Easy Sambar Rice

Take a pressure cooker and add washed dal, vegetables (like carrot, drumsticks, shallots, brinjal etc) onion, tomato, green chillies, tamarind pulp, curry leaves, turmeric powder, red chilli powder and sambar powder. Mix well and add salt and enough water. Close and cook for one whistle.

When the pressure subsides, open the cooker and boil for a couple more minutes till you get required comsistency. Adjust salt and add jaggery or sugar. Add a handful of chopped coriander leaves and close.

Heat ghee and oil together and temper with mustard seeds, curry leaves, broken chillies, hing and sambar powder. Be sure to keep your flame to low while adding sambar powder so that it will not burn.

Open the lid of the cooker, pour this tempering on the sambar and immediately close it. Do not let the aroma escape. Leave it to rest for atleast 20 minutes before serving.

Mix well with cooked rice to make it one complete dish. Serve with curd on the side.