Traditional South Indian Idli SambarVeg
Enjoy a comforting bowl of authentic South Indian Sambar, perfectly paired with soft, steaming idlis. This flavorful dish is prepared with creamy, pressure-cooked toor dal, aromatic spices, and fresh vegetables like shallots and tomatoes. By skipping traditional masala powders and using coriander powder, it achieves a unique, homely taste that is both light and satisfying. This simple, nourishing meal is ideal for a wholesome breakfast or a quick, healthy lunch that the whole family will love.
Ingredients
1 cup Pigeon Peas (Toor Dal)
as needed Water
2 tbsp Oil
Urad dal (1 tsp)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 Dry Red Chilli
pinch Asafoetida Powder (Hing)
Sambar onions (shallots,1 bowl)
4 Green Chilli
handful Curry Leaves
4 Tomato (chopped)
1 tsp Turmeric Powder
1 tsp Salt
3 tbsp Coriander Powder
For garnishing Coriander Leaves (chopped)
Instructions
1
Wash 1 cup of toor dal thoroughly and soak it in water for one hour. Transfer the soaked dal to a pressure cooker with enough water to cover it and cook for 4 whistles until it is soft and creamy.
2
Heat 2 tablespoons of oil in a large kadai. Add 1 teaspoon each of urad dal, mustard seeds, and cumin seeds, along with 2-3 broken dry red chillies. Once the mustard seeds start to splutter, add a pinch of asafoetida (hing).
3
Add a bowl of peeled sambar onions (or finely chopped regular onions) to the kadai and sauté for about 2 minutes. Stir in 4 slit green chillies and a handful of fresh curry leaves.
4
Add 4 chopped ripe tomatoes to the mixture. Cook them until they become soft and mushy.
5
Add ½ teaspoon of turmeric powder and 1 teaspoon of salt. Mix well and cook for another 5 minutes to let the flavors blend.
6
Pour in about 1 cup of water, cover the kadai, and let it simmer for 5 minutes.
7
Pour the cooked dal into the kadai and mix thoroughly.
8
Stir in 3 tablespoons of coriander powder. Let the sambar boil gently on low heat for 5 minutes. Adjust the thickness of the sambar by adding more water if necessary.
9
Turn off the heat, sprinkle with freshly chopped coriander leaves, and give it one final mix. Serve the hot sambar generously over soft idlis.
