mini idli sambar | tiffin idli sambar | bullet idli sambar

Method12 steps

1. 1

   Step 1: Rinse the toor dal (1 cup) and put in a pressure cooker with the tomatoes (2), turmeric and enough water for your cooker. Pressure cook for about 4 whistles according to the cooker instructions, until the dal is soft.

   Uses 1 cup toor dal · 2 tomatoes · turmeric powder for pressure-cooking dal; source omits quantity · water for rinsing and pressure-cooking dal, according to cooker requirements

2. 2

   Step 2: Let pressure release fully before opening the cooker. Whisk the cooked toor dal and tomatoes until smooth.

   Uses rinsed toor dal and tomatoes cooked with turmeric and water until soft, pressure fully released

3. 3

   Step 3: Chop the onion (½), fresh coriander, ginger (1 piece) and green chillies (2) and set aside.

   Uses ½ onion · 1 piece fresh ginger · fresh coriander · 2 green chillies

4. 4

   Step 4: Set aside the mustard seeds (½ tsp), cumin seeds (½ tsp), split urad dal (½), dried red chilli (1), hing and the curry leaves reserved for tempering.

   Uses ½ tsp mustard seeds · ½ tsp cumin seeds · split urad dal (½) · 1 dried red chilli · 1 pinch asafoetida (hing) · curry leaves

5. 5

   Step 5: Heat 1 tsp oil in a pan and fry the chopped onion until golden.

   Uses 1 tsp oil · half onion chopped

6. 6

   Step 6: Add the sambar curry leaves, chopped ginger and green chillies and fry for 1 minute.

   Fry sambar aromatics · 1 minUses curry leaves · one-inch ginger and two green chillies chopped · chopped onion fried golden in one teaspoon oil

7. 7

   Step 7: add smashed daal to the kadai and bring to a boil.

   Uses pressure-cooked toor dal and tomatoes whisked smooth · curry leaves ginger green chilli fried one minute with golden onion

8. 8

   Step 8: additionally, season with salt (to taste) and chilli powder (to taste).

   Uses salt to taste · chilli powder to taste · mashed dal added to fried onions and aromatics, brought to boil

9. 9

   Step 9: bring it to boil. add water to maintain the consistency of sambar. boil it for 5 mins.

   Boil sambar · 5 minUses additional water as needed for sambar consistency · dal mixture seasoned with salt and chilli powder

10. 10

    Step 10: Stir in the chopped fresh coriander, juice of half a lemon and 1 tsp ghee, then turn off the heat.

    Uses ½ lemon · 1 tsp ghee for finishing sambar · sambar consistency adjusted and simmered five minutes · fresh coriander chopped for garnish

11. 11

    Step 11: Heat the remaining 2 tsp ghee in a small pan. Add the reserved mustard and cumin seeds, split urad dal, dried chilli, hing and tempering curry leaves. Fry gently until the seeds splutter and the dal turns golden, then pour over the sambar.

    Uses remaining 2 tsp ghee for tempering · mustard cumin split urad dal dried chilli hing and tempering curry leaves set aside · cooked sambar with coriander half lemon juice and one teaspoon ghee

12. 12

    Step 12: Serve with cooked mini idli dipped in the hot sambar for at least 5 minutes before eating.

    Soak mini idli in sambar · 5 minUses cooked mini idli for serving; source omits count · hot ghee seed dal chilli tempering poured over sambar