Idli Sambar | Easy South Indian Sambar Recipe | Quick & Easy Breakfast Combo | Instant Idli Sambar

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

sambar powder

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix can be tailored to taste.

idli batter

🥗Healthier: quinoa batter

💰Cheaper: all-purpose flour batter

Quinoa is gluten-free and nutritious.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: cumin seeds

Cumin seeds provide a similar flavor profile.

Soak 1 cup of tur dal for about 1 hour.

Transfer the soaked tur dal to a pressure cooker and add enough water to cover it.

Cook on medium flame for about 4 whistles.

Once the pressure releases, open the cooker and check that the dal is soft and creamy.

In a large karai, heat 2 tbsps of oil.

Add 1 tsp of urad dal, 1 tsp of mustard seeds, 1 tsp of cumin seeds, and 3 red chilies, and roast them.

Once the mustard seeds start to splutter, add a pinch of hing.

Add about 40 peeled sambar onions (or regular onions if unavailable) and sauté for a couple of minutes.

Add 4 slit green chilies and a handful of fresh curry leaves, and mix well.

Add 4 finely chopped ripe tomatoes and cook until they soften.

Season with 1/2 tsp of turmeric powder and 1 tsp of rock salt, and let it cook for about 5 minutes until the tomatoes are mushy.

Add 1 cup of water and close the karai, letting it simmer for about 5 minutes on medium flame.

Once the tomatoes are completely softened, pour in the cooked dal and mix thoroughly.

Instead of sambar powder, add 3 tbsps of coriander powder and let the sambar boil gently on low flame for about 5 minutes.

Adjust the thickness with water if needed, and finish off with freshly chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens