Idli Sambar

 Idli Sambar is a popular and classic South Indian breakfast or snack combination. Idli is a steamed rice cake, and sambar is a flavorful lentil and vegetable stew. Here's a recipe to make idli sambar:

Ingredients for Idli:

• 2 cups idli rice (parboiled rice)
• 1 cup urad dal (split black lentils)
• Salt to taste
• Water for soaking and grinding

Ingredients for Sambar:

• 1 cup toor dal (split pigeon peas)
• 2 cups mixed vegetables (such as carrots, beans, potatoes, drumsticks), chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon ginger, grated
• 1 teaspoon tamarind paste
• 1 teaspoon sambar powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• Water for cooking
• Fresh coriander leaves for garnish

For Tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves

Instructions for Idli:

1. Rinse the idli rice and urad dal separately, then soak them in water for 4-6 hours.
2. Drain the water and grind the soaked rice and urad dal separately to a smooth batter using a blender or wet grinder.
3. Mix the rice and dal batter together, add salt, and mix well. The batter should be thick yet pourable.
4. Cover the batter and let it ferment in a warm place for 8-10 hours or overnight.
5. Grease the idli molds or plates with oil. Pour the batter into each mold, filling it about 3/4 full.
6. Steam the idlis in a steamer or pressure cooker without the whistle for about 10-12 minutes, or until they are cooked and firm. Remove from heat and let them cool slightly before removing from the molds.

Instructions for Sambar:

1. Wash the toor dal and pressure cook it with enough water until soft and mushy.
2. In a separate pot, add the chopped vegetables, onion, tomatoes, green chilies, ginger, tamarind paste, sambar powder, turmeric powder, red chili powder (if using), and salt.
3. Add water and cook the vegetables until they are tender.
4. Once the vegetables are cooked, add the cooked dal and mix well. Simmer the sambar for a few minutes to allow the flavors to meld together. Adjust the consistency by adding more water if needed.
5. In a separate pan, heat oil for tempering. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
6. Pour the tempering over the sambar and mix well. Garnish with fresh coriander leaves.

To serve: Place the idlis on a plate and serve them hot with a generous serving of sambar. You can also serve coconut chutney and/or tomato chutney as accompaniments. Enjoy the delicious combination of soft idlis and flavorful sambar!