Gaggan's Deconstructed Idli Sambhar: Home Chef Edition

Instructions

1. 1

   Prepare Idli Batter: In a bowl, combine semolina, yogurt, 1/2 cup water, and 1/2 tsp salt. Mix well to form a smooth batter. Adjust water if needed to get a pouring consistency. Let it rest for 15-20 minutes.

2. 2

   Cook Toor Dal: Wash the toor dal thoroughly. Pressure cook with 3 cups of water for 3-4 whistles, or cook in a pot until very soft and mushy. Once cooked, mash the dal thoroughly until it forms a smooth paste. Set aside.

3. 3

   Make Coconut-Mint Chutney: In a blender, combine grated coconut, mint leaves, coriander leaves, green chili, ginger, roasted chana dal (if using), 1 tbsp yogurt or lemon juice, and salt. Add 2-3 tbsp water and blend to a smooth, vibrant paste. Adjust water for desired consistency. Set aside. (Optional tempering: Heat 1/2 tsp oil, add 1/4 tsp mustard seeds, 1 dried red chili, 2-3 curry leaves. Once seeds splutter, pour over chutney.)

4. 4

   Prepare Sambhar Broth Base: Heat 1 tbsp ghee or oil in a medium pot over medium heat. Add 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, curry leaves, dried red chilies, and a pinch of asafoetida. Let the mustard seeds splutter.

5. 5

   Sauté Vegetables: Add finely diced red onion, tomato, carrot, and zucchini (or bottle gourd) to the pot. Sauté for 5-7 minutes until vegetables soften.

6. 6

   Assemble Broth: Stir in the sambhar powder, tamarind paste, jaggery/sugar, and salt to taste. Add the mashed toor dal and 2 cups of hot water. Bring the mixture to a gentle simmer. Cook for 8-10 minutes, allowing the flavors to meld. For a refined, Gaggan-inspired clear broth, you may strain the sambhar through a fine-mesh sieve, discarding solids, but this is optional for a home cook.

7. 7

   Steam Idli Bites: Grease mini idli molds or small, shallow bowls with a little oil. Just before steaming, add 1/4 tsp baking soda to the rested idli batter and mix gently (do not overmix). Pour spoonfuls of batter into the molds or bowls. Steam for 10-12 minutes, or until a toothpick inserted comes out clean.

8. 8

   Plate and Serve: Ladle the aromatic sambhar broth into individual serving bowls. Carefully remove the soft idli bites from their molds and arrange 2-3 pieces artfully in each bowl of broth. Dollop or swirl a small amount of the fresh coconut-mint chutney alongside the idli and broth. Garnish with fresh chopped coriander leaves. Serve immediately.