Sambar Rice

Seasoning:
Hing - a generous pinch
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chilli -1
Curry leaves - few

Fry and Grind:
Coriander seeds - 2tsp
Channa dal/Kadalai parupu - 1tsp
Red chilli -5
Grated coconut -1/4 cup
Fenugreek seeds - 15

Other Ingredients:
Vegetables:
Pearl onions -10 (Cut it into 2 pieces if it is big)
Carrot - 2
Beans - 10
Potato - 1

Raw rice - 1cup
Toor dal - 1/4 cup
Tamarind - a small lemon sized ball
Turmeric powder - a pinch
Ghee -2 tsp
Coriander leaves for garnishing

Method:

1. Cook 1 cup rice in a cooker.
2. Chop all the veggies.
3. Cook toor dal with little turmeric in a presure cooker for 3 whistles.Mash it well and keep it aside.
4. Fry everything in a tsp of oil till dal turns golden brown, adding coconut in the end. Grind it to a smooth paste.
5. Soak tamarind in warm water and extract its juice (around 1 & 3/4 cup)
6. Heat oil, and add hing, mustard seeds, after mustard seeds splutter, add the other ingredients mentioned under seasoning.
7. Then add pearl onions and saute till it turns pink. Then add veggies and saute for few seconds.
8. Add tamarind water, turmeric powder and salt.
9. Close it and let it boil well till the raw smell of the tamarind goes.
10. Now add the grounded masala and cooked toor dal.
11. Add enough water and leave it to boil.
12. Now add rice and ghee and mix thoroughly.
13. Garnish with coriander leaves. Serve hot with potato chips.