Idli Sambar (Steamed Rice Cakes with Lentil Stew)

Bring water in the steamer to a full, steady steam before filling the molds.

Divide 700ml idli batter evenly among the idli molds, keeping the surface level so the cakes steam at the same pace.

Set the filled molds in the steamer and steam over strong heat for 10 to 12 minutes.

Check the center with a toothpick; when it comes out clean, rest the idli for 2 minutes before unmolding.

Cook 150g toor dal until it is completely soft, then mash it halfway with a fork to give the stew body.

If there is too much loose liquid, remove a little so the sambar does not turn watery. Reserve any dal cooking liquid removed for the final consistency adjustment.

Reserve part of the measured 1 tbsp cooking oil in a small pan, and heat the rest in a pot over medium heat.

Saute 120g onion until its edges are golden, then add 150g tomato and cook about 5 minutes until it begins to break down.

Add 2 tbsp sambar powder and stir for 1 minute, just until the raw spice smell softens.

Add the mashed toor dal and 80ml tamarind water, then stir well to loosen any thick pockets.

Simmer over medium-low heat for 10 minutes.

If too thick, loosen it with a little of the dal cooking liquid set aside earlier. Pop 0.5 tsp mustard seeds in the reserved cooking oil, pour it into the sambar, and serve with the idli.