Ragi Idli with Sambhar

1/2 cup Organic Tattva Urad Dhuli (White) Dal 1 cup Organic Tattva Rice Rava Idli or Sona Masoori Rice
1/4 cup Organic Tattva Poha 1/4 tsp Organic Tattva Fenugreek Seeds (methi seeds)
1 cup Organic Tattva Ragi Flour Water as per requirement
Salt to taste
Rinse all the ingredients with water.
Soak the dal, rice and poha in water with fenugreek seeds. Let it sit for 6-7 hours.
Grind this mixture and add some water to it. Add a cup of ragi and some water to achieve the desired consistency.
Add salt to it and mix well.
Keep the batter aside for 8-9 hours for it to set perfectly.
Check for a rise in the level of the batter. If a significant rise is visible, your batter is ready for idli-making.
For quick idli-making, use idli stands. (a quick trick to know if your idlis are ready – pierce the sides of the idli with a knife. A clean knife signifies that idlis are ready.)Dip a spoon in water and slide it through the idlis for quick removal.Serve hot idlis with sambar (see below sambar recipe)
1 cup Organic Tattva Arhar/Tur dal -boiled and mashed 2 tbsp of tamarind paste
10-12 shallots/small onions-optional 1/2 cup bottle gourd cut into cubes
1/2 cup pumpkin cut into cubes 1/2 cup drumsticks slit and 2 inches in size-optional
1 large tomato cut into pcs 3-4 tbsp oil
1tsp Organic Tattva Mustard Seeds 2-3 Organic Tattva whole Red Chillies
8-10 curry leaves 1/2 tsp Organic Tattva Turmeric Powder
2-3 tbsp Organic Tattva Sambhar Masala 1/2 tsp Asafoetida/Heeng
Salt to taste
Pressure cook dal with 3 cups of water, salt and turmeric powder.
After 3 whistles, take the dal off the heat and mash it till the desired consistency is achieved.
Add 4 cups of water to the vegetables and boil them till they are moist.
Add Organic Tattva Sambar Powder, salt and the mashed dal to the vegetables.
Cook all these ingredients for 5 minutes on medium flame. Add tamarind pulp.
For tempering, take a heavy bottom pan and add oil/ghee. 7. Add mustard seeds to the oil/ghee. Once the seeds start crackling, add heeng, curry leaves and whole chillies.
Pour this seasoning on the sambhar.
Stir well and keep it on simmer for another 5-10 minutes. Serve hot sambhar with idlis.