1 cup toovar dal soaked for an hour and pressure cooked.
1 red onion finely chopped/7-8 pearl onions
2 medium tomatoes
veggies of your choice: I used french beans,carrots,potatoes cubed
2 tbsp tamarind concentrate
1 tsp chilli powder
2 tbsp sambhar powder ,recipe here
a small ball of jaggery
fistful cilantro finely chopped
For tempering :
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing
5-6 curry leaves
1 red chilli slit
Wash and soak rice and methi seeds for 7 hrs or overnight.Next day wash the urad dal and soak it for 20 mins in warm water.Grind the urad dal,cooked rice and methi seeds with enough water to a smooth batter.The more bubbles you see in the ground mixture the more soft idlis would turn out to be.Remove this batter in a large bowl.Grind the rice coarsely using small amount of water.Add this batter to the urad dal batter and mix well with your hand.The heat of your hand will faciliate fermentation.Switch on the oven bulb and place the batter atleast for 12 hrs.
While preparing idlis add salt to the batter and mix.Grease the idli stands drop in small amount of batter in each mould and steam the idlis for 20-25 mins.
Heat oil in a kadhai.Add all the tempering ingredients.Add the onion fry until translucent then add tomatoes and veggies.Add chilli powder,sambhar powder,salt and cook until tender.Add the dal,jaggery,tamarind ,cilantro and 1 cup water.Cook covered for 10 min and boil it for 20 mins on low heat.Serve hot along with hot idlis.