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Idli Sambar

Tangy Tamarind Lentils with steamed semolina dumplings (Idli-Sambar)

Mridula Baljekar - Idli Sambar
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This famous South Indian dish is simplified in this recipe for quick cooking and the Idlis are also made using a quick and easy method.

Serves:

4

Preparation Time:

10 Minutes.

Cooking Time:

40 Minutes

Ingredients:

225g Toor Dal (Yellow Split Lentils)
½ teaspoon Ground Turmeric
1 Carrot, scraped and diced into bite sized pieces
115g Green Beans, cut into convenient lengths
1½ teaspoons Salt or to taste
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
2-4 dried Red Chillies, torn into pieces
½ teaspoon Black Peppercorns
½ tsp Black Mustard Seeds
½ teaspoon concentrated Tamarind Paste
2 tablespoon Coriander Leaves, finely chopped

Instructions:

1. Put the Toor Dal in a heavy saucepan and add 1.1 litres water and the Turmeric. Bring it to the boil, reduce the heat to medium and cook until the foam subsides. Reduce the heat to low, cover the pan and cook for 20 minutes.

2. Add the Vegetables and Salt, cover and continue to cook for a further 10-15 minutes or until the Dal and the Vegetables are tender.

3. Meanwhile, dry roast the Spices in a small heavy pan over a medium heat until they release their aroma. Remove them from the pan, cool and grind finely in a coffee grinder or mortar and pestle. Add the ground Spices to the cooked Dal followed by the Tamarind. If using concentrated tamarind, stir until it is dissolved.

4. Stir in the Coriander Leaves and serve with Idlis.

This recipe is from Mridula Baljekar's book Fat Free Indian Cooking published by John Blake Publishing.

© Mridula Baljekar. All rights reserved.

Steamed Semolina Cakes (Idlis)


Serves:

4

Preparation Time:

5 Minutes.

Cooking Time:

10 Minutes

Ingredients:

275g Fine Semolina
1 teaspoon Baking Powder
½ teaspoon Bicarbonate of Soda
½ teaspoon Crushed Dried Chillies
10-12 Cashew Nuts, chopped
1 tablespoon Coriander Leaves, finely chopped
225g Plain Yogurt
425ml sparkling water or soda water

Instructions:

1. In a mixing bowl, combine the dry ingredients together.

2. Beat the yogurt until smooth and stir into the semolina mixture. Gradually add the sparkling or soda water and mix until you have a thick paste which should resemble the consistency of a cake mix, but slightly moister. If the mixture has any lumps, beat it with a wire beater. Cover the bowl and set aside for 30 minutes.

3. Lightly brush the idli moulds or plastic egg poachers and place one tablespoon of the mix in each mould or poacher. Steam for 10 minutes.

Cooks tip: These idlis are delicious on their own with a chutney. You can also saut them lightly with a little butter or ghee.

This recipe is from Mridula Baljekar's book Fat Free Indian Cooking published by John Blake Publishing.

© Mridula Baljekar. All rights reserved.