Special healthy sambar for Idli or Dosa
Soak the toor dal for 10 minutes.
Take the dal in a cooker and add the soraikkai, the small onions, tomatoes, a few curry leaves, 2 teaspoons sambar powder, ½ teaspoon salt, and turmeric powder. Add two cups of water to the cooker and ¼ teaspoon of castor oil and close it with the lid and cook it for 4 whistles.
Now, heat the oil in a frying pan. Once the oil is hot add the mustard seeds, urad dal, chana dal, cumin seeds, green chillies, sliced onions, curry leaves, and asafoetida and saute them well until the onions become glossy and the raw smell settles.
Add this to the cooked dal and soraikkai in the cooker and mash it nicely using a thick spoon.
Again, keep the cooker on low flame and add 1 teaspoon of sambar powder, ½ teaspoon salt and two cups of water and cook it for 5 minutes.
Finally, add the coriander leaves and put off the flame.
This sambar will go good with idli or dosa!
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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