Fuss-Free Bangalore Sambhar for Idlis
Ingredients
- 1/2 cup toor dal
- 2 small onions
- turmeric
- oil
- 1.5 cups water
- 1/3 to 1/2 cup freshly grated coconut
- 1/2 teaspoon cumin seeds
- 8 roasted byadagi or Kashmiri chillies
- mustard seeds
- curry leaves
- hing
- shallots or onions
- tomatoes
- tamarind (large marble sized)
- salt
- water
- jaggery
- coriander leaves
Preparation
Pressure cook 1/2 cup toor dal with 2 small onions, turmeric, oil, and 1.5 cups water until soft. Mash everything with onions.
Grind 1/3-1/2 cup freshly grated coconut with 1/2 teaspoon cumin seeds and about 8 roasted byadagi or Kashmiri chillies using water.
In a large pan, make a tadka with oil, mustard seeds, curry leaves, and hing. Sauté shallots or onions and tomatoes until soft.
Add mushed dal, ground paste, tamarind extract, salt, and water. Bring to a boil and cook for 10-15 minutes on low heat.
Add a knob of jaggery to balance the taste and lots of coriander. Ensure a light brothy consistency and not thick.
Serve hot with idlis and vadas. Enjoy!