It is always something about this Upahara Dashini/Restaurant sambar for Idlis. Each Darshini has their unique recipe for the sambar for Idli. This sambar recipe is from one the Dashinis from Bangalore. My sister's friend owns a darshini and this is from her.
Sambar is one of our every side dishes for rice. We make variety sambar using different vegetables, and masalas. Each has unique taste and flavor. Radish/moolangi/mullangi sambar is one of the easiest and tastiest sambar to prepare.
Dill leaves/sabsige soppu is very healthy greens, helps to boost the digestion, helps in reducing insomnia, menstrual and respiratory discomforts and so on. Our Ayurvedic doctor said chewing on handful of the raw dill greens everyday helps to protect against the arthritis. Coming to the recipe we are using this dill leaves along with the toor dal to make a healthy palya goes well as side dish to rasam rice, sambar rice. Simple yet delicious.
Karnataka's special, Nuchchinunde is an age old, healthy breakfast. My amma said that back in her days, her parents (my grandparents) used to grow lentils like toor, moong and channa. When they husked it, they used to get this lentil nuchchu, which are broken pieces (nuchchu means broken). Using this nuchchu, Ajji used to make the nuchinunde by adding coconut, chillies and some ginger. When she steamed it the aroma, itself was so appetizing they used to eat it with nothing but ghee :). Nuchinunde is steamed and loaded with protein. I am using toor dal here, but you can add chana and moong dal as well. Additionally and optionally you can add onions, methi leaves, or baby dill to make it even more tasty and healthy.