Time to cook
A delectable combination of steamed idlis coated with a flavorful spice blend called podi, served with sambar.
Bengal Gram Lentil
Dried Red Chili Pepper
Yellow Split Moong Dal
Red Chilli Powder
For the podi idl: To make the idli podi - Heat a heavy pan on low flame.
Add urad dal and stir frequently while roasting until it turns golden and aromatic. Remove and set aside the roasted urad dal.
Now, roast Bengal gram lentil (chana dal) in the same pan until it becomes golden. Remove and set aside.
Roast sesame seeds in the same pan until they change color and start crackling and set aside.
In the same pan, add sesame oil and heat it.
Add dry red chilies and roast until they change color and release their smoky aroma.
Add the curry leaves and fry well until crisp.
Switch off the flame, add asafoetida (hing) and salt, and mix well. Allow this to cool down.
In a grinder jar, add the entire roasted spice and dals and grind in intervals of some seconds to a coarse or fine powder.
For the sambar - Soak the tamarind in hot water for 20-30 minutes.
Once the tamarind softens, squeeze it in the water itself to make tamarind pulp. Strain and discard the seeds and strands.
Rinse the toor dal and moong dal, and drain them before using.
Add the rinsed dals to a pressure cooker, along with water, oil, and turmeric powder.
Pressure cook the dal for 5 to 6 whistles or until mushy. Allow the cooker to release pressure naturally before opening the lid.
Open the cooker and mash the cooked dal well. Set it aside.
For the sambar - In a pressure cooker heat some oil.
Add onions, tomato, and green chili and sauté for a few minutes until the tomatoes turn mushy.
Add the cooked and mashed dal to the pot.
Rinse the cooker with some water and add it to the pot along with the carrots. Mix everything well.
Cook covered for 10-12 minutes for the veggies to get cooked. Check if the carrots are cooked by pricking with a spoon or fork. If it easily goes through, it's done. Otherwise, cook for a few more minutes.
Add the tamarind pulp and red chili powder and mix well. Let the sambar boil.
Meanwhile, prepare the tadka (tempering) - In a tadka pan, heat oil.
Add mustard seeds, urad dal, a pinch of asafoetida (hing), and a few curry leaves, and let it splutter.
Finally, add a teaspoon of sambar powder, give it a quick mix, and immediately switch off the heat to avoid burning.
Add this tadka to the boiling sambar and mix it well. Boil for an additional 3-5 minutes.
Finally, garnish with chopped coriander leaves and serve.
For the podi idli - Heat sesame oil (gingelly oil) in a small pan over low heat.
Add mustard seeds and let them crackle, then add curry leaves and fry until crisp.
Add the steamed idlis and mix well.
Add the prepared idli podi, stir, and sauté for 1-2 minutes until the idli podi evenly coats the idlis.
Garnish with some coriander leaves.