Dal Idli with Protein Sambar

Steamed idlis with the rice-to-dal ratio flipped in favour of urad and moong, served swimming in an extra-thick toor dal sambar. Practically fat-free and high in volume, this carb-led plate still suits a cut when timed after training.

Ingredients

• 1/2 cup urad dal
• 1/4 cup moong dal
• 1/4 cup idli rice
• 1/3 cup toor dal (for sambar)
• 1 cup mixed sambar vegetables
• 2 tsp sambar powder
• 1/4 tsp mustard seeds
• Salt to taste

Instructions

1. Soak and grind the urad dal, moong dal, and rice, then ferment the batter overnight.
2. Steam 4 idlis in a greased idli stand for 12 minutes.
3. Pressure-cook toor dal with vegetables and sambar powder into a thick sambar.
4. Temper mustard seeds and pour over the sambar.
5. Serve the idlis in a bowl generously ladled with sambar.