Sambar is South India's traditional dish is sambar, particularly in Tamil Nadu. All types of tiffin items pair well with a tasty and nutritious sambar made with toor dal and vegetables. served with vada, pongal, upma, idli, and dosa. In addition, the delicious sambar-idli is made by soaking small idlis in sambar. The sambar powder that is added to the sambar gives it flavor.
- Toor dal - ¼ cup
- Garlic clove - 1
- Turmeric powder - ¼ tsp
- Asafoetida powder - A little
- Cooking oil - 2 tsp
- Mustard seeds - ½ tsp
- Curry leaves - A few
- Shallots -10
- Green chilies - 3
- Potatoes - 2
- Carrots - 2
- Salt - As required
- Turmeric powder - ¼ tsp
- Sambar powder - 2 tsp or as required
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Using the quantities given above, cook the dal in a pressure cooker for 3 - 4 whistles and keep it aside.
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Add 2 tsp of cooking oil to a pan.
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When the oil is hot, add 1/2 tsp of mustard seeds and a few curry leaves.
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Add shallots and green chilies and saute.
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Add carrots, potatoes, or your choice of vegetables and saute it.
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After the vegetables are sauteed add little salt and water cover and cook for 5 to 10 minutes.
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After the vegetables are partially cooked, add the required amount of salt for the sambar, 2 tsp of sambar powder, and ¼ of turmeric powder and saute until the raw smell of chili powder goes away.
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Then add boiled dal and mix.
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Add the required amount of water and cover and boil for another 5 to 10 minutes.
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Delicious idli sambar is ready.