Piping hot idlis with kadalai paruppu (bengal gram dal) sambhar💛

You can never say NO to piping hot idlis with a bucket full of kadalai paruppu (bengal gram dal) sambhar. My mum makes THE BEST food and I learned this from her (obviously). Now, let's get cooking, shall we?

• First wash and rinse 1 cup of bengal gram dal.

• Soak the rinsed bengal gram dal. Also soak 10 to 12 red chillies (preferably long ones), a tiny ball cut from asafoetida cake (if you don't have access to the cake, you can use the powder) and a small amount of tamarind along with the bengal gram dal for 3 to 4 hours until everything becomes soft.

• You would need a HUGE amount of small onions/shallots and big onions for this dish. Finely chop everything and keep aside.

• To a mixer, add soaked ingredients, green chillies, grated coconut (fresh one is much preferred), fresh curry leaves and grind everything to a smooth paste. Add water and grind accordingly.

• Heat oil in a pan, splutter some mustard seeds, cumin seeds and fenugreek seeds. Once spluttered, add in sliced onions and cook until they're translucent. Add in turmeric powder and salt.

• Cook well, throw in the ground paste and pour water to it according to your desired consistency. Keep adding in water in batches since it thickens easily (that's the dal working 🥳). Now, don't forget to add/adjust salt accordingly since you'll be adding water in batches. Which means there'll be a lot of licking and tasting involved while cooking 😛.

• Garnish with finely chopped coriander leaves and a dollop of ghee and indulge in the heavenly taste with hot and soft idlis ♥.

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