Sambar rice recipe

INGREDIENTS:

1. Rice - 1 cup
2. Pigeon pea - 1/2 cup
3. Shallot (sambar onion) - 10
4. Chopped Capsicum - 1
5. Chopped Green beans - 10
6. Chopped Carrot - 1
7. Chopped Tomato - 2
8. Shredded coconut - 4 teaspoon (tsp.)
9. Tamarind - 1 gooseberry size
10. Sambar powder - 1/2 teaspoon (tsp.)
11. -- Roast and grind to paste --
    1. Coriander seed - 3 teaspoon (tsp.)
    2. Split bengal gram - 1 teaspoon (tsp.)
    3. Cumin seed - 1/2 teaspoon (tsp.)
    4. Black pepper - 1/4 teaspoon (tsp.)
    5. Dry chili - 4
    6. Oil - 1 tablespoon (tbsp.)
12. -- For Tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Cashew - 10
    3. Curry leaf - 7
    4. Asafoetida powder - a pinch.
13. Oil - 2 tablespoon (tbsp.)
14. Salt - as needed

PREPARATION:

1. Soak tamarind in 1/2 cup of water and get a thick juice.
2. Cook rice, pigeon pea in a pressure cooker by adding 2 1/2 water or as needed.
3. Dry roast dry chili and coriander seeds. Roast split bengal gram, split cumin seeds, black pepper in a tablespoon of oil. Now grind the roasted ingredients (dry chili, coriander seeds, cumin seeds, black pepper) into a fine powder.
4. In a pan sauté chopped capsicum, green beans, carrot, coconut, shallot (sambar onion). When the vegetables are cooked, now add tamarind juice, salt, sambar powder, tomato and bring to boil. Cook until the right thickness is reached.
5. Now add cooked vegetables, ground powder to the cooked rice and mix well.
6. In a pan heat 2 tablespoon (tbsp.) oil, add mustard seed once it stop splattering add cashew, curry leaf, Asafoetida powder, sauté for 1/2 minute. Add this to the sambar rice and mix well. When you serve add some ghee.

NOTES: