IDli Sambar: A South Indian Powerhouse for Breakfast and Beyond.
Idli sambar, a traditional South Indian breakfast combination, is a symphony of flavours and textures. The fluffy, steamed rice cakes (idli) dunked in the thick and savoury lentil stew (sambar) make for a filling and healthful dinner. This recipe is not only delicious, but also vegan and gluten-free, making it suitable for a wide range of dietary requirements.

The Magic of Fermentation:

Idli gets its distinct flavour and texture from fermentation. Urad dal (black gramme lentils) and parboiled rice are soaked together, allowing natural bacteria to break down complex carbs, making the idli batter more digestible and adding a somewhat sour flavour.

Sambar is a flavorful lentil stew:

Sambar, the heart of this cuisine, is a lentil stew filled with aromatic spices and veggies. The base is toor dal (pigeon peas), which is cooked with vegetables like as tomatoes, onions, and, on occasion, carrots. Tamarind lends a tart tone, while fragrant spices like cumin, coriander, and turmeric produce a warm and inviting aroma.

Beyond breakfast:

While idli sambar is generally served at breakfast, it is a versatile dish that may be enjoyed throughout the day. It’s ideal for a light lunch, a delicious snack, or even a hearty dinner.

Ingredients:

For the Idli Batter:

• ½ cup urad dal (black gram lentils)
• 1 cup parboiled rice
• 1 teaspoon fenugreek seeds (optional)
• Salt to taste

Instructions:

Making the Idli Batter:

1. Wash the urad dal and fenugreek seeds (if using) thoroughly. Soak them in water for at least 6-8 hours, or overnight.
2. Wash the parboiled rice and soak it separately for 4-5 hours.
3. Grind the soaked urad dal and fenugreek seeds (if using) into a smooth paste using a blender. Add a little water while grinding if necessary.
4. Grind the soaked parboiled rice into a coarse batter.
5. Combine the urad dal paste and rice batter in a large bowl. Mix well and add salt to taste.
6. Cover the bowl and let the batter ferment in a warm place for 8-10 hours. The batter should double in size and become slightly bubbly.

 For the Sambar:

• ½ cup toor dal (pigeon peas)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 small carrot, diced (optional)
• 1 teaspoon tamarind paste
• 1 teaspoon sambar powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to spice preference)
• ¼ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• Curry leaves (a few)
• Salt to taste
• Oil for cooking

Making the Sambar:

1. Wash and soak the toor dal in water for at least 30 minutes.
2. In a pressure cooker, heat oil and add mustard seeds. Once they splutter, add cumin seeds and curry leaves. Let them crackle for a few seconds.
3. Add the chopped onions and sauté until translucent.
4. Add the chopped tomatoes and diced carrots (if using). Cook until the tomatoes become mushy.
5. Add turmeric powder, red chili powder (adjust to spice preference), and sambar powder. Sauté for a minute, releasing the fragrance of the spices.
6. Rinse the soaked toor dal and add it to the pressure cooker along with 3 cups of water.
7. Add tamarind paste and salt to taste. Stir well to combine.
8. Pressure cook for 3-4 whistles or until the dal is cooked through. Let the pressure release naturally for 10 minutes.
9. Once the pressure is released, mash the dal slightly with a potato masher for a thicker consistency (optional).
10. Bring the sambar to a simmer and adjust the taste by adding salt or tamarind paste if needed.

Serving Tips:

• Use oil to grease the idli moulds. Pour the fermented batter into the moulds, leaving enough room for the idli to rise.
• Steam the idli for 10-12 minutes or until a toothpick inserted comes out clean.
• To make a complete and tasty meal, serve hot idli with sambar and coconut chutney .