Easy Sambar and Idli Recipe - Indian Style
Summary
- This video demonstrates an easy recipe for making Sambar, a flavorful lentil and vegetable stew, along with soft Idlis. The Sambar is prepared by first pressure cooking lentils with garlic and turmeric, then sautéing a mix of vegetables and spices, and finally combining them. Idlis are prepared separately using a pre-made batter.
All Ingredients - For Dal (Lentils)
- Arhar Dal (Toor Dal) 1 cup
- Water 3 cups
- Garlic Cloves 4-5
- Turmeric Powder 1/2 tsp
All Ingredients - For Sambar Masala & Vegetables
- Cooking Oil 2-3 tbsp
- Mustard Seeds (Rai) 1 tsp
- Fenugreek Seeds (Methi) 1/2 tsp
- Asafoetida (Hing) 1/4 tsp
- Dried Red Chilies 2-3
- Curry Leaves 1 sprig
- Onions 1 large, sliced
- Green Chilies 2-3, slit
- Tomatoes 2 medium, chopped
- Salt to taste
- Red Chili Powder 1 tsp
- Coriander Powder 1 tsp
- Sambar Masala 2 tbsp
- Eggplant 1 small, diced
- Potatoes 1 medium, diced
- Carrots 2 medium, sliced
- Jaggery 1 tsp (small piece)
- Tamarind Pulp 2 tbsp
- Water 1-2 cups
All Ingredients - For Idli
- Idli Batter 2 cups (ready-made or pre-prepared)
Tools You'll Need
- Pressure cooker
- Pan
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
Step-by-Step Instructions
Step 1: Prepare the Dal
Add 1 cup of Arhar Dal (Toor Dal) and 3 cups of water to a pressure cooker. Add 4-5 garlic cloves and 1/2 teaspoon of turmeric powder. Close the lid and cook for 3-4 whistles until the dal is soft and well-cooked.
Step 2: Prepare the Tempering (Tadka)
Heat 2-3 tablespoons of cooking oil in a separate pan. Once hot, add 1 teaspoon of mustard seeds and 1/2 teaspoon of fenugreek seeds. Let them splutter. Then add 1/4 teaspoon of asafoetida, 2-3 dried red chilies, and 1 sprig of curry leaves. for a few seconds until fragrant.
Step 3: Sauté Onions and Green Chilies
Add 1 large sliced onion and 2-3 slit green chilies to the pan. until the onions turn light brown and translucent, stirring occasionally.
Step 4: Add Tomatoes and Spices
Add 2 medium chopped tomatoes to the pan and cook until they soften. Then add salt to taste, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 2 tablespoons of sambar masala. Mix well and cook for until the spices are fragrant and the oil starts to separate.
Step 5: Cook Vegetables
Add the eggplant, potatoes, and sliced carrots to the pan. Pour in 1-2 cups of water, ensuring the vegetables are partially submerged. Bring to a boil, then heat, cover, and for until the vegetables are tender.
Step 6: Add Jaggery and Tamarind
Once the vegetables are cooked, add 1 teaspoon of jaggery (or a small piece) and 2 tablespoons of tamarind pulp. Stir well and let it for another to allow the flavors to meld.
Step 7: Combine Dal and Vegetables
Pour the cooked dal from the pressure cooker into the pan with the vegetable mixture. Mix everything thoroughly. Bring the sambar to a gentle boil, then heat and let it for .
Step 8: Final Tempering (Optional)
For an extra layer of flavor, prepare a small by heating a teaspoon of oil and adding a few dried red chilies. Pour this over the sambar.
Step 9: Prepare Idlis
Take the idli batter and stir it well. Grease the idli molds with a little oil. Pour the idli batter into each mold, filling it about three-quarters full. the idlis for until they are cooked through and fluffy.
Step 10: Serve
Carefully remove the cooked idlis from the molds. Serve the hot idlis with the freshly prepared sambar. Enjoy your delicious homemade Sambar and Idli!
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