Spicy Lentil and Vegetable Curry (Sambar) with Idli

A tangy and flavorful South Indian lentil and vegetable curry served with soft, steamed rice cakes (Idli). This is a comforting and nutritious meal perfect for dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.69/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack•Dessert

Cuisine:

Indian

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupToor Dal (Split Pigeon Peas)(Wash thoroughly)

£0.75

3cupsWater(For cooking the dal)

2cupsMixed Vegetables(Chopped. Use a mix of drumstick, okra, eggplant, pumpkin, carrots, beans, tomatoes etc.)

£1.20

1mediumOnion(Chopped)

£0.30

1largeTomato(Chopped)

£0.40

1tablespoonTamarind Paste(Or soak a small ball of tamarind in warm water and extract the juice)

£0.25

2tablespoonsSambar Powder(Adjust to taste)

£0.35

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonRed Chili Powder(Optional, for extra spice)

£0.05

1teaspoonMustard Seeds

£0.03

0.5teaspoonCumin Seeds

£0.04

2wholeDry Red Chilies(Broken into pieces)

£0.10

0.3teaspoonAsafoetida (Hing)(Optional, but adds a distinct flavor)

£0.15

1sprigCurry Leaves(Fresh or dried)

£0.20

2tablespoonsOil(Vegetable or coconut oil)

£0.08

2tablespoonsCilantro(Chopped, for garnish)

£0.30

To tasteSalt

£0.01

As NeededIdli Batter(Store bought or homemade)

£2.50

Total Cost

£6.76

£1.69 per serving

Instructions

1.
**Prepare the Dal:** Wash the toor dal thoroughly. Pressure cook the dal with 3 cups of water and a pinch of turmeric powder for 3-4 whistles until soft and mushy. Alternatively, cook in a pot until soft, about 20-25 minutes.
2.
**Prepare the Vegetables:** While the dal is cooking, chop all the vegetables and keep them ready.
3.
**Assemble the Sambar:** Once the dal is cooked, lightly mash it with a spoon or whisk. In a large pot, combine the cooked dal, chopped vegetables, tamarind paste, sambar powder, turmeric powder, red chili powder (if using), and salt. Add about 2 cups of water, or more if needed to reach desired consistency. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are cooked through.
4.
**Prepare the Tempering (Tadka):** While the sambar is simmering, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, dry red chilies, asafoetida (if using), and curry leaves. Sauté for a few seconds until fragrant.
5.
**Add Tempering to Sambar:** Pour the tempering over the simmering sambar. Mix well and simmer for another 5 minutes.
6.
**Steam the Idli:** While the sambar is simmering, prepare the idli batter according to package instructions or your preferred recipe. Grease the idli molds and pour the batter into each mold. Steam for 10-12 minutes, or until a toothpick inserted into the idli comes out clean. Let the idli cool slightly before removing them from the molds.
7.
**Serve:** Garnish the sambar with chopped cilantro. Serve hot sambar with warm idli.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

15g

21% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of sambar powder and red chili powder to your spice preference.

You can add a teaspoon of jaggery or sugar to balance the sourness of the tamarind.

For a richer flavor, add a dollop of ghee (clarified butter) to the sambar before serving.

Use fresh ingredients for the best flavor. The taste will be considerably better than using canned/pre-frozen products.

Store leftover sambar in the refrigerator for up to 3 days. Reheat before serving.

Idli can be served immediately or stored at room temperature. They can also be reheated by steaming for a few minutes.

Cooking Equipment

Pressure Cooker or Pot

Large Pot

Steamer (for Idli)

Small Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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