Hotel Idli Sambar

 

Ingredients

    Toor Dal -1 Cup
    Moong Dal - 1/2 cup
    Carrot-1/2 cup (Any vegetable at your choice)
    Tomatos - 3 (Medium)
    Asafoetida - a Pinch
    Onion (small) - 10 (whole)
    Jaggery -10 grams
    Turmueric - tsp
    Curry leaves – 1 spring
    Coriander Leaves
    Salt to taste
    Oil as needed

For seasoning

    Mustard Seed-1 tsp
    Urad Dhal - 1 tsp
    Bengal Gram - 1 tbsp

For Grinding 1

    Fenugreek - 2 tsp
    Jeera - 2 tsp

For Grinding 2

    Bengal Gram - 1 tbsp
    Coriander Seed- 2 tbsp
    Red Chilly-1
    (Tastes good when manual grinding)

Preparation

    Boil Toor dal and moong dal together in a pressure cooker (add pinch of turmueric and castar oil before boil) and once done smash and keep aside.
    Dry roast Coriander Seed, Fenugreek and Jeera and grind to fine powder and keept it aside
    Dry roast Bengal Gram, Coriander Seed, Red Chilly and grind to fine paste (add water to make fine paste while grinding)
    Heat 1 tbsp of oil in a pan and put onions and fry till the raw smell goes off.
    Then sprinke the Grinding 1 powder over the onion.
    Sprinke Asafoetida and mix well.
    Add chopped tomatoes and fry for 2 minutes.
    Then put diced carrots and diced vegetable fry for 3 minutes.
    Pour smahsed (gravy state add water accordingly) Toor dal and Moong dal into the pan.
    Put the the Grinding 2 into the sambar and mix well.
    Cook for 5 minutes.
    Then add Jaggery to the samabr while boiling then stir well.
    In a separate pan heat oil and put mustard seed, curry leaves, slit green chilli and wait to splutter.
    Transfer the samber to this pan.
    Decorate with finely chopped coriander leaves once done