Crafting The Sambar Masala
The foundation of a truly exceptional sambar lies in its spice blend. Chef Ranveer Brar's recipe introduces a wet masala paste that adds depth and aroma.
To begin, lightly sauté chana dal and urad dal in ghee until fragrant. Next, introduce whole spices such as coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, asafoetida, dry Kashmiri red chilies, and black peppercorns, toasting them for a few minutes until their aromatic qualities are released. Freshly incorporated ginger and green chilies are then added for a brief sauté. This mixture is cooled before being ground into a fine, smooth paste, forming the secret ingredient that will transform your sambar.
Preparing The Sambar Base
With the secret masala paste ready, the next step is preparing the sambar base. In a pressure cooker, sauté diced pumpkin and drumstick pieces in ghee for a couple of minutes. Add water, salt, turmeric powder, and a touch of degi red chili powder, bringing the mixture to a quick boil. Then, incorporate soaked toor dal and more water. Cook under pressure for two to three whistles until the dal and vegetables are tender. Once pressure is released, stir in tamarind pulp and the prepared wet sambar masala. Simmer for another 4-5 minutes to allow the flavors to meld. Finally, add a prepared tadka, a splash of lemon juice, and fresh chopped coriander leaves for a vibrant finish. Garnish with a coriander sprig before serving alongside the ragi idlis.
Ragi Idli Batter Mix
To achieve light and fluffy idlis with a healthy twist, Chef Brar utilizes ragi flour. Begin by toasting one cup of ragi flour in a pan over medium heat for two to three minutes until it becomes fragrant, then set aside. In a separate bowl, combine this toasted ragi flour with one cup of semolina, salt to taste, one cup of beaten curd, and half a cup of water. Mix thoroughly and allow this batter to rest. To enhance the flavor and texture, incorporate grated ginger, finely chopped green chilies, tender coriander stems, a prepared tadka (detailed separately), half a teaspoon of baking soda, and one teaspoon of oil, mixing everything well.
Steaming Fluffy Idlis
The process of steaming ensures the idlis are perfectly tender and light. Once the ragi idli batter is well-mixed with all its flavorings, prepare your idli molds by greasing them with ghee. Carefully ladle the batter into each mold cavity. Place the filled idli stand into a steamer and cook for approximately 12-15 minutes, or until the idlis are fully cooked through and have a springy texture. Once steamed, gently demold the idlis and transfer them to a serving dish. These wholesome ragi idlis are best enjoyed immediately when served hot with the flavorful sambar prepared earlier.
Enhancing Flavors With Tadka
Both the ragi idlis and the sambar benefit from a final touch of tempering, known as tadka, to boost their aroma and taste. For the ragi idli tadka, heat one to two tablespoons of ghee in a small pan. Once hot, add half a teaspoon of small mustard seeds and one to two sprigs of chopped curry leaves, allowing them to splutter. This fragrant tadka is then mixed into the idli batter just before steaming. Similarly, for the sambar tadka, heat one to two tablespoons of ghee, then add fenugreek seeds, small mustard seeds, a few dried button chilies, and curry leaves, letting them splutter. This aromatic tempering is added to the cooked sambar before serving, infusing it with an extra layer of delicious flavor.
