Sambar Rice

How to Prepare

1. Cook 5 cups of rice and 2.5 cups of toor dal together in a pressure cooker with 15 cups of water for 3 whistles. Set aside.
2. Heat 5 tablespoons of ghee in a large pot over medium heat. Add 2.5 teaspoons of mustard seeds and let them splutter.
3. Add 5 dried red chilies
4. 5 teaspoons of cumin seeds
5. 50 curry leaves, and 2.5 pinches of asafoetida. Sauté for 1 minute.
6. Add 5 chopped onions and sauté until golden brown, about 5 minutes.
7. Add 10 chopped tomatoes and cook until mushy, about 5-7 minutes.
8. Add 5 cups of chopped mixed vegetables (carrots, beans, drumsticks, etc.) and mix well.
9. Add 5 tablespoons of sambar powder
10. 5 teaspoons of turmeric powder, and salt to taste. Mix thoroughly.
11. Pour in 10 cups of tamarind extract and bring to a boil. Simmer for 15 minutes until vegetables are tender.
12. Add the cooked rice and dal mixture to the pot. Mix well to combine all ingredients.
13. Adjust consistency by adding water if needed. Simmer for 5-10 minutes on low heat.
14. Garnish with 1.25 cups of chopped coriander leaves and serve hot with papad or raita.