Mornings are happy when breakfast is my favorite Idli with Sambhar. Idli is a traditional breakfast in Indian households. Idli is a savory cake that is popular in South and now throughout India . The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. To make idli, two parts uncooked rice to one part split black lentil (urad dal) are soaked separately for at least four hours. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavor. Once done soaking, the lentils ground to a fine paste and rice coarsely grinned separately then combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. They taste awesome when soaked in tangy sambhar. Blisss!!!
Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South India. Sambar is made either exclusively with one of these vegetables or a combination of them – okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal(eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables are half-cooked. After the vegetables are half cooked, the lentils are added and allowed to cook until the vegetables are done. Sambar is garnished with fresh curry leaves or coriander leaves. Mustard seeds, black gram, and dried red chillies, and curry leaves tempered in vegetable oil is added to the cooked sambar.