What is the meaning of Idli Sambar

Sambar is a south indian sauce lens-based. It is called garnish to rice and dishes like Dosa or Idli enough. It essentially consists of Toor Dal (pigeon peas), tamarind, various spices and vegetables of varying degrees. Suitable for vegan

Servings: 4

ingredients:

175g GoalDal (Pigeon peas, peeled and halved)
2 L of water
1 teaspoon turmeric powder
2 teaspoons of oil (peanut, sesame or other vegetable oil)
½ teaspoon fenugreek seeds
1 teaspoon black mustard seeds
6 - 7 fresh or dried curry leaves
2 green chili peppers, washed and cut into small pieces
1 piece of fresh ginger, peeled and chopped or grated
1 small aubergine (or ¼ of a large one), washed and cut into small cubes (about 1cm)
2 small potatoes, washed, peeled and cut into small cubes (approx. 1 cm)
1 onion, peeled and cut into small cubes (approx. 1 cm)
1 large carrot, washed, peeled and cut into small cubes (approx. 1 cm)
1 red, yellow or green bell pepper, washed and cut into small cubes (approx. 1 cm)
50g green beans, washed and chopped into small pieces (approx. 1 cm)
4 ripe tomatoes, washed and cut into small cubes (approx. 1 cm)
1 teaspoon chili powder
4 tbsp Tamarind juice (a walnut-sized piece of tamarind soaked in warm water for half an hour and pressed through a sieve or 2 tbspTamarind Mark mixed with water)
2 tbsp Sambarpowder (masala), available in Indian grocery stores
50g fresh coconut (grated) or coconut flakes
1 teaspoon salt
3 - 4 tbsp chopped coriander

preparation:

1. Wash the Dal a few times and soak in water for 30 minutes.
2. Remove the water from the dal and place in a large saucepan or pressure cooker with 2 liters of water and turmeric powder. Close the lid and cook in a pressure cooker for 10 to 15 minutes, and in a "normal" saucepan on medium heat for about 30 minutes. Dal must be well cooked.
3. Heat the oil in a saucepan and briefly fry the mustard seeds until they crackle (a few seconds), then add the fenugreek seeds, green chilli, ginger and curry leaves and fry for 1 minute.
4. Put the vegetables, tamarind juice, sambar and chilli powder, and coconut in a saucepan and mix well. Reduce the heat and cook covered for approx. 10-15 minutes.
5. Add the cooked dal to the vegetables, season with salt, stir well and cook for another 10 to 15 minutes. Turn off the heat, sprinkle with coriander and serve warm as a soup or as a side dish with dosa or idly.