Idli Sambar (इडली सांभर) — South Indian Steamed Rice Cakes with Lentil Stew

• 300 gparboiled rice (idli rice) (rinsed)
• 120 gurad dal (split black gram, skinned) (rinsed)
• 3 gfenugreek seeds (about 1 tsp)
• 420 mlwater (for grinding, adjust by ±30 ml to reach thick ribbon consistency)
• 8 gsalt (about 1 1/4 tsp fine salt)
• 10 mlvegetable oil (to grease idli molds)
• 180 gtoor dal (split pigeon peas) (rinsed)
• 2 gturmeric powder (about 1 tsp)
• 25 gtamarind paste (mixed with 120 ml warm water)
• 120 mlwarm water (for dissolving tamarind paste)
• 18 gsambar powder (about 2 tbsp)
• 6 gjaggery (about 1 tsp, balances tamarind)
• 120 gshallots (peeled, halved)
• 120 gcarrot (peeled, cut into 1 cm pieces)
• 120 gdrumstick (moringa pods) (cut into 5 cm pieces)
• 150 gtomato (chopped)
• 3 gmustard seeds (about 1 tsp)
• 2 gcumin seeds (about 1 tsp)
• 4dried red chilies (broken in half)
• 0.5 tspasafoetida (hing) (use gluten-free hing if needed)
• 2 bunchcurry leaves (about 24 leaves total)
• 15 gfresh cilantro (chopped)

Instructions

1. 1

   Rinse the idli rice and urad dal separately until the water runs mostly clear. Soak the rice with fenugreek seeds in 3 times its volume of water for 6 hours, and soak the urad dal in 3 times its volume of water for 4 hours.

2. 2

   Drain the urad dal and grind it first with about 220 ml of the measured water until very smooth, pale, and fluffy. Scrape the batter into a large bowl; it should increase in volume and feel airy when rubbed between your fingers.

3. 3

   Drain the rice and grind it with the remaining measured water (about 200 ml) to a slightly coarse, sand-like batter. Combine the rice batter with the urad batter and mix vigorously for 2 minutes to incorporate air and encourage fermentation.

4. 4

   Add 8 g salt and mix again until evenly distributed, then cover the bowl with a lid that is not airtight. Ferment in a warm spot (26–30°C) for 8–12 hours until the batter is risen, bubbly, and smells pleasantly tangy.

5. 5

   Rinse the toor dal and cook it with 600 ml of the water and turmeric until very soft (pressure cooker: 10–12 minutes at pressure; pot: 35–45 minutes simmering). Mash the cooked dal thoroughly with a whisk or potato masher so the sambar becomes creamy rather than grainy.

6. 6

   In a pot, combine shallots, carrot, drumstick, tomato, the tamarind-water mixture, sambar powder, jaggery, 7 g salt, and 200 ml of the remaining water. Simmer for 12–15 minutes until the vegetables are tender and the raw smell of tamarind mellows.

7. 7

   Stir the mashed dal into the vegetable-tamarind mixture and add the final 100 ml water to reach a stew-like consistency. Simmer for 8–10 minutes, stirring every minute or two to prevent sticking, until the sambar tastes rounded and the spices are fully integrated.

8. 8

   Make the tempering by heating 20 ml oil in a small pan over medium heat until it shimmers. Add mustard seeds and let them pop, then add cumin, dried red chilies, curry leaves, and hing; fry for 20–30 seconds until aromatic but not burnt.

9. 9

   Pour the hot tempering into the sambar and immediately cover the pot for 2 minutes to trap the aromas. Uncover, stir in chopped cilantro, and keep the sambar warm on the lowest heat while you steam the idlis.

10. 10

    Lightly grease idli molds with 10 ml oil and fill each cavity with batter to about 85% full. Steam in an idli steamer or covered pot with 2–3 cm of boiling water for 10–12 minutes, then rest 2 minutes before unmolding so the cakes release cleanly.

11. 11

    Unmold the idlis with a damp spoon and keep them covered so they stay soft. Serve 3–4 idlis per person with 250–300 ml hot sambar, allowing the idlis to soak briefly for the classic ‘idli sambar’ texture.