Idli with Sambar (Steamed Rice Cakes with Lentil Stew)

Ingredients

• 2 cups Idli Rice (Parboiled Rice)
• 1/2 cup Urad Dal (Split Black Lentils)
• 1 teaspoon Fenugreek Seeds
• 1 teaspoon Salt
• 1 cup Toor Dal (Split Pigeon Peas)
• 2 cups Mixed Vegetables (diced)
• 2 tablespoons Tamarind Pulp
• 2 tablespoons Sambar Powder
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 2 number Dry Red Chilies
• 1/4 teaspoon Asafoetida (Hing)
• 10 number Curry Leaves
• 2 tablespoons Oil

Instructions

1. 1In two separate bowls, soak the 2 cups of Idli Rice and the 1/2 cup of Urad Dal for 4 to 5 hours. Add the 1 teaspoon of Fenugreek Seeds to the bowl with the 1/2 cup of Urad Dal while it soaks.
2. 2Drain the soaked rice and dal. Grind the soaked rice into a smooth paste. Grind the soaked 1/2 cup of Urad Dal into a smooth paste. Combine the rice paste and dal paste in a large bowl, add the 1 teaspoon of Salt, and mix well. Cover the bowl and let the batter ferment in a warm place overnight.
3. 3For the sambar, place the 1 cup of Toor Dal in a medium pot with 3 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the dal is very soft. Lightly mash the cooked dal with the back of a spoon.
4. 4While the dal is cooking, heat the 2 tablespoons of Oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the 1/2 teaspoon of Mustard Seeds and 1/2 teaspoon of Cumin Seeds. Once the mustard seeds begin to pop, add the 2 Dry Red Chilies, 1/4 teaspoon of Asafoetida, and 10 Curry Leaves. Stir constantly for about 30 seconds until fragrant.
5. 5Add the 2 cups of Mixed Vegetables to the pot and sauté for 2 to 3 minutes until they are slightly tender.
6. 6Pour the mashed 1 cup of Toor Dal into the pot with the vegetables. Stir in the 2 tablespoons of Tamarind Pulp and 2 tablespoons of Sambar Powder. Add 3 cups of water, stir to combine, and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes, allowing the flavors to meld. Stir occasionally.
7. 7Grease the cups of your idli steamer molds with a little oil. Stir the fermented batter, then carefully ladle it into the prepared idli molds, filling each cup about three-quarters full. Place the molds into the idli steamer, cover, and steam over medium-high heat for 10 to 12 minutes, or until the idlis are firm and a toothpick inserted into the center of one comes out clean.
8. 8Carefully remove the idlis from the steamer and let them cool in the molds for 2 minutes before gently removing them. Serve the hot idlis immediately with the prepared sambar.

Related Guides