Idli Sambar

Ingredients

• 2 cups idli rice (parboiled short-grain rice)
• 1 cup whole urad dal (black gram lentils, husked and split)
• 1/2 tsp fenugreek seeds
• 1 tsp salt (for idli batter)
• 1 cup toor dal (split pigeon peas)
• 1 medium tomato, roughly chopped
• 1 medium onion, quartered
• 1 medium drumstick (moringa), cut into 3-inch pieces
• 1 small carrot, diced into 1/2-inch pieces
• 6 small pearl onions (shallots), peeled
• 1 golf ball-sized piece of tamarind, soaked in 1 cup warm water
• 2 tbsp sambar powder
• 1/4 tsp turmeric powder
• 1 tsp salt (for sambar)
• 1 tsp jaggery (or brown sugar)
• 2 tbsp vegetable oil (for tempering)
• 1 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 2 dried red chilies
• 1 sprig fresh curry leaves (about 10 leaves)
• 1/4 tsp asafoetida (hing)
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Prepare the idli batter the night before: Rinse the idli rice thoroughly and soak it in 4 cups of water for 6 to 8 hours. Separately, rinse the urad dal and fenugreek seeds together and soak them in 2 cups of water for the same duration.
2. Drain the soaked urad dal and fenugreek seeds, then grind them in a wet grinder or high-powered blender with 1/2 cup cold water, adding water one tablespoon at a time as needed, until the batter is smooth, white, and fluffy — about 10 to 12 minutes in a blender. Transfer to a large bowl.
3. Drain the soaked rice and grind it coarsely with 1/2 cup cold water until a slightly grainy but smooth batter forms, about 8 minutes. Combine with the urad dal batter, add 1 tsp salt, and mix well with a clean hand (body heat aids fermentation). Cover loosely and ferment at room temperature for 8 to 12 hours or overnight, until the batter has risen and turned slightly sour.
4. Prepare the sambar: Rinse the toor dal and pressure cook it with 2.5 cups of water, the chopped tomato, quartered onion, and turmeric powder for 4 whistles (about 15 minutes on medium heat). Allow the pressure to release naturally, then open and whisk the dal until smooth.
5. Extract tamarind water by squeezing the soaked tamarind pulp thoroughly through your fingers into its soaking water, then strain out any seeds and fiber, yielding about 3/4 cup tamarind extract.
6. Add the tamarind extract, drumstick pieces, diced carrot, pearl onions, sambar powder, and 1 tsp salt to the cooked dal. Bring to a boil over medium heat, then reduce to a simmer and cook for 15 to 20 minutes, until the vegetables are tender and the raw tamarind smell has cooked off. Stir in the jaggery.
7. Prepare the tempering for sambar: Heat 2 tbsp vegetable oil in a small pan over medium-high heat. Add mustard seeds and let them splutter for 30 seconds, then add cumin seeds, dried red chilies, and curry leaves. Sizzle for 20 seconds, then add the asafoetida. Pour the entire tempering into the simmering sambar immediately. Stir, taste for salt, and garnish with fresh cilantro. Keep warm.
8. Steam the idlis: Lightly grease idli molds with a few drops of oil. Stir the fermented batter gently without deflating it. Fill each mold about 3/4 full. Pour 2 cups of water into a large steamer or idli pot and bring to a vigorous boil. Place the filled idli stand inside, cover tightly, and steam over medium-high heat for exactly 10 to 12 minutes.