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.
- Toor dal – 1/4 cup
- Potato – 1 no (big)
- Turmeric powder – A pinch
- Water – As needed
- Tamarind – A small gooseberry size
- Jaggery – 1/2 tsp ( to add in tamarind extract)
- 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
- 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
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Jeera – 1/2 tsp
- Urad dal – 1/2 tsp
- Coriander leaves – a few
- Ghee – 1 tbsp (for flavor)
- 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 😉 )
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
To Soak in water To Roast & grind To saute To temper To garnish |
METHOD
    
Enjoy with soft idlies & crispy dosas by adding sesame oil !! |
Note
** 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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