CHANA DAL - 1 TBSP
firstly, in a thick bottomed pan heat 1 tsp oil. add 1 tbsp chana dal, 1 tsp coriander seeds, ¼ tsp methi and ½ tsp pepper.
ROAST - LOW FLAME
roast until the spices turn aromatic
DRIED RED CHILLI - 6
now add 6 dried red chilli and few curry leaves. roast until they turn crisp.
COCONUT - 2 TBSP
add 10 cashews and fry until it turns golden brown. keep aside.
cool completely, and transfer to the mixi jar
MASALA PASTE - SMOOTH
add ½ cup water and blend to smooth paste
TOOR DAL - HALF CUP
firstly, in a pressure cooker take 1 cup rice and ½ cup toor dal. make sure to soak the dal for at least 20 minutes
WATER - 4.5 CUP
add ¼ tsp turmeric, 1 tsp oil and 4½ cup water.
RICE & DAL - COOKED
cover and pressure cook for 5 whistles.
DREID RED CHILLI - 2
firstly, in a large kadai heat 2 tbsp oil, 1 tbsp ghee. splutter 1 tsp mustard, 2 dried red chilli, pinch hing and few curry leaves.
SHALLOTS - 6
add 6 shallots and saute for a minute.
BEANS - 5 CHOPPED
also add 1 potato, 1 carrot, 15 piece drumstick, 6 beans and 1 tomato
TURMERIC - HALF TSP
further, add ½ tsp turmeric and 1 tsp salt
saute for a minute or until the vegetables turn aromatic
WATER - 1.5 CUP
now add 1½ cup water, cover and boil for 10 minutes or until the vegetables are cooked well.
furthermore, add 1 cup tamarind extract and boil for 3 minutes or until the raw flavour of tamarind goes away
add in the prepared masala paste and mix well
RICE AND DAL COOKED
once everything comes to a boil add in cooked rice and dal
mix well and add water as required adjusting the consistency.
SIMMER - 5 MINUTES
cover and simmer for 5 minutes or until the flavours are absorbed well.
READY TO EAT
finally, garnish with coriander and enjoy sambar rice or sambar sadam with curd rice and boondi.