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1 cup - rice
1/2 cup - tur dal
1 tbsp - oil
1 tsp - mustard seeds
1/2 tsp - fenugreek seeds
Curry leaves, a few
Asafoetida - a pinch
1/4 tsp -turmeric powder
Tamarind - a small lemon-sized ball
1.5 tbsp - sambar powder
2 tbsp - ghee
Coriander leaves - to garnish
5.5 cups - water
6 to 8 - onions (shallots) halved
1 - carrot, chopped
1 - tomato
1/4 cup - peas
1 - potato, chopped
How to Make Sambar Sadam
Rinse rice and dal. Soak them for 15 mins in water. Then drain and keep aside.
Soak tamarind in 2 cups of warm water, keep aside.
Heat oil in a pressure cooker.
Add mustard seeds, let it splutter add curry leaves and fenugreek seeds. Fry for 2 mins.
Add onion and tomato and saute till tomatoes' raw smell disappears.
Now add all the remaining vegetables and saute well; sprinkle salt, turmeric, sambar powder and hing. Fry for 5 mins.
Add rice and dal now.
Extract 2 cups of tamarind water and add it to the vegetables.
Now add 3.5 cups of water.
Close the lid and pressure cook up to 6-7 whistles (till rice and dal become mushy).
Allow pressure to release, open and garnish with coriander leaves.
Drizzle 1 tbsp ghee and mix well.
Drizzle the remaining ghee just before serving.
Recipe courtesy: Sharmis Passions
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