Soak rice and dal overnight. Then grind it separately in the morning.
Let the mixture rest for 2-3 hrs. Then oil the idli maker and pour the batter in the pot.
Steam the idlis.
Cook the dal in a cooker for 10-15 minutes. Heat oil in a pan. Add cumin and mustard seeds, and asafoetida.
Then add ginger-garlic paste and onions. Add tomatoes and cook. Add potatoes, peas and groundnut and mix. Add all the spices and cook till the oil separates.
Then mix the dal. In a different pan, heat some oil and add red chillies. Mix the red chilli to the sambhar. Garnish it with coriander leaves.
Serve it with hot steamed idlis and coconut chutney.
