Preparation Time: 30 minutes if preparing own sambhar powder, 10 minutes if using a ready made powder.
Cooking Time: 30 minutes
Rice — 1 cup
Split Red Gram (Arhar Dal in Hindi; Kandipappu in Telugu) — 1/2 cup
Turmeric — 1/4 tsp.
Water — 3 cups
Salt to Taste
Tamarind Paste — 2 tbsp.
Tomato — 1 medium, cut into 4 pieces
Green Chili — 2 sliced
Peas — 1/4 cup
Potato Pieces — 1/4 cup
Baby Eggplant — 1 cut into slightly larger than bite sized pieces
French Beans — 1/4 cup
Butter — 1/4 cup
Black Pepper Corns — 6
Cashew Nuts — 10
Cumin Seeds — 1/2 tsp.
Curry Leaves — 10
Coriander — a fistful
Sambhar Powder — 2 tsp.
Asafoetida — a pinch
Cook rice and split red gram in 3.5 cups of water until the mixture is well cooked. Add salt and turmeric and remove from heat. (It is alright if there is still some water left in the pot).
Cook all the igredients in set 2 in 3/4 cup of water.
Add the above cooked vegetables and tamarind paste to the pot containing rice and split red gram and cook on medium heat for seven minutes.
Heat butter in a wide skillet and when butter has melted add pepper corns, cashew nuts and cumin seeds. Fry on lower than medium heat for a few minutes until the cashew nuts turn pale brown.
Now add asafoetida, curry leaves and coriander leaves. Fry for a minute.
Next add sambhar powder, stir once and immediately add the contents of the pot containing rice and vegetables. Stir well and cook for three to four minutes on medium and remove from heat.
Serve hot with a little butter on top.
Note: Some people prefer a strong aroma of asafoetida while others do not. In case you prefer it stonger, 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).SHARE With Your Friends: Also SEE: