Sambar Rice / Bisibelabath

Directions

• Take rice and toor dal, quantity as mentioned above in a bowl, wash it 2 to 3 times in water and keep it soaked for atlease 30 minutes.
• Wash and chop all the above mentioned vegetables and keep them in a clean plate.
• Keep a pressure cooker in stove and pour 4 tablespoon of oil and let it heat for 1 minute.
• Add green chillies & chopped onion in cooker and continuosly fry it until golden brown colour is reached. Then add 6 curry leaves.
• Add chopped tomato and keep frying untill it completely mashes.
• Add all chopped brinjal, nookal, drumstick, carrot in the cooker and let it saute it for 2 minutes.
• Finely sprinkle 1 tablespoon of chilli powder, 1&1/2 tablespoon of corriander powder, 2 tablespoon of sambar powder and 1/4 teaspoon of tureric powder in cooker and continue sauting for another 1 minute.
• Add salt as per requirement and also add 4 cup of water (same cup used to measure rice).
• Add the soaked rice and toor dal without soaked water. Mix well and put on the lid properly.
• Let it cook in medium flame till 3 to 4 whistles.
• Turn off stove. Wait till pressure releases. Open the lid and mix the sambar rice well. Keep it aside.
• In a seperate pan, add 4 tablespoon of oil and 3 tablespoon of ghee. Heat it for 1 minute.
• Keep the stove in medim flame. Add mustard seeds and cumin seeds and wait till they pop.
• Add asafoetida powder, curry leaves, cashew nuts and fry them for 1 more minute.
• Pour the fried mixture into the cooked sambar rice and sprinkle chopped corriander leaves + 4 curry leaves.
• Mix it well. Delicious sambar rice is ready !