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.

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ROAST - LOW FLAME

roast until the spices turn aromatic

2

DRIED RED CHILLI - 6

now add 6 dried red chilli and few curry leaves. roast until they turn crisp.

3

COCONUT - 2 TBSP 

add 10 cashews and fry until it turns golden brown. keep aside.

4

cool completely

cool completely, and transfer to the mixi jar

5

MASALA PASTE - SMOOTH

add ½ cup water and blend to smooth paste

6

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

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WATER - 4.5 CUP

add ¼ tsp turmeric, 1 tsp oil and 4½ cup water.

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RICE & DAL - COOKED

cover and pressure cook for 5 whistles.

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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.

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SHALLOTS - 6

add 6 shallots and saute for a minute.

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BEANS - 5 CHOPPED

also add 1 potato, 1 carrot, 15 piece drumstick, 6 beans and 1 tomato

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TURMERIC - HALF TSP

further, add ½ tsp turmeric and 1 tsp salt

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TURNS AROMATIC

saute for a minute or until the vegetables turn aromatic

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WATER - 1.5 CUP

now add 1½ cup water, cover and boil for 10 minutes or until the vegetables are cooked well.

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TAMRIND EXTRACT 

furthermore, add 1 cup tamarind extract and boil for 3 minutes or until the raw flavour of tamarind goes away

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MASALA PASTE

add in the prepared masala paste and mix well

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RICE AND DAL COOKED

once everything comes to a boil add in cooked rice and dal

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ADJUST CONSISTENCY

mix well and add water as required adjusting the consistency.

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SIMMER - 5 MINUTES

cover and simmer for 5 minutes or until the flavours are absorbed well.

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READY TO EAT

finally, garnish with coriander and enjoy sambar rice or sambar sadam with curd rice and boondi.

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