Idli Sambar With Toor Dal - Tiffin Sambar Recipes

I've posted varieties of idli sambar  learning from my MOM & MIL.This one is my MIL's special sambar. Sendhil loves this a lot . So I make it at least once in a week.It tastes similar to hotel sambar. I make this sambar for Idli, dosa and pongal specially for my guests.

Other common names of Toor Dal

Other common names are तुवरि (tuvari) in sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

Idli sambar with toor dal


How to make idli sambar with toor dal - Side dish for idli,dosa,pongal


Cuisine: South Indian

Category: Sambar

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

To pressure cook Toor dal - 1/4 cup Potato - 1 no (big) Turmeric powder - A pinch Water - As needed To Soak in water Tamarind - A small gooseberry size Jaggery – 1/2 tsp ( to add in tamarind extract) To Roast & grind Cooking Oil - 1/2 tsp Methi seeds - 1/2 tsp Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chilly - 3 - 4 no (big) Hing - 1/4 tsp To saute Shallots / small onion - 15 nos Tomato - 1 no (cut into small pieces) Curry leaves - a few Sambar powder - 1/2 tsp Salt & water - As needed To temper Oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera - 1/2 tsp Urad dal - 1/2 tsp To garnish Coriander leaves - a few Ghee - 1 tbsp (for flavor)

METHOD






Soak the tamarind in warm water for 20 minutes and take the extract using a cup of water. Set aside. Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder coarsely and keep aside. In the same kadai , add oil and saute the items given under “To Saute”.Saute till tomato turns mushy.Then add the sambar powder, tamarind extract, hing & salt. Add some raw curry leaves. Allow it to boil till the onion gets cooked.Lower the flame. Now add the mashed dal & powdered spices. Mix well & boil for sometime( Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.) When it boils, add jaggery & boil for some more time. Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( I add only when there is a guest ;) ) Enjoy with soft idlies & crispy dosas by adding sesame oil !!








Note

For restaurant style sambar, add a few curry leaves while roasting the ingredients given for sambar powder. ** Also try adding a tsp of grated coconut for additional flavor while roasting. ** Add veggies like brinjal, Drumstick and carrot to make it more healthy. In this sambar, we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.

Enjoy this yummy, delicious Sambar with hot idli !

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