Idli and Sambar

Ingredients

• IDLI
• 150g parboiled rice, soaked 4 hours
• 50g split white urad dal, soaked 4 hours
• 5g fenugreek seeds, with soaking liquid
• 5g fine sea salt
• 2ml vegetable oil, for greasing
• SAMBAR
• 8g dried red chilli, Byadgi or Kashmiri
• 15g toor dal
• 200ml water
• 1 large onion, quartered
• 2 large tomatoes, quartered
• 100g drumstick, or vegetables, cut 5cm
• 60ml vegetable oil
• 8g cumin seeds
• 6g fenugreek seeds
• 8g curry leaves, fresh
• 2g asafoetida powder
• 10g tamarind paste
• 10g fine sea salt
• 10g fresh coriander, chopped

Method

1. 1
   IDLI: Grind soaked rice, urad dal, and fenugreek seeds with soaking liquid until fluffy batter forms; ferment at room temperature 8 hours until risen and foamy.
2. 2
   Fold salt into fermented batter gently; grease idli moulds with oil.
3. 3
   Fill moulds three-quarters full; steam in idli maker or steamer for 7–8 minutes until springy to touch.
4. 4
   SAMBAR: Dry roast chillies 1 minute; soak in 60ml hot water 15 minutes, then grind to paste.
5. 5
   Simmer toor dal in 200ml water until half-cooked, 8 minutes; add onion, tomato, and drumstick; cook 12 minutes.
6. 6
   Heat oil in separate pan; toast cumin and fenugreek seeds 1 minute; add curry leaves and asafoetida; bloom 30 seconds.
7. 7
   Pour tempered spices into dal; stir in chilli paste and tamarind; simmer 5 minutes, season with salt.
8. 8
   Unmould idlis onto plate; serve with sambar and warm sambhar over top, garnished with coriander.