idli sambar

Make delicious and easy Idli sambar at home. This is a delicious stew made with lentils, spice powder, quick cook veggies &amp; herbs. Serve it with idli, dosa or vada. This Idli sambar tastes delicious &amp; is super aromatic!

Idli sambar (Tiffin sambar)

¾ cup dal ((lentils) (refer notes))

water

tamarind ((use as needed))

Salt

shallots (or 1 medium onion diced)

french beans ((green beans))

carrot

pumpkin (cubed (optional))

tomato

turmeric

coriander leaves (with stalks (chopped finely))

curry leaves

red chili (broken)

cumin seeds

mustard seeds

methi seeds ((fenugreek seeds))

hing ((asafoetida))

urad dal ((skinned black gram))

chana dal ((bengal gram))

chilies

coriander seeds

coconut

Rinse and pressure cook dal with 2 cups of water for 2 whistles or until soft.

Or alternately cook in a pot until soft. If using a Instant pot, pressure cook on high pressure for 10 mins &amp; wait for natural pressure release.

Mash it and set aside. If you like the hotel style tiffin sambar, you can also add pumpkin to the dal for cooking.&nbsp;

Mash everything together and set aside.

Soak tamarind in little hot water, squeeze and extract the pulp. Keep this aside.

Preparation for idli sambar

In a pan, dry roast red chilies, chana dal and urad dal on a medium flame until lightly golden.&nbsp;

Next add coriander seeds and roast all of them until a nice smell comes.&nbsp;

When the dals turn deep golden remove to a plate.

Next in the same pan saute methi seeds until slightly dark then add cumin.&nbsp;

When the cumin turns aromatic remove to a plate. Cool these completely and make a fine powder.

making tiffin sambar powder

Add oil to a pot and heat up. Throw in the cumin, mustard and methi.&nbsp;

When they pop, add red chilies, curry leaves and hing.

When the leaves turn crisp, set aside half the tempering if you wish to add at the end.

Add veggies and saute for 2 to 3 minutes. Add tomatoes and saute until soft.

Sprinkle sambhar powder and saute for a minute without burning.&nbsp;

Pour water and cook until the vegetables are soft cooked.

Next pour filtered tamarind and then the mashed dal. Stir and bring the idli sambar to a boil.

Taste test and add more tamarind or salt as needed. Add the rest of the tempering and coriander leaves. 

When it begins to bubble. Switch off. You can also make a fresh tempering but I don't do.

Serve idli sambar hot with soft idli, dosa, uthappam, pongal &amp; vada.

How to make idli sambar

Idli sambar is a super delicious hotel style tiffin sambar that is served with idli. Apart from idli, this sambar can also be served with dosa, vada and Pongal. The hallmark of this idli sambar recipe is the addition of freshly roasted and ground spices. Tomatoes are also added and is a key ingredient in this recipe which gives a good taste in the sambar.

Idli Sambar (Hotel Style Tiffin Sambar)

arhar dal

masoor dal ((husked and split red lentils))

turmeric powder ((ground turmeric))

oil oil

urad dal

asafoetida powder ((hing))

onion

tomatoes (or 220

green beans

potato (- optional)

okra (- chopped)

salt

tamarind

kashmiri chilies

curry leaves (or 16 to 18 small curry leaves)

chana dal ((split and husked bengal gram))

black pepper

fenugreek seeds ((methi dana))

coriander leaves

Rinse both the lentils well and then add them in a 2 litre&nbsp;pressure cooker with 1.25 to 1.5 cups water and ¼ tsp turmeric powder.

Pressure cook the lentils for 7 to 8 whistles or 11 to 12 minutes until the lentils have softened and well cooked. 

You can also cook the lentils in a pan on a stove top or in the instant pot. I recommend to soak the lentils for about 30 minutes in enough water prior to cooking them in a pan. This helps in the faster cooking of the lentils.

Once the pressure settles down naturally in the cooker, open the cooker. Mash the lentils with a wired whisk and spoon. Keep aside.

Cooking the lentils

In a small and heavy frying pan, heat 2 teaspoons oil. Keep the flame to a low. First, add the mustard seeds.&nbsp;

Then add the coriander seeds, cumin seeds, black pepper, chana dal (bengal gram), fenugreek seeds, curry leaves and dry red chillies.&nbsp;

On a low flame stir non-stop and roast till the spices become aromatic and golden.

Keep aside to cool. Don't burn the spices.

Once the spices cool, grind them to a powder in a dry grinder or coffee grinder. Keep aside.

Making sambar powder

Soak the tamarind in warm water for 25 to 30 mins.

Later squeeze the tamarind in the soaked water and extract the tamarind pulp. You can strain tamarind pulp and keep aside.

Chop all the veggies. Quarter the onions or halve the pearl onions. Peel and dice the carrots and potatoes.

Dice the brinjals and add them in water to prevent discoloration.

Chop the tomatoes in small pieces.

In a pan, heat oil first. Add the mustard seeds and let them begin to crackle. Then add the urad dal and sauté till they turn to a maroonish color.

Add quartered onions or halved pearl onions, curry leaves and asafoetida. Stir and saute for 2 minutes&nbsp;till the onions soften a bit.

Add the tomatoes, salt as required and continue to saute for 4 to 5 minutes on a medium-low flame.

Then add the veggies which take a longer time to cook (carrots, beans, potatoes, drumsticks etc) and saute for 4 to 5 minutes on a medium-low flame.

