Lodging Style Idli Sambar (Tiffin Sambar Recipe)

 Idli Sambar

Idli sambar is a popular breakfast dish in South India that combines fluffy soft idli, a savory steamed cake, with hot sambar (vegetable lentil stew). It makes a delicious, protein-packed, healthy, reassuring meal. Because it is frequently served with other tiffin items such as poha, upma, uttapam, medu vada, and dosa, sambar, a spicy, soupy lentil curry, is also known as tiffin sambar.

I'll show you how to use toor dal at home to make a simple tiffin sambar in the style of a hotel.

 

The best pairing is idli and sambar. Idli sambar is my favorite way to eat that fluffy, soft idli, whether I'm eating it out or at home. Of course, chutney on the side is a nice touch.

 

Everything tastes better when those soft, hot idlis soak up the spicy sambar.

 

With our idli, we like a spicy soupy hotel-style tiffin sambar. I have another sambar recipe which we additionally love however with rice. It is better with rice because it is thicker and more like a mixed vegetable dal.

As promised, here is a simple recipe for hotel-style idli sambar that you can make at home.

About this recipe:

Idli, or idly, is a savory, soft, and fluffy steamed cake made of batter made from fermented lentils and rice. Sambar is a curry made of vegetable lentils that is savory, spicy, and tangy.

 

In South Indian eateries, hot delicate idli is frequently presented with quite hot sambar and this triumphant blend is known as Idli sambar.

 

Idli Sambar Chutney also includes a popular side dish known as coconut chutney, which is served with the dish.

There are a lot of sambar variations, but this one is a simple and delicious one that goes well with South Indian breakfast or tiffin recipes like idli, dosa, uttapam, vada, poha, upma, and even Pongal. As a result, it's also called tiffin sambar.

 

The recipe for idli sambar is unique to each household. My tiffin sambar recipe is usually quite straightforward; I use store-bought sambar masala, but you can also make the powder from scratch.

This recipe for idli dosa sambar is also suitable for meal preparation. You can cook the dal, prep the veggies the prior night, and keep refrigerated. While your idli is steaming, you can prepare sambar.

 

Sambar-drenched idli is a favorite of mine. They become so delicious because they absorb every flavor. My children love it as well so I frequently make small scale idli and serve it with ghee and sambar.

RECIPE Fixings

 

Lentils, or dal:

Toor dal, otherwise called tuvar dal or arhar dal in Hindi and yellow split pigeon peas in English, are the fixings I use to make my idli sambar. Sambar can be made with masoor dal (red split lentils) and yellow moong dal, in addition to toor dal.

 

Drumsticks, potatoes, onions, tomatoes, small eggplant (optional), french beans, carrots, and potatoes were the vegetables I served. You can use any vegetables you like.

 

I prefer to use cubed red onion and pearl onions for the onion for a restaurant-like appearance. Both of them are options to consider. Another vegetable that must be included in my idli sambar is drumsticks. I always have frozen drumsticks in my freezer.

Pumpkin is a common ingredient in hotel-style sambar, adding a pleasant sweetness. Add it if you have it.

The essential components of tempering are fresh curry leaves, asafoetida (hing), fenugreek seeds (methi seeds), mustard seeds (rai), and cumin seeds (zeera).

 

All you need are spice powders like sambar masala, turmeric, Kashmiri red chili powder, and salt. Sambar masala can be made at home or purchased from a store.

 

Jaggery:

 The sambar gets its somewhat sweet flavor from a limited quantity of jaggery, which assists with adjusting the flavors as a whole. If you don't like it, you can use sugar instead or not use it at all. Nonetheless, we recommend adding it to that lodging style sambar.

 

Tamarind:

By soaking some slab-shaped, wet, seedless tamarind in hot water, I make pulp. You can also use tamarind paste or extract that you buy in the store; however, I prefer tamarind because it changes the color of the sambar.

 

We will also require cooking oil and cilantro (leaves of coriander) to complete the recipe.

How to Prepare Idli Sabbar

PREPAREING THE LETTS

1. Wash the dal three to four times until the water is clear.

 

Second, add 2 cups of water and 1 teaspoon of salt to a Moment Pot treated steel embed or burner pressure cooker. Put the cover on.

 

In the Instant Pot, use natural pressure after cooking for 10 minutes with the vent sealing on manual (pressure cook) high.

 

Cook for 4-5 whistles in a burner pressure cooker over medium intensity. Allow steam to escape naturally.

 

 

 

Dal can also be cooked over the stove in a pot until it becomes soft and mushy, but this takes longer.

 

3: When the pressure drops (the pin falls), open the lid. 4: Using a whisk, mash the dal until it is smooth.

 

The dal can be cooked the night before, cooled, and kept in the refrigerator in an airtight container.

PREP WORK

4:To make tamarind pulp, soak the seedless, wet tamarind for ten minutes in one-fourth cup hot water. Use your fingers or a spoon to lightly mash it, then set it aside.

 

Gather the remaining ingredients and chop all of the vegetables.

INDLI SAMBAR MAKEOVER

Making sambar for idli:

5 steps: In a heavy-bottomed pot, heat the oil, add the mustard seeds, and allow them to pop. Then, temper the vegetables and sauté them.

 

6: At that point, add the curry leaves, cumin seeds, fenugreek seeds, and asafoetida. To crisp the curry leaves, cook them for a few seconds.

 

7: Sauté the onions for one minute, including some red and some pearl onions.

 

8: Potatoes, drumsticks, eggplant, french beans, and the remaining vegetables should be added. Cook for a second.

 

How to make idli sambar with spices and vegetables:

Step 9: Sauté the tomatoes until soft. With the cover on, they can be cooked more quickly.

 

10: Now incorporate the sambar powder, turmeric, salt, and red chili powder. By sautéing the spices for a minute over medium heat, avoid burning them.

11- Strain the doused tamarind utilizing a sifter into the veggies. Blend well and stew the sambar for 5 mins.

 

12: To adjust the consistency, add water and cooked mashed dal as necessary. I threw in two cups. Heat the sambar to the point of boiling and stew for 2 mins.

SUGGESTION FOR SERVING

 I believe that serving idli with hot sambar and soft, warm idli is the best way to serve it. Idli becomes softer and more flavorful as a result of this process! Enjoy with some coconut chutney on the side!

 

If you don't like your idli dunked, serve sambar and chutney on the side.

 

Consume it immediately and while still warm for the best taste. If you like, you can also sprinkle some chopped, raw onions on top.

 

Although it is most commonly served for breakfast, idli sambar can also be served for brunch, lunch, or even dinner.

 

11: Add three cups of water and thoroughly blend.

 

12: Cover and cook for 7 to 10 minutes, or until the vegetables are delicate and cooked. Stir frequently, if necessary.