Ingredients

For the Rice & Dal:

• 1 cup IndRizo's Premium Ponni Boiled Rice
• ½ cup toor dal (pigeon pea lentils)
• ¼ tsp turmeric powder
• 3 cups water

For the Sambar:

• 1 medium onion (sliced)
• 1 small tomato (chopped)
• ½ cup vegetables (carrot, beans, pumpkin, drumstick, brinjal, etc.)
• 2 tbsp tamarind pulp (soaked in ½ cup warm water)
• 1 tbsp sambar powder
• 1 tsp red chili powder (optional)
• 1 tsp salt (adjust as needed)
• ½ tsp jaggery (optional, for balancing flavors)
• 2-3 cups water

For Tempering (Tadka):

• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dried red chili
• 1 sprig curry leaves
• ¼ tsp asafoetida (hing)
• 1 tbsp chopped coriander leaves (for garnish)

Step 1: Cook Rice and Dal

1. Wash rice and toor dal thoroughly and soak for 15 minutes.
2. Add turmeric and 3 cups of water, then pressure cook for 4-5 whistles or until soft and mushy.
3. Mash slightly and set aside.

Step 2: Cook Vegetables

1. In a pan, heat some oil and sauté onions until soft.
2. Add tomatoes and cook until mushy.
3. Add chopped vegetables, salt, and 2 cups water. Cook until veggies turn soft.

Step 3: Prepare Sambar

1. Add tamarind pulp and let it simmer for 5 minutes.
2. Mix in sambar powder, red chili powder, and jaggery.
3. Add the cooked dal-rice mixture and mix well. Adjust consistency with water if needed.

Step 4: Tempering (Tadka)

1. Heat ghee in a small pan.
2. Add mustard seeds, cumin, dried red chili, curry leaves, and asafoetida.
3. Pour this over the sambar rice and mix well.

Step 5: Serve Hot

• Garnish with fresh coriander leaves.
• Serve hot with papad, pickle, or curd for a complete meal.