Sambar Rice with Potato Fry

Ingredients (30)

• ·cup rice
• ·cup toor dal
• ·water
• ·tsp coriander seeds
• ·tsp cumin seeds
• ·tsp black pepper
• ·dried red chillies
• ·tsp chana dal
• ·tsp toor dal
• ·curry leaves
• ·tbsp oil
• ·tsp mustard seeds
• ·tsp chana dal
• ·tsp urad dal
• ·tsp cumin seeds
• ·sprig curry leaves
• ·dried red chillies
• ·drumstick
• ·carrot
• ·onions
• ·tomatoes
• ·brinjal
• ·cup bottle gourd
• ·salt
• ·tsp turmeric powder
• ·tsp red chilli powder
• ·freshly ground sambar masala
• ·cup light tamarind juice
• ·tbsp jaggery powder
• ·coriander leaves

1. 1

   Wash rice and toor dal. Add enough water and pressure cook for 3 whistles. Open and mash slightly.

2. 2

   For the sambar masala, dry roast all the listed ingredients until aromatic. Cool and grind to a fine powder.

3. 3

   Heat oil in a large pot. Add mustard seeds and let them splutter. Add chana dal, urad dal, cumin seeds, curry leaves and dried red chillies.

4. 4

   Add chopped vegetables and sauté well.

5. 5

   Add salt, turmeric powder, red chilli powder and the freshly ground sambar masala. Mix well.

6. 6

   Pour water and add tamarind juice. Cover and cook until vegetables become tender.

7. 7

   Add the cooked rice and dal mixture. Mix well and adjust the consistency with water if needed.

8. 8

   Stir in jaggery powder and finish with coriander leaves.