Saturday, August 28, 2010

Spicy Idly Sambar


1 cup toor dal(split pigeon peas)
1 tomato, chopped
1 green chilli, slit
1 tsp mustard seeds
1 tsp urad dal(split black gram)
4 dry red chillies
a small pinch of asafoetida
a small ball of tamarind soaked and extracted

To make into a powder
1½ tsp whole black pepper
½ tsp fenugreek seeds
1½ tbsp toor dal


Soak the toor dal for an hour. Dry roast the ingredients under "To make into a powder". Grind it into a fine powder. Cook the dal with green chilly and tomato. Meanwhile add oil to a kadai. Add mustard seeds and urad dal. After the mustard seeds starts to splutter add the red chillies, broken into small bits. To this add the cooked lentils. Add a cup of water. When it comes to a boil add the powdered dal mix and tamarind extract. Let it simmer for 15 mins. Serve it piping hot with mini idlis.


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