Sambhar Rice

Rice 3 cup
Toor Dal 1 cup
Potatoes -2
Peas -200gms
Beans -100gms
Chow Chow - 2 small
Carrots- 4
Any other veggi of your choice
Haldi powder- 1 pinch
Salt - to taste
Curry leaves - couple
Oil - 1tbsp
For the Masala:
Dry Red Chillies 7
Dhania 1 1/2 tbsp
Urad Dal 1 tbsp
Bengal Gram 2 tbsp
KusKus - 1 tbsp
Balck pepper corns - 6-8
Cinnamon -2 small sticks
Cloves -3 -4
Coconut grated -1 tbsp
For tempering:
Oil - 1tbsp
Mustard seeds - 2tsp
Fenugreek sees - 1tsp
Dried Red chilli - 2
1. In a kadai, fry the above masalas and grind them well into a rough textured powder form
2 .Take a big deep pot or a pressure cooker - Add the 1 tbsp oil, add some curry leaves and enough water for the veggies to be covered. let this simmer for a couple of mins till water starts to boil
3. Now add the washed daal and a pinch of haldi powder
4. It is now time to add the veggies and the rice, and make sure the amount of water in the cooker is enough for the rice and veggies to cook well.
5. In another pan, pour in the tamaring water (extracted from the soaked tamarind) and to this add the ground masala, let this simmer for about 3-5minutes.
6. open the pressure cooker, be careful, add the tamarind mixture with masala into it
7.Add salt depending on your taste preference, shut the lid and let it cook for about 10-15mins

Open on and off , stir the whole thing and make sure it doesnt get stuck to the bottom of the cooker.

If you like, you can add a spoon of ghee at the end before serving... it tastes best when eaten piping hot.