- Pre time: 10 mins
- Cooking time: 15 mins
- Serves: 4 to 6
- Shallots 1
- Thur dal and Moongh dal 3 table spoons each
- Green chillies slitted 2
- Red Chillies 2
- Chopped tomatoes from 5 tomatoes
- Mustard seeds, cumin seeds and curry leaves for seasoning
- Coriander leaves
- Red chilli powder 1/2 tea spoon
- Salt to taste
- Ghee 2 tb spoons
- Oil 2 tb spoons
For Sambar Powder:
In 2 table spoons of ghee roast 2 table spoons of coriander seeds and 4 red chillies to golden colour, powder it coarsely and keep aside.
Method:Heat the cooker pan with oil.
Do the seasoning with mustard, cumin, red chillies and curry leaves.
Add the shallots and green chillies. Stir well.
Now add the tomatoes. Let them get cooked well till they become pulpy.
Pour 500 ml of water, dals, and red chilli powder, salt and mix well.
Close the pan with the lid and allow to cook up to 5 or 6 whistles.
Switch off the stove. Open the pan once the steam is released.
Add the spice powder and boil for just a minute and switch off the stove.
In a bowl place required idlis and pour 4 ladles of sambhar on them.
Pour a dollop of ghee and garnish with coriander leaves and serve.