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Idli Sambar (Hotel Style Tiffin Sambar)
VEG RECIPES OF INDIA30Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup arhar dal (husked and split tuvar dal or pigeon pea lentils)
- 1/2 cup masoor dal (husked and split red lentils)
- 1/4 tsp. turmeric powder (ground turmeric)
- 1 1/2 water (for pressure cooking - for a 2 litre cooker)
- 2 Tbsp. oil (gingelly oil, sunflower oil or peanut oil)
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal
- 5 curry leaf
- 1/4 tsp. asafetida powder (hing)
- 1 large onions (or 10 to 12 pearl onions or shallots or 90 to 100 grams onions)
- 3 medium tomatoes (or 220 to 230 grams tomatoes)
- 2 chicken drumsticks (scraped and chopped in 2 to 3 inch pieces)
- 1 medium carrot
- 7 green beans (or flat beans - chopped)
- 1 medium potatoes (optional)
- 5 okra (chopped)
- 7 brinjal (small; (baingan or eggplant) or 80 to 100 grams)
- 1 1/4 cups water (or add as required)
- salt (as required)
- 5 kashmiri chile (or byadagi/bedgi chilies or 4 to 5 dry red chilies - reduce depending upon the heat in the chilies)
- 12 curry leaf (or 16 to 18 small curry leaves)
- 1 1/2 Tbsp. coriander seeds
- 1 Tbsp. chana dal (split and husked bengal gram)
- 1 tsp. cumin seed
- 1/2 tsp. mustard seeds
- 1/2 tsp. black pepper (whole)
- 1/4 tsp. fenugreek seeds (methi dana)
- 2 tsp. oil (gingelly oil, sunflower oil or peanut oil)
- 1 cup water (to be added later or add as required)
- coriander (few leaves for garnish)
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