One of my favorite South Indian foods is idili sambar. it is considered to be a ‘complete’ protein of steamed rice and bean buns.
I made this with urad daal (like a split white lentil), basmati rice, both were a new organic brand from India.
First clean everything well, then soak over night. Then clean again and grind the beans and rice up and leave overnight to ‘ferment’. The next day you will have a nice bubbly batter to use.
You can use the batter to steam the idili, if you don’t have an idili steamer, you can use a steamer with pyrex flat container and cut the idili in cubes, or even muffin tins if you don’t mind aluminum cook wear (I do mind, so don’t do this way). Just make sure you oil the container, which ever one you use. It you are using an idili cooker, then I dip a paper towel in the oil and spread it around.
It will take you a few tries to get it right, but eventually you may become an idili expert.
As for the sambar, it is basically a lentil (red/yellow) soup with veggies in it. Make it how you want, but we like it spicy. In this version, I have a lot of yellow squash in the garden, so that is what ended up in the stew.
There are lots of recipes online for this.
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