Ingredients:

• Rice – 1 cup
• Toor Dal – 1/2 cup
• Veggies – Potatoes – 2, Drumstick – 1, Radish – 1, Carrot – 1, Peas – 1/4 cup (can use a combination of these veggies or one or two of them as preferred)
• Tamarind Paste – 1 tsp
• Onions – 2 medium finely sliced (or small onions – 10 – these are preferred)
• Cashews – 1 tbsp (optional)
• Oil/Ghee – 4 tbsp
• Mustard seeds – 1/2 tsp
• Curry Leaves – 6
• Salt – to taste

To make the sambhar powder:

• Coriander seeds – 2 tsp
• Red Chillies – 7
• Feungreek seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Gram Dal – 1 tsp
• Cinnamon stick – 1
• Asafoetida – 1/2 tsp

Method :

In a dry pan, fry the items to make sambhar powder and grind them to a coarse powder (Note: Don’t grind it to a very fine powder)

Cook the rice and dal in a pressure cooker adding a pinch of salt. Cook the veggies in a separate pan and set aside.
In a large pan, heat ghee/oil, splutter mustard seeds, add the onions and saute for a while. Then add the curry leaves. Then add the boiled veggies. Add tamarind paste and little water, salt and the ground sambhar powder. Let the mixture come to a boil. Then, add the? cooked rice and dal and mix well. Top this with coriander leaves for garnish and a little ghee.

Miscellaneous:

• Tips: It is best if the rice is slightly overcooked for this preparation. Serve with chips, or appalam/pappad. You can vary the preparation by making it plain without any veggies or just use 1 or 2 veggies.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian