Sambar Sadham/ Bisibelebath

Ingredients:

Rice 2 Cup
Toor Dhal 1 Cup
Turmeric Powder 1/4 Teaspoon
Asafoetida Powder 1/4 Teaspoon
Potato 1 small
Carrot 2
Beans 8
Peas 1/2 Cup
Drumstick 1
Small Onion 12 to 14
Tomato 4
Dry Red Chilies 6
Mustard 1 Teaspoon
Tamarind Lemon size (make a pulp)
Ghee 4 Teaspoon
Cashew nut little(Fry it in ghee)
Oil

Masala Powder:

Channa Dhal 2 Teaspoon
Dhania Seeds 3 Teaspoon
Fenugrek(Methi seeds) 1 Teaspoon
Dry Red Chilli 14
Cinnamon 1 Inch
Cloves 1
Grated Coconut 3 Table spoon

• Fry all the above ingredients in a fry pan.
• When it cools add to mixcy and powder it.

Method:

• Add rice, toor dhal, asafoetida powder, salt, turmeric powder and add 5 cups water to pressure cooker and cook it.
• Leave it aside.
• Add oil to a pan and add mustard when it splits add 6 dry red chilies and curry leaves.
• Add small onions and fry for 3 to 4 minutes.
• Add tomato, vegetables and salt fry for 2 to 3 minutes.
• Add 5 to 6 spoon of masala powder fry for 2 minutes.
• Add water and cook the vegetable.
• Add tamarind pulp and boil it.
• Note this gravy should be watery.
• Add this gravy to cooked rice and dhal.
• Mix well, add ghee and fried cashew nuts.
• Garnish with coriander leaves.

Goes well with potato chips.