Idly/Dosa sambar

Toor Dal – 1/2 cup
Tomato – 2 small roughly chopped
Carrot – 2 small roughly chopped
Sambar powder – 1 heaped tsp
Turmeric powder – 2 pinches
Thin tamarind pulp – 1 tbsp
Water – as required
Ghee – 1 tsp
Salt – to taste

To Temper:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Split Urad Dal – 1/2 tsp
Small Onion – 10
Hing – 1/4 tsp
Curry Leaves – a sprig
Fenugreek Seeds – 1/4 tsp

Method:
Rinse dal and set aside.In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt.Add water and pressure cook for 4 whistles in low medium flame.
Allow pressure to release by itself.Mash the dal well and heat it up.Make a paste with sambar powder and little water and add it to the boiling sambar.
Let it boil, add water to adjust the consistency if it becomes too thick.Let it boil for a good 5mins.
Then add tamarind water.In a kadai – add the items listed under ‘to temper’ saute it for a minute.
Add it to sambar and let it boil for 5more minutes.Then garnish with coriander leaves , add a tsp of ghee and switch off.
While serving plate place the idlis and pour hot sambar over the idlis so that they are nicely dunked inside.Garnish with coriander leaves and serve.
Serve with hot idlis.
Pic courtesy: Google
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