Idly & Dosa Sambhar

Prep Time: 15 min
Cooking time: 25 min
Serves: 2 to 3

Ingredients

1. Split yellow moong dhal (dry roasted) - 1/2 cup
2. Pearl onions - 10 to 15
   
3. Tomatoes (finely chopped) - 3 medium sized
4. Potatoes - 2 medium sized
5. Green chillies (vertically slit) - 2
6. Fresh tender ginger (crushed) - 1/2 inch piece
7. Turmeric powder - 1/4 tsp
8. Water - 1.5 cups + 2 cups
9. Salt - to taste

For seasoning

1. Sesame oil - 1 tbsp
2. Mustard seeds - 1/2 tsp

Method

1. Dry roast split yellow moong dhal; set aside to cool.
2. Wash dhal in water for about two times; drain water & set aside.
3. Wash potatoes well in water; cut them in to two halves.
4. Pressure cook dhal along with turmeric powder, one and a half cups water and the potatoes separately for five whistles.
5. Give a standing time to the pressure cooker (say for about 10 min) before opening the lid; mash dhal; set aside.
6. Allow cooked potatoes to cool; peel off skin & roughly crumble with your fingers; set aside.
7. Heat oil in wok, add mustard seeds & let it splutter.
8. Add pearl onions, green chillies, salt & saute for about 3 min on medium flame.
9. Add finely chopped tomatoes and saute for another 3 min.
10. Add crushed ginger, two cups water & allow to boil for about 5 min on medium flame.
11. Add mashed dhal, crumbled potatoes, stir well & cook for 2 min.
12. Adjust salt according to taste.
13. Add enough water as per desired consistency.
14. Transfer contents to a serving bowl.
15. Tastes great (ONLY) with all varieties of idlies and dosas.

NOTE

• Do not add cumin seeds for the recipe as its sambhar to be served along with idlies and dosas & not dhal to be served along with rotis and chapathis.
• Can also use red or white onions for the recipe.