Idly

Steps:

• Combine 2 cups of idli rice and 1 cup of urad dal in a bowl.
  Wash and soak them separately for 4-6 hours.
• Drain the water from both rice and dal.
  Grind them separately to a smooth batter using a little water if needed.
• Mix the rice and dal batter together, and add salt.
  Allow the batter to ferment overnight or for about 8 hours.
• Grease the idli molds with oil or ghee.
  Pour the batter into the molds, filling them about two-thirds full.
• Steam the idlis in a steamer for 10-12 minutes or until cooked through.
  Allow them to cool slightly before removing from the molds.
• Serve the soft and fluffy idlis with sambar and chutney.

Sambar:

1. Heat oil in a pot over medium heat.
   Add mustard seeds and let them splutter.
2. Add curry leaves, dried red chilies, and sliced onions.
   Sauté until the onions turn translucent.
3. Add chopped tomatoes and cook until they soften.
   Stir in tamarind pulp, sambar powder, and salt.
4. Pour in water and bring the mixture to a boil.
   Add diced vegetables like carrots, potatoes, and beans.
5. Reduce the heat and let the sambar simmer until the vegetables are tender.
   In a separate pan, heat oil for tempering.
6. Add mustard seeds, cumin seeds, asafoetida, and curry leaves.
   Once they splutter, pour the tempering into the sambar.
7. Stir in cooked and mashed pigeon peas (toor dal).
   Simmer the sambar for another 10 minutes.
8. Adjust the consistency by adding more water if needed.
   Garnish with chopped cilantro.
9. Serve the flavorful sambar alongside idlis and chutney.