Idli Sambar (Steamed Rice Cakes with Lentil Soup)

Idli batter

• 200 g Parboiled rice
• 100 g Urad dal
• 1 ½ tsp Fine sea salt

Sambar

• 120 g Toor dal
• 1 medium Yellow onion
• 2 medium Tomato, ripe
• ½ tsp Ground turmeric
• 2 tsp Sambar powder
• 2 tsp Tamarind paste

Tempering

• 1 ½ tbsp Sunflower oil
• 1 tsp Mustard seeds
• 12 leaves Fresh curry leaf

1. Rinse the rice and urad dal separately until the water runs mostly clear. Soak the rice in plenty of water for 6 hours, and soak the urad dal in plenty of water for 4 hours. Keep both covered at cool room temperature.
2. Drain the urad dal and blend with a little fresh water to a very smooth, thick, fluffy batter. Drain the rice and blend with a little fresh water to a smooth batter that feels slightly gritty between your fingers. Combine both batters in a large bowl and whisk vigorously for 2 minutes to aerate.
3. Stir in the fine sea salt, then cover and leave the batter to ferment in a warm place until it has risen and smells pleasantly sour. In a cool kitchen this can take longer, so go by the rise and aroma rather than the clock. Once fermented, gently stir once to even it out without knocking out all the air.
4. Rinse the toor dal, then put it in a large pot with 700 ml water and bring to the boil. Skim any foam, then simmer gently for 25 to 35 minutes until the lentils are very soft and starting to break down. Whisk or beat briefly to make the dal creamy.
5. Meanwhile, peel and finely chop the onion, and roughly chop the tomatoes. Add the onion, tomatoes and ground turmeric to the cooked dal, then simmer for 10 to 12 minutes until the onion is tender and the tomatoes have collapsed. Stir occasionally to prevent sticking.
6. Stir in the sambar powder and tamarind paste, then add 200 ml water to loosen to a soup consistency. Simmer for 8 to 10 minutes until the raw spice smell has cooked out and the sambar tastes rounded and tangy. Taste and adjust with a pinch more fine sea salt if needed.
7. Set up a steamer and bring the water to a steady boil. Lightly oil the idli moulds with a little of the sunflower oil, then spoon in the batter, filling each cavity about three-quarters full. Steam for 10 to 12 minutes until the idli are set and spring back when touched.
8. For the tempering, heat the sunflower oil in a small saucepan over medium heat. Add the mustard seeds and cook until they pop, then add the curry leaves and cook for 10 to 20 seconds until fragrant. Immediately pour the tempering into the sambar and stir through.
9. Unmould the idli while hot, using a spoon to loosen the edges if needed. Serve the hot sambar in bowls with the idli alongside for dipping, or spoon the sambar over the idli. Eat straight away for the softest texture.

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