Sambar for Idlis

The given recipe for sambar is mainly used as an accompaniment for idli, dosa, pongal etc. This recipe comes very close in taste to the sambar served in hotels in Bengalooru. A friend got this recipe from a hotelier.

Ingredients:

1 cup Toor dal/Togaribele.
2-3 medium sized onions or 18-20 pearl onions.
2 large tomatoes.
Lemon sized Tamarind - prepare the pulp.
Salt to taste.

For the masala:

2 tablespoons Channadal.
1-1/2 tablespoon Coriander seeds.
3/4 teaspoon Fenugreek seeds/Methi.
5-6 Red chillies.
1 teaspoon Cumin seeds.
1/2 teaspoon Pepper.
2 teaspoons Poppy seeds/Khas khas/Gasagase.
A small piece of Cinnamon/Dalchini/Patte.
Pinch of Asafoetida or hing.

Dry fry all of these spices till they give a good aroma. Add 4 tablespoons of fresh/frozen coconut. Grind into a paste.

Method:

Thoroughly wash the dal and pressure cook the same with a 1/4 teaspoon of turmeric. Add the chopped onions and tomatoes to the cooked dal and let them cook well. Once the vegetables are cooked, add salt and tamarind pulp and let cook for 5-6 minutes. A little jaggery may be added optionally. Hotel sambar in Bengaloooru is sweet in taste and watery. Adjust the consistency according to your liking by adding water. Now add the ground masala and let it boil till everything blends well. This may take 10-12 minutes. Finally, season mustard seeds, curry leaves, and asafoetida in oil and add to the sambar. Garnish with finely cut coriander leaves.
Enjoy with hot idlis.