PREPARATION

(For No Oil Sambar)
1. Take a pressure cooker, add 200 grams soaked split pigeon peas, 800 milliliters water, 1/2 teaspoon salt, 1/2 teaspoon turmeric and cover it with lid.
2. Cook until you hear 2 whistles.
3. Open the lid and remove it from heat.
4. Take a heavy skillet, add 4 dry red chili, 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/8 teaspoon asafoetida, 10 - 12 curry leaves and stir for 1 - 2 minutes.
5. Then, add 80 grams onions and fry till translucent.
6. Add 160 grams tomato, 1 tablespoon green chili and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Now, add 80 grams carrot, 70 grams green beans, 75 grams cauliflower, 80 grams eggplant and mix it well.
9. Cook for another 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 30 grams coconut and mix it well.
11. Then, add 700 milliliters water and mix it well.
12. Add 2 teaspoons sambar masala and mix it again.
13. Cover it with lid and cook for 10 - 15 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Now, add the cooked dal in it and mix it well.
16. Add 50 milliliters tamarind pulp and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 2 tablespoons coriander and mix it well.
19. Cook for another 3 - 5 minutes.
20. Remove it from heat and keep aside.

(For Rice Idli)
1. In a blender, add 400 grams soaked rice and blend it into a paste.
2. In a another blender, add 200 grams soaked white lentils and blend it into a paste.
3. Transfer the mixture into a bowl, add the blended rice, 1/2 teaspoon salt and mix it well.
4. Rest the batter for 6 - 7 hours.
5. Pour the batter into the idli maker.
6. Heat some water in a pot, add the idli maker in it.
7. Cover it with lid.
8. Steam for 10 - 12 minutes.
9. Open the lid and remove it from heat.
10. Serve with prepared sambar.