South Indian Tiffin Sambar with Steamed Idli

Rinse toor dal and masoor dal thoroughly. In a pressure cooker, combine the dals with turmeric powder and 1.5 cups water. Pressure cook for 4-5 whistles or until soft. Let pressure release naturally, then mash and set aside.

Meanwhile, soak tamarind in 1/4 cup warm water for 15 minutes. Squeeze and extract the pulp; discard solids.

Dry roast coriander seeds, chana dal, cumin seeds, mustard seeds, black pepper, fenugreek seeds, dry red chillies, and curry leaves in a pan over low heat until aromatic and golden. Cool and grind to a fine powder.

Heat sesame oil in a large pot. Add mustard seeds; when they splutter, add urad dal and sauté until golden. Add curry leaves, asafoetida, and onions. Sauté until onions turn translucent.

Add tomatoes and salt; cook until tomatoes soften. Add drumstick, carrot, and beans; sauté for 3-4 minutes. Add brinjals and okra; mix well.

Pour in tamarind extract and 1 cup water. Bring to a boil, then simmer covered until vegetables are tender.

Stir in the ground sambar powder and mashed dal. Add more water if needed to reach desired consistency. Simmer for 5-6 minutes, stirring occasionally.

While sambar simmers, grease idli plates with ghee. Pour idli batter into molds and steam for 10-12 minutes until a toothpick inserted comes out clean.

Adjust salt in sambar. Garnish with coriander leaves.

Serve hot idlis with tiffin sambar, and if desired, a side of coconut chutney.