Sambar and Idli in under an hour

[htuttle]

I just made this for the first time, and thought I'd post it for some feedback. Note that the Idli recipe has a number of huge shortcuts in it! (using besan flour, yogurt, a microwave, etc...)

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SAMBAR (for 2)

1/2 cup toor dal (split yellow lentils)
1 1/2 - 2 cups water
pinch asafeotida
pinch fenugreek (or tumeric for digestive effect)

1 peeled, diced potato
Small handful fresh green beans, chopped
1/2 medium onion, chopped
1 jalepeno or serrano pepper, split into spears, seeds in
tablespoon ghee or oil
pinch asafeotida
1 teaspoon brown or black mustard seeds
1/4 cup tamarind concentrate + 1/4 cup water (or 1 tablespooon lime juice in 1/2 cup water)
1 tablespoon sambar spice powder
chopped fresh cilantro
1 tablespoon yogurt

Put 1/2 cup toor dal (split yellow lentils) in about 1 1/2 - 2 cups water, along with a pinch of asafeotida and fenugreek. Bring to a boil, then cover and turn to high simmer for about 20 minutes or until dal gets soft and mushy. I started with 1 1/2 cups of water, and had to add more water a few times. The water should be boiled away at the end.

Boil chopped vegetables until soft, about 6-7 minutes for potatoes, leave in water and set aside. I also added chopped fresh green beans.

Heat oil/ghee in pan on medium-high and add mustard seeds. When the seeds start to crackle (just a few minutes), add a pinch of asafeotida and stir.

Add onions, sprinkle with some salt and lightly brown. Add chili peppers and stir fry for a few minutes. Add tamarind/water mixture, 1/2 tsp sambar powder and heat for a minute until it starts to bubble.

Add mushed dal and stir until smooth. Add boiled vegetables, stir and simmer on low for about 5 minutes. Garnish with a dollop of yogurt and chopped cilantro.

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FASTEST MICROWAVE IDLI

Makes 2 Idlis.

1/8 cup besan (chickpea flour)
1/4 cup rice flour
1/4 cup yogurt
1/4 cup water
1 tsp baking powder
1/2 tsp salt
pinch of fenugreek

Mix 1/8 cup besan flour, 1/4 cup rice flour, 1/4 cup yogurt, 1/4 cup water , 1 tsp baking powder, 1/2 tsp salt and a pinch of fenugreek. Whisk until smooth.

Pour a small amount each (1/4-1/2 " thick) into small greased bowls, cover each with plastic wrap. Microwave on high for about 3 1/2 - 4 minutes, then let sit in the microwave for 1-2 minutes when done.

Pry the idlis out of the dishes with a butter knife and serve with sambar.

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My review: The sambar was great, but could have been spicier. The idlis were ridiculously easy (so I'll be making them again), but got a little dried out on top. I didn't use the plastic wrap when I made it, and I think the use of it would keep it moist on top;

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On a side note, I'm back to eating some Indian food again. I was feeling okay eating mostly Japanese food, but kept adding meat to it, since it was so boring without it, leading to the same problems I was having before. I think that meat has become more of a problem than dairy, so back to India for my kitchen...

[beac]

1. I missed this when you first posted it.

I definitely want to try the microwave idli. Thanks! :hi:

[htuttle]

2. Add more water, skip the plastic wrap

The amount I put up there is what I always start with, but I realized the other day that I usually add more water at the end. Maybe double it to 1/2 cup. The mixture should be almost soupy, not like pancake batter -- more like a crepe batter. If the batter is too thick, it won't rise well.

Covering it with plastic wrap might be a bad idea, too, as they seem to come out fluffier if they aren't covered. The store bought microwave idli pans (yes, you can get them...lol) don't have covers.