Ingredients

• 1 cup - rice
• 1 cup - tur dal
• 1/4 tsp - turmeric powder
• 3 tsp - sambar/spice powder
• 1.5 tsp - salt
• 1 - tamarind, small marble size shredded into tiny bits OR
• 1/2 tsp - tamarind paste
• 2 cups - chopped vegetables
• 1 cup - chopped tomatoes
• 1 cup - sliced onion
• For seasoning:
• 2 tbsp - ghee
• 1/4 tsp - mustard seeds
• 1 pinch - fenugreek seeds
• 1 pinch - asafoetida
• 4 - broken red chillies
• Curry leaves, a few

How to Make Pressure cooker sambar rice

• Wash rice and dal together and put them into a big vessel that will fit into your pressure cooker.
• Add the chopped vegetables (chop them slightly big so that they do not melt while pressure cooking), chopped tomatoes, sliced onion, tamarind, sambar powder, turmeric powder and salt.
• Heat ghee in a seasoning ladle and add mustard seeds.
• When the mustard splutters, add fenugreek seeds, asafoetida, broken red chillies and curry leaves and fry till the seasoning gives out a pleasant aroma.
• Pour the seasoning into the vessel containing all the ingredients.
• Add 6 cups of water, stir, and pressure cook for three whistles.
• Once the pressure subsides, open and stir the sambar saadam.
• Garnish with salted cashew nuts.
• Serve hot with warm ghee drizzled on top.
• Recipe courtesy: Chitra Amma's Kitchen
• http://chitra-ammas-kitchen.blogspot.in/