Dish 2.

Sambar rice

Ingredients : - 2 cups cooked rice, 1 handful toor dal(split gram),1 small tomato, 1 carrot, 2 beans, few cauliflower florets, 1 teaspoon butter beans,1 pinch Bengal gram, 1 pinch coriander seeds, 1 pinch methi seeds(fenugreek), 1 pinch asafoetida, 1 pinch mustard seeds, few curry leaves, 5 pearl onions, 1 centimeter tamarind, 1 pinch turmeric, 1 teaspoon red chilly powder, 1 teaspoon sambar powder, chopped coriander 3 tablespoon oil and salt to taste.

Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE : - Wash the split gram and soak it for 15 minutes. Peel the pearl onions and wash them. Now wash all the vegetables and cut it into 1 centimeter pieces and set it aside. Soak the tamarind in half cup water and set it aside. Take a pressure pan and put in the onions, drained split gram and 1 cup water. Add the asafoetida and pressure cook it. Simmer and cook till you get two whistles. Remove from heat and wait for the pressure to be released and then open it up. Remove the ingredients and rinse the cooker with water and bring it back to heat. When all the water evaporates pour in the oil and heat it well. Then add the mustard seeds and let it crackle. Add the Bengal gram, fenugreek seeds, coriander seeds and curry leaves and sauté. After a few second add the chopped tomatoes. Put in the turmeric, red chilly powder and sambar powder and mix it well. Cook till the oil begins to leave the edges of the cooker. Next drain the tamarind pulp from the water. Pour the water in and cook for a minute. Put in all the vegetable including the butter beans and cook for a minute. Then add the boiled split gram and onions and stir well. Pour half cup water, if it’s too thick add one cup water and bring to boil. When the water is boiling add the salt and stir well. Just before closing the pressure cooker add the coriander leaves. Cook on a low flame for one whistle. Slowly open the cooker and empty the sambar into a big bowl. Now add the cooked rice and set it aside for minute. Mix it up well and serve. If the sambar rice is left outside for too long the rice will absorb all the sambar and it will become dry and so mix up the rice and sambar just before eating.