How to Make Sambar rice

Ingredients:

For Sambar:

1 cup toor dal (split pigeon peas)

1 cup mixed vegetables (carrots, beans, pumpkin, drumsticks, etc.), chopped

1 small onion, chopped

1 small tomato, chopped

1/2 cup tamarind extract (soaked in water)

2 tablespoons sambar powder

1/2 teaspoon turmeric powder

1 teaspoon mustard seeds

A pinch of asafoetida (hing)

Curry leaves

Coriander leaves for garnish

Salt to taste

2 tablespoons oil

For Rice:

1 cup rice (preferably short-grain rice)

2 cups water

A pinch of salt

Instructions:

For Sambar:

Cook Toor Dal:

Rinse toor dal and cook it in a pressure cooker with 3 cups of water until it's soft and mushy.

Prepare Vegetables:

Chop the vegetables of your choice.

Tamarind Extract:

Soak a small lemon-sized tamarind ball in warm water. Extract the juice and discard the pulp.

Cook Vegetables:

In a pot, add the chopped vegetables, turmeric powder, and salt. Cook until the vegetables are tender.

Prepare Sambar Base:

In a large pot, heat oil. Add mustard seeds, asafoetida, and curry leaves. Let the mustard seeds splutter.

Add chopped onions and sauté until they become translucent.

Add chopped tomatoes and cook until they are soft.

Add Sambar Powder:

Add sambar powder and sauté for a couple of minutes until the raw smell disappears.

Combine Ingredients:

Add the cooked toor dal, cooked vegetables, and tamarind extract to the pot. Mix well.

Simmer:

Allow the sambar to simmer for about 15-20 minutes until the flavors meld and the consistency thickens. Adjust salt if needed.

For Rice:

Cook Rice:

Rinse the rice and cook it with 2 cups of water and a pinch of salt until it's fluffy.

Combine Sambar and Rice:

Mix the cooked rice with the prepared sambar.

Garnish:

Garnish with fresh coriander leaves.

Serve hot sambar rice with a side of yogurt, papad, or your favorite pickle.