The Sambar Idli is the favourite South Indian dish. It combines soft, fluffy idlis - steamed rice cake with savoury, tangy sambar, a spiced lentil soup loaded with vegetables. This classic comfort food is devoured throughout South India and has beyond-satisfying and well-balanced flavours. The idlis are light and spongy, with such a texture that they perfectly absorb the flavours of the sambar. The taste in every bite is simply delightful. The sambar is a tureen made of vegetables like carrots, tomatoes, drumsticks, and okra cooked with lentils, turmeric, cumin, coriander, and sambar powder flavouring. The spice mix gives the sambar its characteristic warmth and smell. A small amount of tamarind is added to this broth to provide the required sourness to cut through the spiciness and give it a slight zing. It results in this savoury, slightly tangy base, perfect to complement the mild flavour of the idlis. Traditionally, sambar is heaped over idlis, which means they will absorb all flavours. With a coriander leaf garnish, sometimes on top with a drop of ghee for extra richness, it's served most notably as a breakfast food but can be eaten anytime. A bowlful of sambar, replete with lentil proteins and soft idlis, is balanced and filling but not heavy. It is often accompanied by coconut chutney or an equally spicy tomato chutney. Such combinations add flavour and layers to every bite.

• 1/4 cup arhar dal
• 1/4 cup masoor dal
• 1/4 tsp turmeric powder
• 2 tbsp oil
• 1 tsp urad dal
• 1 tsp mustard seeds
• 17-18 curry leaves
• 1/4 tsp hing
• 1 large onion
• Coriander leaves
• 4-5 okra
• 3 tomato
• 1-2 drumsticks
• 1 carrot
• 7 beans
• 6-7 brinjal
• 1 tbsp tamarind
• 4-5 dry red chilli
• 1.5 tbsp coriander seeds
• 1 tbsp chana dal
• 1 tsp cumin seeds
• 1/2 tsp whole black pepper
• 1/4 tsp methi seeds
• 2 tbsp oil
• Idli rice

• The sambar idli recipe is a delightful South Indian dish combining fluffy idlis with spiced lentil stew, creating a wholesome and flavorful meal.
• To prepare idlis, soak 2 cups of idli rice and 1/2 cup of urad dal (split black gram) separately for 6–8 hours.
• Grind the urad dal with little water to a smooth, fluffy batter and the idli rice to a slightly coarse batter.
• Mix both batters, add 1 teaspoon of salt, and ferment in a warm place for 8–12 hours until it doubles in size.
• Grease idli plates, pour the batter into moulds, and steam for 10–12 minutes.
• The idlis are ready when a toothpick inserted comes out clean.
• For the sambar, wash ¼ cup each of toor dal (split pigeon peas) and masoor dal (red lentils).
• Pressure cook the dals with 1.5 cups of water and ¼ teaspoon turmeric powder for 7–8 whistles until soft.
• Mash the cooked lentils and set them aside.
• In a pan, heat 2 teaspoons oil and add 1 teaspoon mustard seeds, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 1 teaspoon chana dal, ¼ teaspoon fenugreek seeds, curry leaves, and 2 dry red chilies.
• Roast until golden, cool, and grind to a fine sambar masala powder.
• Soak a small ball of tamarind in warm water, extract the pulp, and set it aside.
• Heat oil in a large pan, add mustard seeds, curry leaves, and a pinch of asafoetida.
• Saut chopped pearl onions, tomatoes, and diced veggies like carrot, beans, brinjal, and drumsticks.
• Add tamarind pulp, water, and salt, then simmer until the veggies soften.
• Stir in the ground masala and mashed lentils, adjust the consistency with water, and simmer for 6–7 minutes.
• Garnish with fresh coriander.
• To serve, place warm idlis in a bowl, pour the hot sambar over them, and garnish with more coriander leaves and a drizzle of ghee for extra flavor.
• This classic recipe of sambar idli is perfect for breakfast or brunch and pairs beautifully with medu vada or dosa.
• Enjoy the irresistible flavors of this wholesome dish!