Low Sodium Sambhar Idli
Discover a healthier take on a South Indian favorite with this Low Sodium Sambhar Idli recipe! This dish combines soft, fluffy idlis with a flavorful, low-sodium sambhar loaded with nutritious vegetables like carrots, drumsticks, and tomatoes. Perfect for those watching their sodium intake, this recipe uses aromatic spices like turmeric, cumin, and hing, along with tangy tamarind pulp and homemade sambhar powder to create a hearty and wholesome curry. Paired with steamed idlis, it's a comforting, gut-friendly meal that’s rich in flavor yet light on salt. With a total preparation and cooking time of just one hour, it’s an ideal option for a healthy breakfast, lunch, or dinner. Skip the excess sodium without sacrificing the authentic taste of this classic Indian combination!
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Recipe Information
Ingredients
- 3 cups Idli batter
- 0.5 cup Toor dal (split pigeon peas)
- 1 medium Tomato
- 2 tablespoons Tamarind pulp
- 0.5 teaspoon Turmeric powder
- 1.5 tablespoons Sambhar powder (low sodium if available)
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 8 leaves Curry leaves
- 1 sliced Drumstick
- 1 medium Carrot
- 2 slit Green chili
- 2 tablespoons Coriander leaves
- 4 cups Water
Instructions
Soak the toor dal in water for at least 30 minutes. Drain and rinse.
In a pressure cooker, add the soaked toor dal, turmeric powder, and 2 cups of water. Pressure cook for 3-4 whistles till the dal is soft. Set aside.
Heat oil in a large pot. Add mustard seeds and cumin seeds. Once they crackle, add asafoetida and curry leaves.
Add the chopped tomato, carrot slices, green chili, and drumstick pieces. Sauté for 3-4 minutes.
Add the remaining 2 cups of water, tamarind pulp, and sambhar powder. Mix well and bring to a boil.
Add the cooked dal to the pot and simmer for 10-15 minutes until vegetables are tender.
Stir in fresh coriander leaves and check for salt; adjust as per preference but keep it low.
For the idlis, steam the idli batter in an idli maker for about 10-12 minutes until cooked.
Serve hot idlis with a generous serving of the sambhar.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 367.2 g | 134% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 30.8 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3104 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
