To make idli sambhar, you will need the following ingredients:

For the idlis:

• 2 cups of idli rice
• 1 cup of urad dal
• Salt, to taste

For the sambhar:

• 1 cup of toor dal
• 2 cups of water
• 1 tsp of turmeric
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 2 dried red chilies
• 1 tsp of asafoetida
• 1 tsp of fenugreek seeds
• 4 curry leaves
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 small tomato, finely chopped
• 1 small carrot, finely chopped
• 1 small potato, finely chopped
• 1 small eggplant, finely chopped
• 1 tsp of sambhar masala
• Salt, to taste
• Chopped coriander leaves, for garnish

To make the idlis:

1. Rinse the idli rice and urad dal separately in cold water. Soak the idli rice in water for 4-5 hours, and the urad dal in water for 3-4 hours.
2. Drain the water from the rice and dal, and grind them separately in a blender or food processor until they are smooth and have a batter-like consistency.
3. Mix the rice and dal batters together in a large bowl, and add salt to taste. Mix well to combine.
4. Pour the batter into a greased idli mold and steam for 10-12 minutes, or until the idlis are cooked through.

To make the sambhar:

1. Rinse the toor dal in cold water and add it to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the dal is soft and fully cooked.
2. In a separate pan, heat a tablespoon of oil over medium heat. Add the mustard seeds, cumin seeds, dried red chilies, asafoetida, fenugreek seeds, and curry leaves, and cook for 1-2 minutes, or until the seeds start to pop.
3. Add the onion, garlic, tomato, carrot, potato, and eggplant to the pan, and cook for 5-7 minutes, or until the vegetables are soft.
4. Add the cooked toor dal to the pan, along with the sambhar masala and salt to taste. Mix well to combine, and cook for an additional 5 minutes.
5. Garnish with coriander leaves and serve hot with the idli or dosa. Enjoy!