Sambar Idly (2 Pcs)

# Sambar Idly Recipe (2 Pcs) – A Delightful Dish at Mom’s Dosa in Cloverdale

## Introduction/Description
Welcome to Mom’s Dosa in Cloverdale! Today, we’re sharing our fantastic Sambar Idly recipe (2 pcs), a beloved South Indian dish that perfectly combines spongy rice cakes known as idly with a flavorful lentil-based vegetable stew known as sambar. This recipe captures the authentic taste that has made our restaurant a favorite spot for Indian cuisine lovers. Enjoy a delicious meal that can be easily made at home, while experiencing the flavors of India!

## Ingredients List
### For Idly:
– 1 cup idly rice
– 1/4 cup split urad dal (black gram)
– 1/4 teaspoon fenugreek seeds (optional)
– Water (as needed)
– Salt (to taste)

### For Sambar:
– 1/2 cup toor dal (pigeon peas)
– 1 small onion, chopped
– 1 small tomato, chopped
– 1 carrot, diced
– 1/2 cup drumsticks (or any vegetables of your choice)
– 1 tablespoon sambar powder
– 1/4 teaspoon turmeric powder
– 2 tablespoons tamarind pulp (adjust to taste)
– 2 tablespoons oil
– Salt (to taste)
– Fresh coriander leaves for garnishing
– Tempering: 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, a pinch of asafoetida (hing), and a few curry leaves

## Instructions/Steps
### Making Idly:
1. **Soak Ingredients:** Rinse the idly rice and urad dal separately. Soak them in water for about 6-8 hours or overnight. Add fenugreek seeds to the urad dal, if using.

2. **Blend:** After soaking, drain the water. Grind the urad dal to a smooth batter, adding a little water if needed. Next, grind the idly rice to a slightly coarse batter. Combine both batters in a large bowl and mix well. Add salt to taste.

3. **Ferment:** Cover the batter and let it ferment for about 8-12 hours or until it has doubled in size and is bubbly.

4. **Steam Idly:** Grease idly molds with oil. Fill each mold with the fermented batter. Steam in an idly cooker or a steamer for 10-12 minutes or until cooked through. Remove and let them cool slightly.

### Making Sambar:
1. **Cook Toor Dal:** Pressure cook the toor dal with 2 cups of water, turmeric powder, and a pinch of salt for about 3 whistles or until soft. Once cooked, mash the dal and set aside.

2. **Prepare Vegetables:** In a pan, heat oil. Add mustard seeds, cumin seeds, and let them crackle. Add asafoetida and curry leaves. Then, add onions and sauté until soft. Add tomatoes, carrots, and drumsticks. Cook until the vegetables are tender.

3. **Combine:** Add the mashed dal to the vegetable mixture. Stir in sambar powder, tamarind pulp, additional water to reach desired consistency, and salt to taste. Simmer for 10-15 minutes.

4. **Garnish:** Once cooked, garnish the sambar with fresh coriander leaves.

### Serving:
– Serve hot idly with sambar on the side. Enjoy this delightful Sambar Idly (2 pcs) with coconut chutney or any chutney of your choice.

## Cooking Time
– Preparation Time: 10 minutes (excluding soaking time)
– Cooking Time: 30 minutes
– Total Time: 40 minutes (+ fermentation time)

## Serving Size
– Serves: 2 pcs of Idly with a generous amount of sambar per serving.

## Tips and Variations
– **Fermentation:** The warmer your kitchen, the better your batter will ferment. In colder climates, you can place it in the oven with the light on to encourage fermentation.
– **Sambar Variations:** Feel free to experiment with different vegetables like pumpkin, zucchini, or green beans in your sambar.
– **Spice Level:** Adjust the quantity of sambar powder according to your spice preference.

### Disclaimer
Note that this Sambar Idly recipe (2 pcs) is intended as a reference and may not be identical to the recipes followed at Mom’s Dosa. We encourage you to visit us to savor the flavors and the authentic experience of our Indian dishes!

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Try this Sambar Idly recipe and bring a piece of Mom’s Dosa to your home! Enjoy the delightful flavors of India right in your kitchen.