it boil gently for another 8-10 minutes until flavours blend.
Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Add dry red chillies, curry leaves, and hing. Pour this tempering into the sambhar and mix well.
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