Step 1
Rinse and soak the rice and urad dal separately for 4–6 hours. Add fenugreek seeds to the urad dal before soaking.
Step 2
Grind the soaked ingredients separately to a smooth paste, then mix them together. Cover and let the batter ferment overnight in a warm place.
Step 3
Pour the fermented batter into greased idli molds and steam for 10–12 minutes or until a toothpick comes out clean. Set aside.
Step 4
Wash the toor dal thoroughly and pressure cook it with 2.5 cups of water until soft. Mash it well once cooked.
Step 5
In a separate pot, add chopped carrots, drumstick pieces, and tomato. Cook with 1 cup of water until vegetables are tender.
Step 6
Add the mashed dal to the cooked vegetables and mix in tamarind pulp. Simmer the mixture for 10 minutes.
Step 7
Add salt and sambhar powder. Let it boil for another 5 minutes until flavors are well blended.
Step 8
For tempering, heat oil in a small pan, add mustard seeds, curry leaves, and dry red chilies. Let them crackle.
Step 9
Pour the tempering over the sambhar and give it a final stir. Simmer for 2 more minutes and turn off the heat.
Step 10
Serve the hot sambhar alongside freshly steamed idlis for a complete and wholesome meal.
