Sambar Rice


Rice				1 cup
Split red gram (tur)dal		1/2 cup
Turmeric			1/4 tsp
Water				3 cups
Tamarind paste			2 tbsp
Tomato				1 big cut into 4 pieces
Green chillies sliced		2 nos
Peas				1/4 cup
Potato cut into cubes		1/4 cup
Eggplant cut into small 	1 
French beans cut into 1" long	1/4 cup
Butter/ghee/margarine		3 tbsp
Pepper corns			6
Cashew nuts			10
Cumin seeds			1/2 tsp
Curry leaves			10
Coriander leaves		A fistful
Sambar powder			2 tsp
Asafoetida			1/4 tsp	
Salt				To taste

  1. Cook rice and split red gram in 3 1/2 cups of water until well cooked. Add salt and turmeric and remove from heat. (It's alright even if there is some water left in the vessel).
  2. Cook tomato, green chillies, peas, potatoes, brinjal, french beans in 3/4 cup of water.(You can cook the veges together or separately)
  3. Add the cooked veges and tamarind paste to the rice and cook on medium heat for seven minutes.
  4. Heat butter/oil in a wide skillet and when butter has melted add pepper corns, cashew nuts and cumin seeds. Fry on low flame for a few minutes until the cashew nuts turn pale brown.
  5. Now add asafoetida, curry leaves and coriander leaves. Fry for a minute.
  6. Add sambar powder, stir once and immediately add the rice and veges. Stir well and cook for 3-5 minutes on medium heat and remove from heat.
  7. Serve hot. Note:Some people prefer a strong aroma of asafoetida while others do not. In case you prefer it stronger, then add asafoetida to the skillet just before adding rice instead of adding as mentioned in the recipe. (Rice retains the flavour of asafoetida much better than oil). 
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