Sambar Rice

Tamarind Extract

tamarind

1 cup water

Soak tamarind in water and make tamarind extract.

Masala Paste

1/2 tbsp oil

1 and 1/2 tbsp chana dal

1/2 tbsp coriander seeds

1/4 + 1/8 tsp fenugreek seeds

3/4 tsp whole pepper

Heat oil in a pan, add all the above and roast until spices turn aromatic.

5 dried red chilies (x-small)

Add red chilies, roast until they turn crisp.

3 tbsp coconut

Turn off the stove, add coconut powder, roast until coconut turns aromatic. Cool completely.

1/2 cup water

Add everything to blender, add water, blend until smooth.

Pressure Cooking

1 and 1/2 cup rice, soaked for 30 minutes and washed

3/4 cup toor dal, soaked for 30 minutes and washed

1/2 tsp turmeric powder

1 tsp oil

6 and 3/4 cups water

Add all the above to the pressure cooker and cook for 5 whistles.

Sambar Rice

1 tbsp oil

1/2 tsp mustard seeds

1 WHOLE dried red chilies

Heat oil in a pan, add mustard seeds and allow to splutter, add chilies.

1 shallots, chopped length wise

Add shallots, sauté for 3 minutes.

1 potato, chopped

1 carrot, chopped

15 beans, chopped

1 tomato, chopped

1/2 tsp turmeric powder

2 tsp salt

Add all the above, sauté for 2 minutes.

1 and 1/2 cups water

Add water, cover and cook for 10 minutes.

Add tamarin extract, boil for 5 minutes or until the raw flavor of tamarind goes away.

Add in prepared masala and mix well.

Once everything comes to boil, add cooked rice and dal. Mix well.

Add water as required adjusting the consistency. Cover and simmer for 5 minutes.

cilantro leaves

Garnish with cilantro leaves

Serve with mint raita.

Taste Note: Tastes AWESOME
Source: hebbarskitchen