/u/KEFREN-, since you were asking how to use fenugreek seeds, here’s what I had for lunch today:
**Idli Sambar**
**Group 1**
– 1/2 cup toor dal (split pigeon peas)
– 1 tsp sambar powder
– 1/2 tsp chili powder
– 1/2 tsp paprika
– 1/2 tsp turmeric
– 1 & 1/2 cups water
**Group 2**
– 1/2 tsp fenugreek seeds (feel free to use less, as they can be an acquired taste for many)
– 1/2 tsp cumin seeds
– 1/2 tsp mustard seeds
– 1/2 tsp urad dal
– 2 tbsps avocado oil
– 1 dried red chili, broken apart (I use the seeds, too)
– 1 sprig of curry leaves
– pinch of hing
**Group 3**
– 1/2 cup water
– 1 tsp Tamicon tamarind concentrate
4 frozen idlis (while you can make this yourself, some vegetarian staples like this and tofu are SO MUCH more convenient to buy premade)
Cook Group 1 and the frozen idlis in a separate insert for 20 minutes on High Pressure. You can cook for less time, but I prefer softer toor dal. Fry Group 2, then add it to Group 1. Bring Group 3 to a boil, then add to Groups 1 & 2. You can reverse the order of 2 & 3, but because I use the same tarka pan, it’s easier for me do dry first, then wet. Mix well, salt to taste, and serve with idli dunked in the piping hot sambar!
*Heads up if you’re not accustomed to Indian food with whole spices. There’s going to be a lot of crunch!*
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/u/KEFREN-, since you were asking how to use fenugreek seeds, here’s what I had for lunch today:
**Idli Sambar**
**Group 1**
– 1/2 cup toor dal (split pigeon peas)
– 1 tsp sambar powder
– 1/2 tsp chili powder
– 1/2 tsp paprika
– 1/2 tsp turmeric
– 1 & 1/2 cups water
**Group 2**
– 1/2 tsp fenugreek seeds (feel free to use less, as they can be an acquired taste for many)
– 1/2 tsp cumin seeds
– 1/2 tsp mustard seeds
– 1/2 tsp urad dal
– 2 tbsps avocado oil
– 1 dried red chili, broken apart (I use the seeds, too)
– 1 sprig of curry leaves
– pinch of hing
**Group 3**
– 1/2 cup water
– 1 tsp Tamicon tamarind concentrate
4 frozen idlis (while you can make this yourself, some vegetarian staples like this and tofu are SO MUCH more convenient to buy premade)
Cook Group 1 and the frozen idlis in a separate insert for 20 minutes on High Pressure. You can cook for less time, but I prefer softer toor dal. Fry Group 2, then add it to Group 1. Bring Group 3 to a boil, then add to Groups 1 & 2. You can reverse the order of 2 & 3, but because I use the same tarka pan, it’s easier for me do dry first, then wet. Mix well, salt to taste, and serve with idli dunked in the piping hot sambar!
*Heads up if you’re not accustomed to Indian food with whole spices. There’s going to be a lot of crunch!*