Hotel-Style Idli Sambar

Steps

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1. 1
   Add cumin seeds and coriander seeds to a blender jar with peeled garlic cloves, Kashmiri chilies, fresh coriander leaves, and turmeric powder. Grind into a fine spice mixture.
   ▶ ≈0:32
2. 2
   Add wedge-cut tomatoes to the mixture and grind until you have a fine spice paste.
   ▶ ≈1:09
3. 3
   In a bowl, combine mixed lentils and chickpeas. Wash well 2-3 times, drain, and transfer to a pressure cooker.
   ▶ ≈1:22
4. 4
   Add enough water to cover the lentils generously. Include green chilies and turmeric powder, cover, and cook on high heat for 5 whistles in the pressure cooker.
   ▶ ≈1:34
5. 5
   Turn off heat and let the cooker rest. In a pan, heat oil and ghee together.
   ▶ ≈1:59
6. 6
   Once hot, add mustard seeds, urad dal, cumin seeds, and fenugreek seeds, frying until fragrant and golden.
   ▶ ≈2:12
7. 7
   Add red chilies, coriander leaves, and thinly sliced onion. Season with salt and fry until the onions become translucent.
   ▶ ≈2:25
8. 8
   Add the prepared spice paste, mix well, and cook until the oil separates and the raw smell of the paste is completely gone.
   ▶ ≈2:49
9. 9
   Add the cooked lentils and some of their liquid to the pan, stirring well. Check the salt level and adjust as needed. Add turmeric powder.
   ▶ ≈3:27
10. 10
    Increase heat to high and let the sambar boil for 10 minutes to allow flavors to blend.
    ▶ ≈3:51
11. 11
    Soak a small piece of tamarind in water for 30 minutes, drain, and add to the sambar. Mix and simmer for 1-2 minutes.
    ▶ ≈4:04
12. 12
    Add a small piece of jaggery to balance the tanginess and spiciness, then add ghee for flavor enhancement.
    ▶ ≈4:16
13. 13
    Stir in finely chopped fresh coriander leaves and bring to a boil. Turn off the heat.
    ▶ ≈4:29