Indian 30 min

Idli with Sambar

Name: Idli with Sambar
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups idli batter (or: 1 cup rice + 1/2 cup urad dal, soaked, ground, fermented overnight); 1/2 cup toor dal (split pigeon peas); 1 small drumstick, cut into pieces (optional); 1 carrot, diced; 6 pearl onions or 1 small onion, quartered; 1 tomato, diced; 1 tbsp sambar powder; 1/2 tsp turmeric; 1 tsp mustard seeds; 8 curry leaves; 1 tbsp tamarind paste; 1 tbsp vegetable oil; Salt to taste

BreakfastSteamedIndian

Ingredientsfor 2

280

Cal

12g

Protein

48g

Carbs

Fat

12 cups idli batter (or: 1 cup rice + 1/2 cup urad dal, soaked, ground, fermented overnight)
21/2 cup toor dal (split pigeon peas)
31 small drumstick, cut into pieces (optional)
41 carrot, diced
56 pearl onions or 1 small onion, quartered
61 tomato, diced
71 tbsp sambar powder
81/2 tsp turmeric
91 tsp mustard seeds
108 curry leaves
111 tbsp tamarind paste
121 tbsp vegetable oil
13Salt to taste

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Instructions

1
For idli: Grease idli molds with oil. Pour batter into each mold, filling 3/4 full. Steam for 10-12 minutes until a toothpick comes out clean.
2
For sambar: Pressure cook toor dal with 2 cups water and turmeric until soft, about 15 minutes. Mash well.
3
Boil carrot, drumstick, and onion in 1 cup water until tender, about 8 minutes. Add tomato, sambar powder, and tamarind paste.
4
Add mashed dal to the vegetables. Simmer for 10 minutes until thick.
5
Heat oil in a small pan. Add mustard seeds, let them pop. Add curry leaves, stir 10 seconds. Pour this tempering into the sambar.
6
Season with salt. The sambar should be tangy, spicy, and hearty.
7
Unmold idlis onto a plate. Serve with sambar for dunking and coconut chutney on the side.