(Idlee Sambaar)
Editor's note: These instructions are excerpted from Julie Sahni's book Classic Indian Vegetarian and Grain Cooking. Sahni also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Idlee sambaar is one of the great classic dishes of Indian vegetarian cooking. The dish consists of split peas in a spicy vegetable sauce that is a slightly milder version of the lentil and vegetable stew called sambaar. Radish and onion are the primary vegetables used to make this sauce, because their distict fragrance provides a marvelous contrast to the dumplings. Idlee sambaar traditionally are served in a generous amount of sauce in individual soup plates. Other spicy accompaniments, such as coconut chutney , Red Gun Powder (see tips, below), and hot-spicy pickles are also traditional. In India idlee sambaar are always served at tiffin or brunch.
• The ground fenugreek available in grocery stores is made from seeds, so only 1/3 teaspoon should be used. To mellow the powder's bitter flavor, it should be added to the oil during step 3 above, rather than to the purée during step 2.
• Sambar powder, a blend that includes coriander, cumin, ground mung beans, and other spices, is available online at www.purespice.com.
• To make red gun powder, a spicy south Indian condiment: Heat 1 teaspoon sesame or vegetable oil in a heavy skillet. Add 2 tablespoons each yellow split peas (chana dal) and split white gram beans (urid dal; both available at www.ethnicgrocer.com), and 15 dried red chile pods. Fry, stirring, until beans begin to change color, about 3 minutes. Stir in 1/2 teaspoon ground asafetida (available at www.purespice.com) and 2 tablespoons sesame seeds and fry 3 more minutes until browned. Cool completely, then add 1 teaspoon coarse salt and 1 1/2 teaspoons brown sugar. Grind mixture with a coffee grinder or mortar and pestle. Store in an airtight jar in a cool place. Just before serving, blend in a little sesame or vegetable oil.
