Mini Idlis in Sambhar

Ingredients:

• Tur Dal – 1/2 cup
• Onions – 2 nos (large-sized; julienned and halved to a shorter length)
• Tomatoes – 3 nos (large-sized; cubed into 1/2 pieces)
• Chilli powder-1tbsp
• Curry leaves – a sprig; finely chopped
• Coriander/Cilantro – a handful; finely chopped
• Tamarind puree – 1/2 cup
• Rasam powder – 2 tbsps
• Salt – to taste
• Jaggery – 1 tbsp
• Oil – 1 tbsp

Note: You could replace the onions with shallots or pearl onions. They make this sambhar taste even better!

To grind together:

• Freshly grated coconut – 1/2 cup
• Onion – 1 no (large-sized; cubed)
• Jeera/Cumin seeds – 2 tbsps

For the tempering:

• Mustard seeds – 1 tsp
• Asafoetida – a generous pinch
• Ghee – 1 tsp

Directions:

1. Pressure cook the tur dal and tomatoes together (with adequate water), till the dal is softly cooked and set aside.
2. In a wok, heat 1 tbsp oil and saute the onions on a medium flame till they are cooked tender.
3. Add the tamarind puree, rasam powder, salt and jaggery. Also add the curry leaves and coriander, and let it boil on a medium flame for 15-20 minutes (A lovely aroma will fill the kitchen and the entire house by now, and your tummy will start preparing for the treat that will ensue soon!).
4. Mash the cooked dal+tomato mixture and add to the wok. Let boil another 10 minutes. Add adequate warm water to adjust the consistency.
5. In the meanwhile, grind together the ingredients mentioned (for grinding) to a smooth paste, with adequate water.
6. Add the ground paste to the sambhar,chilli powder,salt and let it boil on medium for another 5 minutes, or till you see a frothy surface on the top.
7. Prepare the tempering and stir in.

"Now the delicious mini idlis in sambar is ready to serve"