Idli Sambar (Hotel Style Tiffin Sambar)

Ingredients (38)

• For cooking lentils:
• ¼ cup arhar dal
• ¼ cup masoor dal
• ¼ teaspoon turmeric powder
• 1.25 to 1.5 cups water for pressure cooking
• For tempering:
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal
• 4 to 5 curry leaves
• ¼ teaspoon asafoetida powder
• For cooking veggies:
• 1 large onion
• 3 medium tomatoes
• 1 to 2 drumsticks
• 1 medium carrot
• 6 to 7 green beans or flat beans
• 1 medium potato
• 4 to 5 okra
• 6 to 7 small brinjals
• 1 to 1.25 cups water or add as required
• salt as required
• For tamarind pulp:
• 1 tablespoon tamarind
• ¼ to ⅓ cup warm or hot water
• For sambar powder:
• 5 kashmiri chilies or byadagi/bedgi chilies
• 11 to 12 large curry leaves
• 1.5 tablespoons coriander seeds
• 1 tablespoon chana dal
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ½ teaspoon whole black pepper
• ¼ teaspoon fenugreek seeds
• 2 teaspoons oil
• Other ingredients:
• 1 cup water to be added later or add as required
• few coriander leaves for garnish