Vegetable Sambar with Idli

Ingredients

• 1/2 cup cup Toor dal (split pigeon peas)
• 2 cups cup Mixed vegetables (carrot, beans, eggplant, drumstick or zucchini)
• 2 tbsp tbsp Tamarind pulp
• 1.5 tbsp tbsp Sambar powder
• 1 Onion (shallots preferred)
• 1 Tomato
• 1/2 tsp tsp Turmeric powder
• 1 tsp tsp Mustard seeds
• 10 Curry leaves(optional)
• 2 Dried red chilies(optional)
• 1 tbsp tbsp Oil
• to taste Salt
• 2 cups cup Idli batter (store-bought or homemade)

Instructions

1. 1

   Pressure cook or boil the toor dal with turmeric and 1.5 cups water until soft (about 20 minutes in a pressure cooker, 30-35 minutes boiling). Mash and set aside.

2. 2

   While the dal cooks, soak tamarind in 1/2 cup warm water and extract the pulp. Chop the vegetables, onion, and tomato.

3. 3

   Heat oil in a pot, add mustard seeds, dried red chilies, and curry leaves. Once they splutter, add onion and sauté 3-4 minutes, then add tomato and cook until soft.

4. 4

   Add the vegetables, sambar powder, salt, and tamarind pulp with 1.5 cups water. Simmer covered for 12-15 minutes until vegetables are tender.

5. 5

   Stir in the cooked dal, adjust consistency with water, and simmer 5 more minutes.

6. 6

   Grease idli plates, pour in the batter, and steam for 10-12 minutes until idlis are cooked through. Rest 2 minutes before unmolding.

7. 7

   Serve hot sambar with steamed idlis.