Sambar Sadham

Ingredients:

Oi l - 1 tbspn

Mustard Seeds - 1 tsp

Fenugreek Seeds - 1/2 tsp

Curry leaves - a few

Ginger grated - 1 tsp

Salt - as per taste

Hing - 1/4 tsp

Turmeric powder - 1/4 tsp

Tamarind - small lime size ball

Thur dhal - 1/3 cup

Rice - 2/3 cup

Sambar Powder - 2 tbspns

Coconut grated - 2 tbspns

Ghee - 2 tbspns

Coriander leaves - chopped, to garnish

Veggies (any veggies of your choice) 

Onion Sliced - 1/2 cup

Carrot - 1, chopped

Brinjal - 2, chopped

Peas - a handful

Capsicum - 1 small, chopped

Tomato - 1, chopped

Method:

Soak tamarind in 1.5 cups of warm water.

Heat oil in a pressure cooker. Add mustard seeds, curry leaves and fenugreek seeds. When mustard seeds crackle, add ginger and all the veggies one by one. Sprinkle salt  and hing. Fry for 5 minutes.

Extract 2 cups of tamarind water and add it to the veggies. Add sambar powder, turmeric powder, coconut and salt. Rinse rice, dhal and add them to the veggies. Add 2.5 cups of water.

Close the lid and pressure cook for 6-7 whistles (till rice and dhal become mushy).

When pressure is released, open the lid and garnish with coriander leaves. Drizzle ghee just before serving. Serve hot with raita and pappad.

Tip:  Use 2 cups of tamarind water and 2.5 cups of water for 1 cup of rice and dhal mixture.

You may soak thur dhal in warm water for 30 minutes before pressure cooking just to make sure it is fully cooked. 

Recipe Courtesy: Indian Vegetarian Kitchen