Sambar rice

Ingredients
(The measurements which I have given serves 6 people. So when you are preparing for 3 people, take only half the measures)
Rice-1 1/2 cup(250gms)
Thuar dhal(Yellow lentil/Thuvaram paruppu)-1 1/2 cup(250 gms)
Mixed vegetables-1 big bowl
(I have used potato, carrot, radish, beans and snake gourd..As I always say choose the vegetables according to your taste bud)
Onion-Preferably small onions-1 cup
Tomato-2 finely cut
Tamarind- 1 big lemon size
Turmeric- 1 Tablespoon
Mustard and Hing powder for seasoning.



Grind the following ingredients after roasting with little oil
Coconut- 1 Table spoon
Dried Red chillies-10
Dhania(Coriander seeds)- 1 Tablespoon
Channa dhal(Gram dhal/Kadalai paruppu)- 1 Tablespoon
Urad dhal(White lentil/Uluttham paruppu)-1 teaspoon
Fenugreek-1 teaspoon
Curry leaves-one handful
(PS: If you want to prepare Bhisi Bhele Bath, roast cloves and cinnamon grind together with the rest of the ingredients.)

Procedure
1.I have used a separator vessel which I use for my pressure cooker.If you don't have this, cook everything separately. If you add 3 cups of water to 1 cup of raw rice/boiled rice, make it 4 cups of water for sambar rice. Key here is both rice and dhal should be cooked well.
What I did here is I used the separator vessel to cook rice, dhal, vegetables and the tamarind also.
(Add salt to rice.)

2.Pressure cook everything. If you usually allow 3-4 whistles for normal cooking of rice, for this recipe allow 2 more whistles.

3.Once the pressure cools down, mix the rice and dhal, mash it in  a porridge form(add water when you mash for a porridge like consistency).

4.In a separate pan, add 2 tablespoons of oil.Season it with mustard seeds, hing powder, curry leaves. Cook the onions and tomatoes.Wait until both blend together.

5.Remember we have already cooked the tamarind, vegetables and masalas are also roasted. Extract atleast 3 cups of tamarind water. Now mix tamarind water, turmeric powder, vegetables, salt(only for the sambar if you have already added salt to rice), the masala paste, to onion/tomato blend.Simmer and let it boil for for 5 minutes.

(If you don't have a separator and you are cooking everything separately, allow the tamarind water to boil in the kadai until the raw smell goes. Then add the vegetables and masalas.)

6. Now add this sambar to the mashed rice/dhal mixture. Add a spoon of Ghee for flavour. Garnish it with Boondhi. Serve it with papads.