Hotel Idli Sambar

Ingredients:

• 1/3 cup toor dal (or) moong dal
• 1/2 tsp turmeric powder
• A drop of cooking oil
• 4-6 pieces pumpkin cubes
• 1 drumstick ( Chopped into small pieces)
• Vegetables (Carrot & potato) – If needed.
• 2 seeds of tamarind (small gooseberry sized)

To roast and grind

• 1 tsp cooking oil
• 1 tbsp coriander seeds
• 2 tbsp channa dal
• 6 nos red chillies
• 1/2 tsp methi seeds

To temper & saute

• 1 tsp mustard seeds
• 1 tsp urad dal
• 1/2 tsp cumin seeds
• 2 red chillies
• Curry leaves
• A few pinches of SSP asafoetida
• A cup of small onions
• 1-2 tomatoes
• 1/2 tsp sambar powder
• Coriander leaves – to garnish
• 1 tsp jaggery (Add if u don’t use pumpkin)
• 1 tbsp ghee

Preparation method:

Soak tamarind in warm water for 20 minutes and take the extract. Set aside.

Peel the onions and chop the tomatoes.

Pressure cook the dals with turmeric powder, pumpkin pieces and a drop of oil.

Mash and set aside. Cook drumstick and other vegetables separately and set aside.

In a pan, roast all the ingredients mentioned in the roast and grind section and make it a powder.

In the same pan, add oil and temper all the items in the same order.

Now add the sambar onions and saute till transparent.

Add the tomatoes (crush it with your hands before adding) and required salt.

Sauté till tomatoes turn mushy and juicy. Add the tamarind extract, raw pinched curry leaves, hing, sambar powder and turmeric powder.

Allow to boil till the onions get cooked.

Add the mashed dal, cooked vegetables and the ground powder. Mix well so that there are no lumps.

Boil for few minutes. It will thicken. Add more water if necessary.

Switch off the flame add garnish with coriander leaves.

Add a tablespoon of ghee & cover it with a lid until you serve.