Step-by-Step Instructions

1. 1.Dry Roast Lentils and Spices

   In a dry pan, add 1/2 cup toor dal, 3-4 dry red chilies, 1/4 tsp fenugreek seeds, 1 tsp coriander seeds, 1/2 tsp urad dal, and 2 tsp chana dal. Dry roast these ingredients on low-medium heat until they turn reddish-brown and aromatic. Ensure they don't burn to avoid a bitter taste. Add a few sprigs of curry leaves, 1/4 tsp desiccated coconut, 1/4 tsp turmeric powder, and 1/4 tsp cumin seeds towards the end of roasting. Continue roasting until the curry leaves are crisp and the coconut is lightly toasted. Turn off the heat and let the mixture cool completely.

2. 2.Prepare Fresh Ingredients

   While the roasted ingredients cool, chop 1 small onion, slit 1 green chili, and chop 2 medium tomatoes. Keep them aside for later use.

3. 3.Grind Sambar Paste

   Transfer the cooled dry roasted ingredients to a mixer grinder jar. Add the chopped tomatoes, salt to taste, and optionally a pinch of chili powder if more spice is desired. Add a small amount of water (about 1/4 cup) and grind into a very fine, smooth paste. Add more water gradually if needed to achieve a thick, pourable consistency.

4. 4.Prepare Tempering

   In the same pan (or a separate one), heat 1-2 tbsp cooking oil. Once hot, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Let them splutter. Add 3-4 peeled garlic cloves, 1 dry red chili (optional), and a few sprigs of curry leaves. Sauté until the garlic turns light golden. Add a pinch of asafoetida (hing).

5. 5.Sauté Onions and Green Chilies

   Add the chopped onion and slit green chili to the tempering. Sauté until the onions turn translucent and soft.

6. 6.Combine and Boil Sambar

   Pour the ground sambar paste into the tempering mixture. Add about 1.5 tsp of jaggery or sugar (or a small piece of jaggery) to balance the flavors. Add water to achieve the desired sambar consistency. Bring the sambar to a boil, then reduce heat and simmer for 5-7 minutes, allowing the flavors to meld and the sambar to thicken slightly. Taste and adjust salt or jaggery if needed.

7. 7.Prepare Idlis (Optional)

   If serving with idlis, grease the idli molds with oil. Pour the idli batter (the video shows ragi idli batter) into the molds. Steam the idlis for 10-12 minutes until cooked through and fluffy. Let them cool slightly before demolding.

8. 8.Prepare Peanut Chutney (Optional)

   The video briefly shows peanut chutney. To make it, grind roasted peanuts with green chilies, garlic, tamarind, salt, and a few curry leaves. Add water as needed to make a smooth paste. Temper with mustard seeds, cumin seeds, and curry leaves.

9. 9.Serve Sambar

   Serve the hot instant sambar with freshly steamed idlis, rice, or dibba rotti. You can also add a dollop of peanut chutney on top of the idlis for extra flavor.