Then add remaining quick-cooking veggies like brinjals, ladyfingers (okra), pumpkin etc now. Stir and mix. 

Add the tamarind pulp and 1 to 1.25 cups water.&nbsp;

Season with salt as per taste. Mix well.&nbsp;

Cover pan and simmer until the raw aroma of the tamarind goes away and the veggies are almost cooked.&nbsp;

If the veggies are undercooked, then continue to simmer till they are almost cooked. 

Cooking veggies

Add the ground sambar powder which we have already prepared. Mix well. 

Add the mashed dal.

Add 1 cup water or as required depending on the consistency you want. The sambar which is served in the hotels is on the thinner side.&nbsp;For idli, dosa and medu vada you can keep the sambar having a medium to thin consistency. For serving with rice, keep the tiffin sambar slightly thick.

Stir and simmer without lid for about 6 to 7 minutes or till it comes to a boil. Stir at intervals. 

Check the taste and add more salt if required.

Meanwhile when you keep the dal for pressure cooking, you can steam idli. Both small-sized mini idli or large idli goes well with tiffin sambar.

While serving place the idli in a serving bowl. Pour sambar. Garnish with some coriander leaves. You can even drizzle a bit of ghee on top. Serve idli sambar hot.

You can also garnish with coriander leaves and serve hot with medu vada, idli, dosa, uttapam or even with steamed rice.

Making idli sambar

https://content.jwplatform.com/videos/icWKPQNC.mp4

This Idli Sambar Recipe is a tasty &amp; delicious hotel style tiffin sambar that is served with idli. Apart from idli, this sambar can also be served with dosa, vada and pongal.

Idli Sambar

Tiffin sambar recipe, learn how to make south Indian style sambar had along idli, dosa and other tiffin items. Prepared with fresh ground sambar masala and toor dal.

Tiffin sambar recipe | Idli sambar

Toor dal (heaped)

Potato

Shallots ((small onion))

Green chilli

Tomato

¼ tsp Turmeric

tsp Jaggery (powdered)

⅛ tsp Asafoetida

Curry leaves

Coriander leaves

tsp Ghee

tsp ghee/ oil

tbsp Chana dal (heaped)

Coriander seeds

Red chillies

Fenugreek seeds

Cumin seeds

tsp Oil (Or ghee)

Mustard

Asafoetida

Soak tamarind in warm water for 10 - 20 mins for easy extract. Total tamarind extract measure 3 cups. So adjust water accordingly. Check my video for an easy alternate method.

Wash the potato well and cut into 4.

Pressure cook toor dal along with potato for 3-4 whistles. Add 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil.

Once done, take out the potato, peel off the skin and break/ cut into bite size pieces.

Mash the dal smoothly. Set aside.

Tamarind extract &amp; Cook dal

Meanwhile, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden color.

Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!

Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.

Fresh ground sambar masala

In a kadai, heat oil and temper with the items given under ‘To temper table’ in order.

Add asafoetida and give a quick stir.

Tip in onions and fry till transparent. Add tomatoes, green chillies and fry for a minute.

Start heating tamarind extract in a large vessel / pot in which we are making sambar.

Add the sauteed onion, tomato mix to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil.

Then add the potatoes. Boil for 2 minutes and add the sambar powder.

Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.

Let it come to a boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.

Now after adding the ground sambar powder and dal, the sambar tends to thicken.

So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency.

Once it starts boiling, as a final touch add the powdered jaggery and mix well.

Top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.

Prepare Idli sambar

https://www.youtube.com/watch?v=pq9jWWa3ANM

South Indian sambar recipe with fresh ground masalas.
Tiffin sambar recipe | South Indian sambar recipe | Hotel sambar

Sambhar banane ki recipe 
https://rakskitchen.net/tiffin-sambar-recipe-idli-sambar-with-toor-dal/

By - Rakskitchen | Rajeswari Vijayanand 
About me : https://rakskitchen.net/about-me/

Tiffin sambar recipe | South Indian sambar recipe | Hotel sambar

This is a recipe for Instant Pot Idli, a classic Indian dish made from fermented rice and lentil batter, steamed into fluffy and soft cakes, and typically served with coconut chutney or sambar.

Instant Pot Idli Recipe

Urad dal

Idli rice

tsp fenugreek (methi) seeds

yogurt

Firstly, rinse the urad dal, fenugreek seeds, and idli rice in a bowl and soak them in water for 4 hours.

After 4 hours, drain the water and grind the mixture into a fine paste using a mixer or blender. Next, add a little water to facilitate the grinding process.

Then, transfer the paste to a large bowl and add 1 tsp of salt and 1 tsp of yogurt. Mix the batter for 5 minutes, ensuring that it is well combined.

Cover the bowl with a lid and place it in a warm place for 8 to 12 hours, depending on the climate, to allow the batter to ferment. After 8 hours, the batter should have doubled in size and become fluffy.

Now, grease the idli molds with oil and pour the fermented batter into the molds until they are 3/4th full.

Pour 1 cup of water into the instant pot and place the idli molds in the pot. Then, close the lid and set the vent to the “Venting” position or just completely remove the pressure rocker.

Set the timer for 12 minutes on high pressure using the “Manual”, “Sauté”, “Steam”, or “Pressure Cook” mode.

Once the timer beeps, release the pressure naturally by allowing the pot to cool down. Carefully, open the lid of the instant pot and remove the idli molds.

Allow the idlis to cool for a few minutes before removing them from the molds using a spoon or knife.

Finally, serve the idlis hot with coconut chutney or sambar.

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