Ingredients

• 1/3 cup - tur dal
• 2/3 cup - rice
• 1 tbsp - oil
• 1 tsp - mustard seeds
• 1/2 tsp - fenugreek seeds
• a few curry leaves
• 1 tsp - ginger, grated
• salt to taste
• 1/4 tsp - hing
• 1/4 tsp - turmeric powder
• small lime-sized ball of tamarind
• 2 tbsp - sambar powder
• 2 tbsp - coconut, grated
• 2 tbsp - ghee
• coriander leaves for garnishing
• 1/2 cup - onion, sliced
• 1 - carrot
• 1-2 - brinjals
• a handful of peas
• 1 - capsicum, small
• 1 - tomato

How to Make Sambar Sadham

• Soak the tamarind in 2 cups of warm water.
• Heat oil in a pressure cooker. Add the mustard seeds, curry leaves and fenugreek seeds.
• When the mustard seeds crackle, add ginger and all the vegetables one by one.
• Sprinkle salt and hing.
• Fry for 5 minutes.
• Add 2 cups of tamarind water to the vegetables.
• Add sambar powder, turmeric powder, coconut and salt.
• Rinse the rice and dal and add to the pressure cooker.
• Add 2.5 cups of water.
• Close the lid and pressure-cook for 6-7 whistles.
• Garnish with coriander leaves.
• Drizzle ghee just before serving.
• Serve with raita and chips.
• Recipe courtesy: Indian Vegetarian Kitchen